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rgocs posted:We're having our son's birthday party at a nearby park (10-min walk, 2 min drive). We're making hotdogs for the kids. We don't have a portable BBQ, so I was planning of boiling them at home and bringing the pot with the hotdogs (still in the hot water) to the park. How long could the hotdogs stay in the hot water in the park before they get eaten? Once they get below 140°, you're basically talking about keeping them at room temperature, for which the USDA says one hour if you're above 90°, which they presumably would be. Starting out in hot water adds a bit to that, but the drop from 212° to 140° shouldn't take all that long.
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Sep 6, 2017 22:46
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Sir Kodiak posted:Once they get below 140°, you're basically talking about keeping them at room temperature,
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Sep 6, 2017 22:57
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Volcott posted:How long should I microwave a potato pancake for?
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Sep 6, 2017 23:47
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My roommate has a ton of ripe pears that are going to spoil before he could possibly finish them all. Is there something we could make with them?? We don't have an ice cream maker unfortunately.
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Sep 7, 2017 00:23
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FAT BATMAN posted:My roommate has a ton of ripe pears that are going to spoil before he could possibly finish them all. Is there something we could make with them?? We don't have an ice cream maker unfortunately. Pear tarte tatin White wine or vermouth-poached pears with strawberry compote and creme anglaise Pear, walnut, cranberry, and spinach salad Pear halves stuffed with lamb, rice, and advieh then grilled Pear chips Pear pie, crisp, cobbler Pear bread pudding Almonds and pears go together amazingly well, so get creative there Thinly sliced pear in a ham sandwich or cubano Pear butter (like apple butter, but pear) Pear cheesecake Pear compote on pancakes or crepes Pear and cardamom is a super good combination. Muffins? Quickbread? Make pear yeast water and then brioche your life Pear on a tartine Pear tamales
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Sep 7, 2017 00:30
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Is it possible to replace deep frying with baking, in general? I am (sad to say) terrified of deep frying and would much rather bake (or even just regular-fry) these mozzarella sticks I've got a recipe for. If the oil's supposed to be 325F, can I just bake them at 325F for similar results?
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Sep 7, 2017 03:29
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Killingyouguy! posted:Is it possible to replace deep frying with baking, in general? I am (sad to say) terrified of deep frying and would much rather bake (or even just regular-fry) these mozzarella sticks I've got a recipe for. If the oil's supposed to be 325F, can I just bake them at 325F for similar results? I had this problem but I solved it by modifying the recipe so I used thick, round slices of mozzarella instead of sticks and fried them in a pan. This works really well and even makes it easy to use nice fresh mozzarella since it tends to come in logs or rounds which cut into nice thick slices easily.
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Sep 7, 2017 03:53
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I don't gently caress with deep-frying either. There are some things man was not meant to do. Option 1, look up a recipe for baked mozzarella sticks and combine them. Air doesn't conduct heat as well as boiling oil, so just changing a fried recipe to the oven won't work. Option 2, shallow-fry at the bottom of a deep, narrow saucepan. Similar results (flip halfway), much less terrifying and less potential for mayhem.
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Sep 7, 2017 04:06
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i like nice words
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Killingyouguy! posted:Is it possible to replace deep frying with baking, in general? I am (sad to say) terrified of deep frying and would much rather bake (or even just regular-fry) these mozzarella sticks I've got a recipe for. If the oil's supposed to be 325F, can I just bake them at 325F for similar results? You can often get away with this for breaded meats, but the whole point of the technique for mozz sticks is to quickly cook the breading before the cheese absorbs enough heat to boil out. Shallow fry it in a pan if you can't bear to deep fry.
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Sep 7, 2017 12:38
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I actually like baked mozzarella sticks, when they bust open and some cheese oozes out and gets nice and brown and crispy. 
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Sep 7, 2017 13:18
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FAT BATMAN posted:My roommate has a ton of ripe pears that are going to spoil before he could possibly finish them all. Is there something we could make with them?? We don't have an ice cream maker unfortunately. Peel 'em, poach 'em in red wine and sugar. Eat 'em with ice cream.
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Sep 7, 2017 15:21
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put some clove, cinnamon stick and star anise in as well
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Sep 7, 2017 16:49
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Volcott posted:How long should I microwave a potato pancake for? Are you looking to reheat it? I mean you're not trying to take a pile of shredded potato and microwave it to get a pancake out of it, right? Tycho suggested a toaster a few posts up. I'd say that would be good. Try it at medium for a cycle and see how warm that gets it. You might want to wrap it in foil or parchment paper to keep the toaster from getting too oily.
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Sep 7, 2017 16:56
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Been buying some cooking kits from SimplyCook. I'm not a shill, but their customer service has been astounding. A box I ordered got lost in the mail, so they sent me a replacement and gave me 50% off my next box (boxes are already cheap as chips, £9.99 and the box comes with 4 separate recipes that you pick). The lost box eventually arrived a week and a half after my replacement, so since they've been good to me, I'ma send it back to them. Boxes used to be £8.99 but I guess they've raised the price for whatever reason. Basically, the boxes have premixed powders, so you can make all sorts of dishes and all you need to get are the physical ingredients yourself, which is made hella convenient and easy since there's a small tearaway slip of paper that has the few ingredients you need. The spice mixes and sauces are all included. They've tasted pretty drat good so far, best dish I made was a Prawn Jalfrezi and it knocked my socks off. I'm making a Beef Stroganoff tonight and am feeling optimistic about that, and will make a Chicken Katsu Curry sometime in the next few days. It works out to be around £2.50 for each recipe. It's definitely much cheaper to buy the spices and stuff yourself, but it makes cooking so much easier cause it's all done for you already. I'm also being a bit of a cheapskate by using these guys to try out recipes and see which I like, and then I go and learn how to make the recipe from scratch with my own spices. So for example, I know for a fact that I really like their Prawn Jalfrezi and their Lamb Keema, so from now on, I won't order from them and will instead invest in the initial high price of whatever spices these recipes use, so I can end up making each recipe for much less than if I were to buy premixed from them. They have an initial discount where your first ever box costs something cheap like £3 or £1, I can't remember. It has a subscription, but you can cancel and renew once you've received your first box and decided you like it. If anyone wants to be kind and use my referral code, send me a PM and I'll send it your way. I don't know what it does, but it probably gives a discount on your second box and a discount on my next box or something.
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Sep 7, 2017 17:02
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What's a good way to flavor a chicken and spinach wrap? I generally season and bake the chicken in bulk and have the wrap on my way out the door, so it has to be tasty when cold and not risk dripping into my lap. I'm also open to spreading something on the tortilla if it also meets those requirements. I'm getting bored of fajita spices, although it's the prebottled mix so maybe I'm doing it wrong.Q8ee posted:SimplyCook That'd be nice in the US. Blue Apron felt so overpriced when I tried it.
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Sep 7, 2017 17:42
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Unbelievably White posted:What's a good way to flavor a chicken and spinach wrap? I generally season and bake the chicken in bulk and have the wrap on my way out the door, so it has to be tasty when cold and not risk dripping into my lap. I'm also open to spreading something on the tortilla if it also meets those requirements. I'm getting bored of fajita spices, although it's the prebottled mix so maybe I'm doing it wrong. Hoisin, maybe, or lemongrass.
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Sep 7, 2017 18:42
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Unbelievably White posted:What's a good way to flavor a chicken and spinach wrap? I generally season and bake the chicken in bulk and have the wrap on my way out the door, so it has to be tasty when cold and not risk dripping into my lap. I'm also open to spreading something on the tortilla if it also meets those requirements. I'm getting bored of fajita spices, although it's the prebottled mix so maybe I'm doing it wrong. Not a particularly helpful suggestion, but my favorite poultry wrap has, for years, been the sun-dried tomato smoked turkey pinwheels from Costco and Sam's Club. As far as I can tell it's 100% from the use of a sun-dried tomato cream cheese. Anybody have any idea? That cream cheese they use would be the perfect non-drip thing to live up a daily chicken wrap.
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Sep 7, 2017 20:00
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Loutre posted:Not a particularly helpful suggestion, but You can probably just chop up some sun-dried tomatoes and fold them into some cream cheese. Chopped spinach and bell peppers sound pretty good to go with the tomatoes.
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Sep 7, 2017 20:18
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I got a nice, hefty sirloin tip roast (choice) for a song this morning, plan on making it for ~football kickoff~ but I'm not sure which route to take. I COULD marinade for tacos the same way I usually do beef or pork shoulders, throw it in the slow cooker and call it day.... But would that be a waste for this cut? Should I cube it up and blast it like a steak? Two-day that sous vide rig?
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Sep 7, 2017 20:43
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Peetown Manning posted:I got a nice, hefty sirloin tip roast (choice) for a song this morning, plan on making it for ~football kickoff~ but I'm not sure which route to take. No nooooo. Do not slow cooker this. Marinade in worstershire, pepper, garlic, and a bit of soy sauce, then grill to medium rare, rest, slice thin against the grain, serve diy taco-bar style.
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Sep 7, 2017 21:04
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Suspect Bucket posted:No nooooo. Do not slow cooker this. Marinade in worstershire, pepper, garlic, and a bit of soy sauce, then grill to medium rare, rest, slice thin against the grain, serve diy taco-bar style. That is what I was suspecting. thanks for the save!
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Sep 7, 2017 21:09
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Phew. Glad I could help. It's a good griller! Especially as choice, it'll be a lean cut with a bit of marbling.
Suspect Bucket fucked around with this message at 21:18 on Sep 7, 2017 |
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Sep 7, 2017 21:14
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I got curious and the googles won't really answer me. What would cashews and or almonds be like in a crockpot of chili for eight hours?
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Sep 7, 2017 23:36
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Thanks ya'll!SymmetryrtemmyS posted:Hoisin, maybe, or lemongrass. I'm inexperienced with both of these. Would I be cooking the meat in it or adding it afterwards? Loutre posted:Not a particularly helpful suggestion, but Lawnie posted:You can probably just chop up some sun-dried tomatoes and fold them into some cream cheese. Chopped spinach and bell peppers sound pretty good to go with the tomatoes. I like the sound of this. I'm a little worried that inexpensive sundried tomatoes will be kinda leathery, but if it doesn't work out I can drop them into soup.
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Sep 8, 2017 03:22
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juliuspringle posted:I got curious and the googles won't really answer me. What would cashews and or almonds be like in a crockpot of chili for eight hours? Mostly mushy. Add 2 hours prior to serving for good texture.
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Sep 8, 2017 04:10
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Unbelievably White posted:I like the sound of this. I'm a little worried that inexpensive sundried tomatoes will be kinda leathery, but if it doesn't work out I can drop them into soup. If you're worried about the texture, rather than chopping them, blitz them in the food processor. They'll be easier to fully incorporate into the cream cheese this way as well.
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Sep 8, 2017 13:29
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I spent £20 on high quality beef fillet to put into my stroganoff, only to realise I can't stand the taste of stroganoff. I should have changed the sour cream out for regular cream, I knew that'd taste funky.
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Sep 8, 2017 14:23
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Also do not for any reason use a £20 cut of meat for a peasant meal E: actually just never buy filet mignon for any reason
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Sep 8, 2017 14:37
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Q8ee posted:I should have changed the sour cream out for regular cream Q8ee posted:stroganoff You require sour cream for a stroganoff, without it you are making beef in cream sauce. Did you use brandy and mustard in the sauce? Perhaps you could swap the sour cream for regular cream, the mustard for sharp cheddar and the brandy for peas, then you could call it a carbonara.
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Sep 8, 2017 14:41
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Q8ee posted:I spent £20 on high quality beef fillet to put into my stroganoff, only to realise I can't stand the taste of stroganoff. I should have changed the sour cream out for regular cream, I knew that'd taste funky. Maybe your meal kits taste better because you're not making substitutions.
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Sep 8, 2017 14:47
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Q8ee posted:I spent £20 on high quality beef fillet to put into my stroganoff, only to realise I can't stand the taste of stroganoff. I should have changed the sour cream out for regular cream, I knew that'd taste funky. Don't feel bad, I once accidentally made a quiche, and had to throw it away because I hate the taste of quiche.
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Sep 8, 2017 15:58
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Gerblyn posted:Don't feel bad, I once accidentally made a quiche, and had to throw it away because I hate the taste of quiche. You must have done it wrong, quiche is impossible to dislike
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Sep 8, 2017 16:00
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I really dislike the taste of eggs. I don't mind if it's in a cake or custard, but if I can recognize the egg, then I just can't eat it. I've tried to get over it, since I managed to get over my dislike of green vegetables, but every time I try it I just can't do it. It's a pity, because I really like the look of things like Omelettes and Frittatas... The thing was described as a "Savoury Tart", and I somehow overlooked the fact that by binding the filling with 6 eggs, I was in fact making a quiche.
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Sep 8, 2017 16:05
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I'm the same but with coconut. Which is weird cause coconut water doesn't bother me. If I taste any of the coconut flesh though I turn into a 5 year old and push away the dish.
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Sep 8, 2017 16:07
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Speaking of quiche, my wife loves to make it but it's heavy and dense. I prefer light and airy but don't make quiche myself and know nothing about it. She insists it's supposed to be that way and I don't think so. Anyone have a recipe to a light and fluffy quiche or is she right and it's supposed to heavy?
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Sep 8, 2017 19:21
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wormil posted:Speaking of quiche, my wife loves to make it but it's heavy and dense. I prefer light and airy but don't make quiche myself and know nothing about it. She insists it's supposed to be that way and I don't think so. Anyone have a recipe to a light and fluffy quiche or is she right and it's supposed to heavy? Quiche shouldn't really be heavy and dense. They're eggs, and since when have eggs ever been heavy/dense? I have no idea if this would work but one way to lighten almost anything is to introduce a bunch of air. Maybe whip the beaten eggs to incorporate a bunch of air, almost like a genoise sponge.
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Sep 8, 2017 19:54
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Yeah if you beat the eggs pretty well they should have a fair amount of air in them. If you want it even fluffier, whip the egg whites separately into a soft meringue then fold in your ingredients. That may be too light, but im sure you can find a happy medium.
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Sep 8, 2017 19:56
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Ymmv but making it lighter makes it more like fast-food breakfast sandwich eggs. It doesn't have the best associations.
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Sep 8, 2017 20:06
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wormil posted:Speaking of quiche, my wife loves to make it but it's heavy and dense. I prefer light and airy but don't make quiche myself and know nothing about it. She insists it's supposed to be that way and I don't think so. Anyone have a recipe to a light and fluffy quiche or is she right and it's supposed to heavy? I find the baking too hot makes my quiches pillow up, but then fall and get dense. If you cook them more gently they keep their shape better and are lighter. I also like using more of a frittata ratio for my dairy. 12 eggs, half a cup of dairy. Obviously, whole milk will be lighter than half and half or cream. Don't go any lower fat than that though.
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Sep 8, 2017 22:26
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Scientastic posted:You must have done it wrong, quiche is impossible to dislike
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Sep 8, 2017 22:36
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