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Dr. Gitmo Moneyson posted:Recipes for chipotle aioli? I’ve been craving that poo poo for days. 1 chipotle 2 aioli, combine
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Nov 5, 2017 17:07
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Im trying to come up with some cheaper and easy meals i can make while working third shift. Had an idea for something like white rice, some sort of bean like red beans and a can of sauteed sardines in oil. What else would be good and filling here?
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Nov 5, 2017 18:02
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Captainsalami posted:Im trying to come up with some cheaper and easy meals i can make while working third shift. Had an idea for something like white rice, some sort of bean like red beans and a can of sauteed sardines in oil. What else would be good and filling here?
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Nov 5, 2017 18:33
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Flash Gordon Ramsay posted:Looking at the picture of the completed dish, I would say put them in the muffin cups with the pointy end down, and what was the outside of the rolled up dough sticking up. That did the trick. They came out lovely!
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Nov 5, 2017 19:04
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So I tried Kenji's Sage and Sausage stuffing today, and need some help tweaking it. http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html The flavor was perfect, but the texture wasn't. The top was good-pretty crisp, but the inner part was, as he describes, almost custardy and like bread pudding. I don't want that in a stuffing. I like Stove Top stuffing where it's fluffy and just moist enough. How do you think I could achieve that texture? Less eggs/broth? Not sure how much to decrease it by. Luckily I was trying this out today for a Thanksgiving happening in two weeks, so I've got time to get it right again...just looking for suggestions.
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Nov 5, 2017 20:55
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Leave the eggs out.
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Nov 5, 2017 20:57
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nwiniwn posted:So I tried Kenji's Sage and Sausage stuffing today, and need some help tweaking it. Cook the vegetables longer, leave it uncovered in the oven. I think you want to keep the egg but lose some moisture, since the egg is important for binding. E: it may be right to leave out one or two eggs, though. I could be wrong.
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Nov 5, 2017 20:59
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I can’t seem to get thick chicken breasts (it’s about 1 inch thick) up to an internal temperature of 165 (looked this up as being 100% cooked) while pan frying. I can get it up to about 140-150, but at that point everything else starts looking a bit burned and I don’t want to overcook the rest of it. Any suggestions?
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Nov 5, 2017 21:15
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obi_ant posted:I can’t seem to get thick chicken breasts (it’s about 1 inch thick) up to an internal temperature of 165 (looked this up as being 100% cooked) while pan frying. I can get it up to about 140-150, but at that point everything else starts looking a bit burned and I don’t want to overcook the rest of it. Any suggestions? Pound them thin, I always do that when frying chicken cutlets, it also tenderizes them a bit. You want to aim for about a half an inch thick or so, put the breast between two pieces of plastic wrap with a little bit of oil rubbed on it, only like a drop or two to help keep it from sticking too much.
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Nov 5, 2017 21:31
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Isn't 145-150°F the ideal temp for light meat anyways?
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Nov 5, 2017 21:37
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AVeryLargeRadish posted:Pound them thin, I always do that when frying chicken cutlets, it also tenderizes them a bit. You want to aim for about a half an inch thick or so, put the breast between two pieces of plastic wrap with a little bit of oil rubbed on it, only like a drop or two to help keep it from sticking too much. I assume I would pound them in before I rub my spices on them? Then I can leave them overnight or something?
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Nov 5, 2017 21:42
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obi_ant posted:I assume I would pound them in before I rub my spices on them? Then I can leave them overnight or something? You can rub the spices on before or after, both work. And yeah, you can leave them until the next day, refrigerated obviously.
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Nov 5, 2017 21:49
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Use lower heat.
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Nov 5, 2017 22:07
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I just got myself an Instant Pot. I was reading the manual, and it said to never cook with less than 2 cups of liquid in the cooker. However, every hard/soft boiled egg recipe I'm seeing calls for only 1 cup of water. Is everyone fuckin' crazy and trying to get their poo poo to explode? Or is 1 cup just fine and maybe won't blow me up?
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Nov 5, 2017 22:15
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Just add the extra water it won't hurt anything or change the timing.
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Nov 5, 2017 22:25
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obi_ant posted:I can’t seem to get thick chicken breasts (it’s about 1 inch thick) up to an internal temperature of 165 (looked this up as being 100% cooked) while pan frying. I can get it up to about 140-150, but at that point everything else starts looking a bit burned and I don’t want to overcook the rest of it. Any suggestions? 165 for a breast, while is the USDA guideline, is sadness. 145ish unless you're immunocompromised is totally fine and much more delicious.
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Nov 5, 2017 22:46
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pliable posted:I just got myself an Instant Pot. I was reading the manual, and it said to never cook with less than 2 cups of liquid in the cooker. However, every hard/soft boiled egg recipe I'm seeing calls for only 1 cup of water. I use my instant pot style cooker with less than 1 cup of water all the time. You can get a lot of water from the food in the cooker. You just don't want it to run out of water to turn into steam. 2 cups is a very conservative safety number. For something like eggs, you won't get any water from the food of course, but you also don't need 2 cups unless you are going to cook for a looong time and run out of water. taqueso fucked around with this message at 22:55 on Nov 5, 2017 |
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Nov 5, 2017 22:53
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Casu Marzu posted:165 for a breast, while is the USDA guideline, is sadness. 145ish unless you're immunocompromised is totally fine and much more delicious. Thanks for this tip. I figured as much cause 165 seems a little dry.
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Nov 6, 2017 01:52
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165f USDA is for safety, 145f is for tasty.
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Nov 6, 2017 02:23
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I made some burgers and they came out okay, but it was a little weird. Like they were flat or something. I salted and peppered the burgers about two hours before cooking, covered the cookies sheet I had them on with Saran Wrap and put them in the fridge. Is that what made them weird, the salting before?
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Nov 6, 2017 02:24
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obi_ant posted:Thanks for this tip. I figured as much cause 165 seems a little dry. It will depend on your preference / what you're used to. My wife prefers 160 for chicken breast sous vide, while I'd prefer more like 145.
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Nov 6, 2017 02:24
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Bob Morales posted:I made some burgers and they came out okay, but it was a little weird. Like they were flat or something. I've never pre salted but Kenji did an "experiment" and the pre salted patties became mushy and homogenized. EDIT: 
moller fucked around with this message at 03:01 on Nov 6, 2017 |
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Nov 6, 2017 02:28
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Gerblyn posted:It will keep absorbing water and expanding, eventually turning to mush and disintegrating. I added pasta to chicken soup once, and when I took the leftovers out of the fridge a few days later the paste had absorbed all of the soup's liquid. Sometimes I like leftover phở for that reason. Soft, broth-bloated noodles that fall apart in your mouth... plus a day sitting in broth makes the beef tendon slightly less impossibly chewy. Not entirely so, just less.
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Nov 6, 2017 02:51
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Bagheera posted:Rough estimate on what percentage of a whole chicken is meat and skin? I've heard 60%. So a whole chicken at $3/pound is about the same price as boneless chicken pieces at $5/pound. Plus the bones-and-whatnot soup stock thing. I went to the store today and didn't buy a chicken. Now I'm sad and birdless.
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Nov 6, 2017 05:12
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Dr. Gitmo Moneyson posted:Recipes for chipotle aioli? I’ve been craving that poo poo for days. You make aioli, which is basically mayonnaise for normal people who aren't white. 2 garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 3 tablespoons vegetable oil A can of chipotle peppers, drained. (Looks like this)  Cook your garlic with your chipotle peppers, cut it up fine, cook it in the vegetable oil Get your lemon juice and mustard, beat that poo poo with the eggs Slowly emmulsify (That means it like your dick) until it goes creamy If it seperates, beat it some more. Slowly (like a few drops, maybe a quick splash, don't rush it or I will laugh at you,) add some more oil Keep going until you are out of Oil, all the flavor is gonna come from the garlic and the chipotle, so get that in there first. It's a pain in the rear end, so that's the bare minimum you need to make a bit, do 1/4 cup oil per egg yolk. It last for like two weeks before you need to start smelling it. You could probably do it a lot easier in a food processor, but I'm a classically trained french chef, and I'm not about to go on some low end cuisinart poo poo, work your arm out aioli has like a bagillion calories. That being said, still go slow pouring the oil, if you go to fast (add the oil all at once) you're going to have lovely seperated mayo, and I will laugh at you again. If it comes out too thick, pour in some of that adobo sauce, or more oil, I'm not your mother live your life the way that makes you happy. e: editted to be more clear, you're gonna have to beat the poo poo out of that sauce. Turtlicious fucked around with this message at 11:44 on Nov 6, 2017 |
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Nov 6, 2017 05:47
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You'd think a classically trained French chef would know aioli contains no eggs.
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Nov 6, 2017 06:30
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Hey if a bottle of Diet Pepsi was opened, poured, closed and then left at room temp for two days, is it safe to drink still? It has high acidity and benzoate as a preservative.
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Nov 6, 2017 06:37
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Turtlicious posted:You could probably do it a lot easier in a food processor, but I'm a classically trained french chef, and I'm not about to go on some low end cuisinart poo poo, work your arm out aioli has like a bagillion calories. That being said, still go slow, if you go to fast you're going to have lovely mayo, and I will laugh at you again. 
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Nov 6, 2017 07:28
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nwiniwn posted:So I tried Kenji's Sage and Sausage stuffing today, and need some help tweaking it. When I've made stovetop stuffing I just use dried bread pieces and all the spices/sausage/etc in a pot, then start slowly adding my hot broth and stirring it until it hits the texture I want. No eggs or measuring the broth, add a little, stir, see if it's right, add more, etc. And no baking.
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Nov 6, 2017 11:29
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Psychobabble posted:You'd think a classically trained French chef would know aioli contains no eggs. Yeah, I guess you're right then.'  we started adding eggs to Aioli as early as the beginning of the 20th century, there are 100 year old recipes where you use eggs.e: I'm hoping this comes off humorous, and not assholish. Steve Yun posted:Hey if a bottle of Diet Pepsi was opened, poured, closed and then left at room temp for two days, is it safe to drink still? It has high acidity and benzoate as a preservative. Yeah it's fine. nwiniwn posted:So I tried Kenji's Sage and Sausage stuffing today, and need some help tweaking it. Take out the eggs, they will thicken pretty much anything you put them in and are perfect for emulsifying like when making mayo, or generic garlic oil sauce. Turtlicious fucked around with this message at 12:53 on Nov 6, 2017 |
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Nov 6, 2017 11:33
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Thanks for all the responses. Kenji tweeted back at me to keep the eggs but reduce the amount of broth. Looking at a lot of recipes, many of them have eggs in them, which I suppose could be good to act as a binder, as someone else mentioned, but I'm just not sure where to go. I like Grand Fromage's idea of just putting everything in and slowly adding the broth until it hits the right consistency though.
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Nov 6, 2017 12:23
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Turtlicious posted:e: I'm hoping this comes off humorous, and not assholish. It's not working. You sound like a huge dick right now.
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Nov 6, 2017 12:34
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Grand Fromage posted:It's not working. You sound like a huge dick right now.
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Nov 6, 2017 12:53
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My b, that wasn't my intent, I'm sorry. e: I was going for that style where it's like an image macro with a ton of cussing? It didn't pan out well I don't think. e2: I guess I'm really in hot water on this one. e3: No but seriously, I'll try to brie better. Turtlicious fucked around with this message at 12:57 on Nov 6, 2017 |
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Nov 6, 2017 12:54
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Turtlicious posted:A can of chipotle peppers, drained. (Looks like this) A little of those go a long way.
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Nov 6, 2017 16:12
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Will hit up the thread for "lesser" cities, but here too want to see if anyone has recommendations for places to eat/drink in Oslo? Going for a weekend.
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Nov 6, 2017 16:16
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Turtlicious posted:
Anyone that comes into a thread all OH HEY I'M A CHEFFY CHEF like you did is automatically a huge douche and perpetuates the stereotype of the lovely cook that worships No Reservations. It's kinda like vegans, but somehow worse attitudes.
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Nov 6, 2017 16:23
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Steve Yun posted:Hey if a bottle of Diet Pepsi was opened, poured, closed and then left at room temp for two days, is it safe to drink still? It has high acidity and benzoate as a preservative.
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Nov 6, 2017 18:09
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do you guys put salt in the water before you cook rice
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Nov 6, 2017 18:41
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Before or together with the rice.
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Nov 6, 2017 18:43
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