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Suspect Bucket posted:Fish sauce is like one of those 'less is more' sorta things. You generally finish a dish with fish sauce, at least in my experience. Using it during the cooking phase is like... Have you ever had a cat express it's anal glands in your vicinity? The smell is identical to simmered fish sauce, except the fish sauce is gonna be like ten times more all over the kitchen. Hmm alright, so perhaps make a batch like I did initially and then once it's nice and goopy just add in like a tbsp of fish sauce, taste, then see? I would rather not have my entire apartment, probably entire floor, smell like cat butt. Even though I own two cats, and have cat butt in my face most often daily.
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Nov 16, 2017 16:11
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Johnny Truant posted:Hmm alright, so perhaps make a batch like I did initially and then once it's nice and goopy just add in like a tbsp of fish sauce, taste, then see? For what it's worth I cook with fish sauce all the time and have no idea what he's talking about. Now, frying some Thai shrimp paste, that you better have the windows open for.
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Nov 16, 2017 16:16
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Is it possible to boil broth for chicken noodle soup too long and have it lose its flavor? I kind of suspect I've been doing this.
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Nov 16, 2017 23:39
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Just found out my family is doing "Thanksgiving" on the Saturday after the fact because apparently my younger brothers both have to work the day of and Black Friday (retail  )When should I put my turkey in the brine, if I'm planning to cook it Thanksgiving Day or Black Friday? Also, suggestions for a good brine?
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Nov 17, 2017 00:26
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A decent brine primer: http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html 12-18 hours before, so probably the midnight before you're cooking and serving We have a Thanksgiving thread now if you wanna ask more questions: https://forums.somethingawful.com/showthread.php?threadid=3839419
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Nov 17, 2017 01:16
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I really should have read that last post. My bad.
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Nov 18, 2017 07:52
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Jeb! Repetition posted:Is it possible to boil broth for chicken noodle soup too long and have it lose its flavor? I kind of suspect I've been doing this. Are you using homemade broth/stock? And if so, are you seasoning it appropriately? Store bought stock is full of salt, so some recipes don't tell you to add any. So, your soup made with homemade stock will be bland unless you season it correctly.
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Nov 18, 2017 13:01
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I volunteer at a homeless shelter and I'm going to be running a meal service to prepare about 30 lbs of chicken breasts (thawed). I don't know if they're bone in or boneless. My plan is to braise the breasts in broth, white wine vinegar, and vegetables. I'll brine the meat ahead of time for 3 hours or so. I'm concerned about total cooking time. I think they have more than one oven, which is good, but I haven't quite done anything on this scale. If this were 10 pounds of breasts I think I could roast then at 500 for 30 minutes and then finish them off at 350 degrees for 2 hours (2.5 hours total). But for 30 breasts, and am I then looking at 7.5 hours of cooking time? I guess I don't quite know how it works at this scale. My thinking is that the oven will try to maintain the temperature setting and I won't see a huge increase in cooking time, but logically I know that I'm missing something here. Am I dramatically increasing my cooking time here? If so, is there a better option for this much food? Is there a way I can viably prepare this amount of chicken breast in about 3-4 hours?
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Nov 18, 2017 15:43
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K posted:I volunteer at a homeless shelter and I'm going to be running a meal service to prepare about 30 lbs of chicken breasts (thawed). I don't know if they're bone in or boneless. Just some random thoughts 7 hours seems like an insane amount of time. While you are talking about a large amount of meat, each breast still has quite a bit of surface area. So it will still cook relatively fast. It's not like you're roasting a huge prime rib or something were you need to increase the length of time to get the center to temp. You don't need to scale the cooking time that long. 2.5 hours @ 350 even seems long at first glance. Liquids are a lot better at conducting heat than air, so those breasts should get to temp fairly fast, especially if you preheat your braising liquid.
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Nov 18, 2017 17:53
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Yeah that's really not how it works. Are they hotel-style or individual breasts? Either way, ballpark how many? Can you borrow a couple crockpots? Or might the venue have them? I know breasts in crockpots aren't ideal but they're handy for allowing you to make other dishes, keep warm while not drying out, etc.
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Nov 18, 2017 18:01
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i like nice words
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K posted:I volunteer at a homeless shelter and I'm going to be running a meal service to prepare about 30 lbs of chicken breasts (thawed). I don't know if they're bone in or boneless. That seems like vastly too much time. Like double what I'd figure for roasting two 15lb turkeys. Further, what are you actually doing, braising these breasts or roasting them? I get the impression you're thinking something like braising in a hotel pan, at which point I'd be figuring chicken breasts in a single layer, foiled pan, braise at 325 for ~3 hours or until an instant-read stick on the thickest bit clears 165. Liquid Communism fucked around with this message at 20:03 on Nov 18, 2017 |
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Nov 18, 2017 19:56
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Thanks folks. I clearly lack a fundamental understanding of how heat and meat work. I think I'll be in good shape.
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Nov 18, 2017 20:52
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Just finished 15 Peatnut butter & Pepper Jelly Turnovers drizzled with spicy chocolate. Wish me luck in the pepper contest fellas. Pics to come hopefully
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Nov 18, 2017 22:24
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K posted:Thanks folks. I clearly lack a fundamental understanding of how heat and meat work. I think I'll be in good shape. If your only goal is to cook the chicken, then you can just put the breasts on a baking tray with a little space between them, brush them with oil, then put them in the oven at 360F. They should be cooked through in about 20-25 minutes, depending on the size of the chicken breast (the 7oz ones I bake for my lunch take about 22). You'd have to do the vegetables sepaartely though.
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Nov 18, 2017 22:36
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EVG posted:Are you using homemade broth/stock? And if so, are you seasoning it appropriately? Store bought stock is full of salt, so some recipes don't tell you to add any. So, your soup made with homemade stock will be bland unless you season it correctly. Yeah I season it well, it's just that I leave it boiling for hours sometimes and at first it fills the kitchen with a nice aroma but eventually it doesn't, so I'm afraid it's being lost in the broth too.
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Nov 18, 2017 23:57
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Anyway how do they season burgers at gyro places?
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Nov 18, 2017 23:58
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Boiling, as in a rolling boil? Or simmering gently? Because boiling anything for that length of time is going to be detrimental to the end product...
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Nov 19, 2017 00:20
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Scientastic posted:Boiling, as in a rolling boil? Or simmering gently? Because boiling anything for that length of time is going to be detrimental to the end product... I dunno, does rolling mean there's always bubbles coming up?
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Nov 19, 2017 00:33
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Jeb! Repetition posted:I dunno, does rolling mean there's always bubbles coming up? http://www.cookinglight.com/cooking-101/techniques/cooking-class-boiling-simmering-0
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Nov 19, 2017 00:54
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Jeb! Repetition posted:Anyway how do they season burgers at gyro places? As far as I can tell, sprinkle some of this stuff on the patties as they cook.
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Nov 19, 2017 02:46
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What can I do to make myself like coffee
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Nov 19, 2017 08:22
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Do you want to like the coffee you make at home or are you having trouble liking any coffee
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Nov 19, 2017 08:42
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The 2nd. I don't get the appeal, but maybe I'm drinking the wrong crap. My friends enjoy going to indie coffeeshops and it's awkward when I just stare at the menu in confusion. I want to like coffee like the cool boys.
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Nov 19, 2017 08:47
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Just drink more coffee. Lattes are popular.
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Nov 19, 2017 08:49
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Can you add milk and sugar or are your coffee-loving friends shaming you for it and telling you to drink it black? Because that's the easiest way to make coffee more palatable to people who don't like it. I always need a teaspoon of sugar with my coffee, no matter how good it is.
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Nov 19, 2017 08:49
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Tired Moritz posted:The 2nd. I don't get the appeal, but maybe I'm drinking the wrong crap. Do you like coffee ice cream? If you like coffee ice cream you will probably like a latte with some sugar.
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Nov 19, 2017 08:56
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Just drink enormous quantities of black coffee until you like it. During the summer between school and university, I convinced myself that no-one would think I was cool unless I drank coffee, so I just had two cups of black instant crap coffee every morning (because that's all that was available), and it took me about a week to start liking it, and seeking it out
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Nov 19, 2017 09:45
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Did you Stockholm Syndrome yourself
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Nov 19, 2017 10:12
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Coffee is like the quintessential acquired taste. If you want to like coffee, work an office job.
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Nov 19, 2017 10:24
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Try going for a mocha coffee. If it's from a good cafe, they'll mix a scoop full of real chocolate into the hot milk instead of using a chocolate syrup, and that stuff tastes amazing. It also tastes mostly like chocolate and only faintly like coffee.
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Nov 19, 2017 10:56
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When I'm making omelettes I always have difficulty incorporating the yolk and the egg whites together. No matter how much I whisk there are always strands of egg whites dotted through my omelettes, although I manage to get lots of air into the omelettes in trying to get the whites incorporated. (My eggs are at room temperature when I am whisking them) Does anyone have any tips or instructions for how to whisk the eggs for an omelette?
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Nov 19, 2017 11:19
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manny kaltz posted:When I'm making omelettes I always have difficulty incorporating the yolk and the egg whites together. No matter how much I whisk there are always strands of egg whites dotted through my omelettes, although I manage to get lots of air into the omelettes in trying to get the whites incorporated. (My eggs are at room temperature when I am whisking them) Hey, are you talkin' bout chalazae? They're a superstructure that connects the yolk to the shell. They essentially dissolve over a week or so of the egg being in your fridge. Use older eggs for omelettes and fresher eggs for fried eggs. Supposedly you can strain them out after beating but I've never attempted this. moller fucked around with this message at 11:33 on Nov 19, 2017 |
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Nov 19, 2017 11:26
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moller posted:Hey, are you talkin' bout chalazae? They're a superstructure that connects the yolk to the shell. They essentially dissolve over a week or so of the egg being in your fridge. You may very well be right. For the last week or so (which is when I've been having this problem) I've been using eggs that had been in the fridge for less than a week. I'll try waiting a couple of weeks to make the omelettes again.
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Nov 19, 2017 11:35
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i just became aware that air fryers exist. are they any good compared to traditional deep fryers, and if so, what are some decent models?
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Nov 19, 2017 12:01
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manny kaltz posted:You may very well be right. For the last week or so (which is when I've been having this problem) I've been using eggs that had been in the fridge for less than a week. They're really just a sign that you're getting super fresh eggs. There are two per egg, which can get weird if you're separating a bunch of very fresh eggs, as you will end up with a bunch of little "strings" in your whites. Sometimes the chalazae make it hard to separate eggs by hand, if the eggs are, like, super-fresh. Basically every part of the egg gets softer and more pliable as more time passes. This works in your benefit when you fry extremely fresh eggs - the white spreads less across the pan and the yolk stays proudly upright and unbroken. A three-egg omelette would have six of these white strands. It seems like a wire strainer would be a pretty quick fix if you're tryin' to be fancy. Most of the references I see to people going that route are for cocktails, custards, souffles, etc. gimme the GOD drat candy posted:i just became aware that air fryers exist. are they any good compared to traditional deep fryers, and if so, what are some decent models? Anecdotally, they are completely useless. However, Mr. T seems bullish on them.
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Nov 19, 2017 12:07
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Airfryers are good at making decent oven fries, because it's basically a hot air oven with a thing that continually agitates the fries. It's not a replacement for an actual deep fryer.
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Nov 19, 2017 12:20
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Followed this recipe for Lasagna. Really upset with the way it turned out. Should have just done the bolognese base I usually make, and just followed the roux recipe in that link. My lasagna ended up looking nothing like the one in the picture provided, their bolognese sauce was pretty awful. On top of that, nowhere in the recipe did it say to cover the lasagna with tin foil in the oven. So I ended up checking on it after 30 mins in the oven (it was meant to be in for an entire hour!), only to find the entire top layer and bechamel had hardened to a horrible brown crust that needs diamond-tipped drilling equipment to get through. If I'd have covered it with tin foil, it would have been really soft and nice. So on that note, anyone got any tried and tested lasagna recipes that they swear by? Cause I love lasagna, but boy was this terrible. I've got an entire pan and I'll eat what I can of it today, but will probably bin the rest instead of freezing it. The only upside to this entire thing is the fact I found out I really love the taste of Pinot Noir, and that bay leaf + clove infused bechamel is delicious. My ideal lasagna is a nice thick sauce, with creamy bechamel, and lots of pasta layers so it has a nice, soft and chewy bite to it. Qubee fucked around with this message at 13:20 on Nov 19, 2017 |
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Nov 19, 2017 13:14
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Scientastic posted:Just drink enormous quantities of black coffee until you like it. During the summer between school and university, I convinced myself that no-one would think I was cool unless I drank coffee, so I just had two cups of black instant crap coffee every morning (because that's all that was available), and it took me about a week to start liking it, and seeking it out This is basically how I learned to like coffee too. My parents drank it; I was like 12 and I wanted to be adult too, so I drank it even though it tasted horrible and I had like 3 sugars in every cup. And now I prefer it strong, black and with no sugar, go figure.
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Nov 19, 2017 14:00
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Tired Moritz posted:The 2nd. I don't get the appeal, but maybe I'm drinking the wrong crap. When I first really got into coffee, I was 18 years old. I started with Mochas, cause they're basically delicious hot chocolate drinks with a hint of coffee flavour. And then over time, I started to love the flavour of coffee more and more. I've never been a fan of black coffee, despite being a crazy addicted drinker ever since (I'm 25 now). I always have my coffee with milk and sugar. So yeah, start with mochas, then dabble in other stuff from there. You'll soon learn to love it and really enjoy the flavours. That being said, some stuff you'll just never be a fan of, based on your personal tastes. I've always hated lattes and cappuccinos. I'll either get coffee with milk, or a mocha. Scientastic posted:Just drink enormous quantities of black coffee until you like it. During the summer between school and university, I convinced myself that no-one would think I was cool unless I drank coffee, so I just had two cups of black instant crap coffee every morning (because that's all that was available), and it took me about a week to start liking it, and seeking it out I mean, do this if you want to subject yourself to pain and suffering. Not to mention the heart palpitations you'd get. Instant crap is okay, but I'd definitely recommend getting coffee beans, grinding them yourself and brewing them. You can get a cheap grinder (not a burr grinder) for like $10. Sure as hell beats the taste of instant and will not be as painful to get to like, plus you'll feel sophisticated and classy af doing it all from scratch (takes about ten mins). Drinking black coffee as a segway into liking coffee will be rough (or at least it was for me). If you like hot chocolate, or sweet stuff, grab yourself a Mocha or Mocha Frappucino, or Vanilla Frap or whatever else sounds good to you. The coffee is barely noticeable.
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Nov 19, 2017 14:28
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I spent 34 years hating coffee. Then a Vietnamese place opened in my town and theirs did the trick. Now I'm having to keep myself from getting some on the way to work just so I don't develop a caffeine habit. This is also a good way to fast track your way into coffee snobbery.
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Nov 19, 2017 15:11
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