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Picked up a 6lb strip roast for a small dinner party this weekend. Roasting at 225, how long can I expect it to take until it hits 120? Just trying to figure out timing, my usual roast beef is a small top round for just me and the wife.
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Dec 8, 2017 08:47
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Eeyo posted:I was going to make some fudge for a work Christmas party. I’ll do it the old fashioned way (by crystallizing the sugars). Does the milk serve a chemical/physical purpose, or is it mostly for taste? Same with the butter. Fudge is really fiddly to make, and I wouldn't recommend just messing around with a recipe on a whim, unless you're willing to do some trial and error. Milk and butter are cheap enough that I'd say you should just go buy them. If you do want to make vegan fudge, then I did find this recipe: https://lovingitvegan.com/vegan-fudge/ which suggests that it is possible.
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Dec 8, 2017 13:39
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So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? Which means I have to broil it in the oven. What can I get for that, that can cook 2-3 modest-sized steaks at a time?
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Dec 8, 2017 17:31
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Bootcha posted:So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? You can just stick a cast iron in the oven  Just get it properly preheated before dropping steaks in there.
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Dec 8, 2017 17:33
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Bootcha posted:So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? It's not ideal, but I have the same thing in my apartment, and I have a le creuset cast iron I cook steaks on like every other day with really no problems, once you figure out your ideal heat. I've found using the burner that is closest to the size of the bottom of the pan works best. If you use a bigger burner you lose a lot of efficiency.
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Dec 8, 2017 17:36
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Bootcha posted:So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? Cookie sheet? Warning, it may not be perfectly flat after going in the hot as gently caress broiler
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Dec 8, 2017 17:40
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Bootcha posted:So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? I have an electric glass-top range and my cast iron pan works absolutely fine on it. You just need to be careful not to slide it around on the glass top, which can cause damage. Just leave it be and use a utensil to flip the steak, which I think you'd be doing anyway.
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Dec 8, 2017 18:04
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quote:Many people saying you can still use a cast iron, either in oven or on stovetop... So would something like this work?  https://www.wayfair.com/Le-Creuset-...hxoCwZsQAvD_BwE I was also looking at this for a broiler pan for the same steak, fish, and lamb medallion purposes. https://www.target.com/p/range-klee...wE&gclsrc=aw.ds
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Dec 8, 2017 18:34
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While a dutch oven is good to have, the regular lodge cast iron pans can be used both in the oven and on a glass stove top. I use my 12 inch lodge skillet for almost everything on a glass electric range. Older ranges may take longer to heat up, but it should get hot enough to sear a steak well.
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Dec 8, 2017 19:29
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Bootcha posted:I was also looking at this for a broiler pan for the same steak, fish, and lamb medallion purposes. It's the basic broiler pan that comes with stoves. I have one just like it and use it all the time. It's not fancy but it doesn't warp under high heat, at least mine hasn't.
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Dec 8, 2017 19:47
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Bootcha posted:So I want to cook steak, but the apartment's range is electric smooth top and I was told that is bad bad bad, and also bad for cooking steak with any method, so getting a cast iron pan is a waste? It's fine. Just let your steak come up to room temperature first and make sure you're preheating your pan adequately. The hive mind recommendation is to preheat in the oven, but there's nothing magic about that. If your fire alarm tends to go off it'll help with that (assuming your oven is properly venting). But every loving residential rangetop ever made will quite happily heat a cooking surface to the autoignition temperature of cooking oils---this is in fact one of the main causes of home fires in the US---and that's way the gently caress hotter than you need to grill a steak, cook in a wok, or any of a number of other things that popular wisdom, quote unquote, will tell you you can't do properly without specific gear.
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Dec 8, 2017 21:53
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If anything, electric coil hobs will heat your cast iron and crappy steel pans more evenly than most gas burners.
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Dec 8, 2017 22:04
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SubG posted:But every loving residential rangetop ever made will quite happily heat a cooking surface to the autoignition temperature of cooking oils---this is in fact one of the main causes of home fires in the US---and that's way the gently caress hotter than you need to grill a steak, cook in a wok, or any of a number of other things that popular wisdom, quote unquote, will tell you you can't do properly without specific gear. It's not so much reaching temp as it is keeping temp under load (drop a pound of meat in a wok on a home stove and notice it is poo poo).
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Dec 8, 2017 22:15
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I thought the proper way to cook a steak was to microwave it for 45 seconds then throw it on a hot skillet for 30 seconds per side to get a crust cause actually cooking a steak is haram.
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Dec 8, 2017 22:48
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baquerd posted:It's not so much reaching temp as it is keeping temp under load (drop a pound of meat in a wok on a home stove and notice it is poo poo). Same with dumping a pound of protein into your wok all at once. That's just lovely technique in general, regardless of what kind of rangetop you're using.
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Dec 9, 2017 00:31
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Gerblyn posted:Fudge is really fiddly to make, and I wouldn't recommend just messing around with a recipe on a whim, unless you're willing to do some trial and error. Milk and butter are cheap enough that I'd say you should just go buy them. Yeah, maybe I'll just make hot chocolate with the leftover cocoa and milk. It definitely is fiddly though. First time I made it was really good. Second time I over beat it, by the time I poured it out it was way too hard. Hopefully I'll beat it the right amount this time!
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Dec 9, 2017 05:56
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I was thinking about making some special manmosas for a late night brunch thing I am doing. I do not enjoy beer. Does anyone have any strong opinions about what beer goes in a manmosa? Would blue moon, orange juice, and triplesec be too much? Thoughts, comments, rants appreciated.
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Dec 10, 2017 00:44
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I have no opinions about what beer to use, but for the juice, try to use one that is clear and ideally carbonated. Cloudy juices such as orange juice will make the bubbles disappear fast
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Dec 10, 2017 00:55
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Interesting. Thank you. I'll have to sample some carbonated ones. I've only ever had oravagina, and it was gross.
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Dec 10, 2017 00:59
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I would want a beer that is very effervescent, so a wheat beer would not be high on my list. Maybe something like Stella, Asahi, or Miller High Life? I dunno, whatever the bubbliest beer is. Miller High Life seems like a wry sub for champagne, although the result sounds gross.
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Dec 10, 2017 01:31
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Matlack Radio posted:I've only ever had oravagina, and it was gross.
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Dec 10, 2017 02:59
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rgocs posted:I think you're in the wrong thread. 
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Dec 10, 2017 04:02
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A manmosa is three fingers of a good whiskey and orange juice for breakfast.
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Dec 10, 2017 05:03
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Use either Mickey’s malt liquor 40’s or PBR. You’re making brass monkeys, nothing “mimosa” about them. These are serious suggestions from personal experience, to be clear.
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Dec 10, 2017 05:10
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moller posted:I would want a beer that is very effervescent, so a wheat beer would not be high on my list. Maybe something like Stella, Asahi, or Miller High Life? I dunno, whatever the bubbliest beer is. High Life is a great beermosa (I refuse to say manmosa cuz that sounds dumb as poo poo. I enjoy the gently caress outta a mimosa without worrying about emasculating myself)
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Dec 10, 2017 05:51
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Setting aside my personal feelings about "manly/girly" food and drink, I would suggest micheladas if you want to do a beer brunch cocktail. It's a pretty broad category of recipes that range from beer with lime juice and salt to what is fundamentally a beer-based bloody mary. You can get super creative with them. I like mine with a light beer (I usually reach for Modello out of habit but most light beers will do) fresh lime juice, a modest glug of bloody mary mix, more worcestershire sauce than is probably appropriate, and a dash of whatever hot sauce is handy. I don't use ice, but many people do.
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Dec 10, 2017 16:04
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Instead of bloody Mary mix, use clamato.
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Dec 10, 2017 17:09
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Spicy clamato michelada is a gift from the gods when you are hungover.
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Dec 10, 2017 18:11
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The best beermosa is Stiegl Radler.  Grapefruit bitterness melds so well with beer bitterness.
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Dec 10, 2017 20:08
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Casu Marzu posted:High Life is a great beermosa (I refuse to say manmosa cuz that sounds dumb as poo poo. I enjoy the gently caress outta a mimosa without worrying about emasculating myself) It's a "fauxmosa." No need for gendering names there, but as High Life is the Champagne of Beers it works out great. I enjoy both a mimosa and a fauxmosa.
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Dec 11, 2017 02:31
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I just tried to make linzer cookies with this recipe, but replaced the butter with resolidified brown butter. They completely melted in the oven.  I even chilled the second batch in the freezer, used a silpat (batch 1), and parchment paper (batch 2), cold baking trays, etc. So I have to think it's something to do with the temperature? Or the brown butter?
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Dec 11, 2017 05:44
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The structure of melted and resolidified butter is significantly different than the structure of never-melted butter.
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Dec 11, 2017 05:55
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i like nice words
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Beermosa sounds better. I would go with that.
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Dec 11, 2017 05:55
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I made this over the weekend, didn't turn out that good if I have to be honest. The crackling was the best part, the interior with the most spices were the least tasty. Not worth the effort IMO, but I had to pay stupid amounts to get a piece with skin from a butcher (11.90 / kg !!!!!). Getting pork belly in Finland is hard, it's always pre-sliced meant for frying. Still I feel I failed with the skin too, didn't get it proper I felt, too hard, or too chewy. And I am starting to come to the conclusion that pork belly just gets worse the more spices you put on it, it's best with just salt. http://www.kalofagas.ca/2013/03/10/ellasonitiko/
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Dec 11, 2017 09:12
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I always heard it called beeroj.
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Dec 11, 2017 11:27
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Aren't these all shandies?
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Dec 11, 2017 14:15
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Cuck’s fizz?
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Dec 11, 2017 15:35
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Bootcha posted:So would something like this work? What does that cast iron pot have over a Lodge for 1/3 of the cost?
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Dec 11, 2017 18:48
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uncle w benefits posted:What does that cast iron pot have over a Lodge for 1/3 of the cost? it's enameled lodge has their own line of enameled cast iron too, dunno if it's any cheaper than le cruset
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Dec 11, 2017 19:31
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BraveUlysses posted:it's enameled It is. I have a 6qt lodge enameled dutch oven. It was like $35 and is awesome. EDIT: Their MSRP isn't that cheap, but still less than Le Cruset.
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Dec 11, 2017 20:20
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