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There Bias Two posted:1/3rd butter? That is insane. Insanely delicious.
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Dec 21, 2017 22:12
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There Bias Two posted:1/3rd butter? That is insane.
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Dec 21, 2017 22:16
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Jeb! Repetition posted:I'd like to use more butter in my mashed sweet potato casserole (a whole stick instead of a half stick). Would this cause separation or make the sweet potatoes too loose? I use 1 stick to 3 sweet potatoes, a splash of cream, very light touch of cinnamon and a heaping tablespoon of brown sugar. salt+pepper to taste There Bias Two posted:1/3rd butter? That is insane. Chef John showed a 1:3 recipe as follows: Ingredients for 8 portions: 3 1/4 pounds russet potatoes (3 or 4) Note: this will not work with red potatoes, as they are too waxy 1 pound unsalted butter 1/4 cup hot milk salt and pepper to taste That's 1/2 a stick of butter per serving 
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Dec 21, 2017 22:23
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exquisite tea posted:Cooking with duck... some recipes I've read say to start the breast skin-side down in a cold pan so that more fat renders out, others are adamant about starting on high heat to get the best sear. Does it really make a difference? Is the source recommending a high heat sear doing something fancy (e.g. bagging and then puddling) after the initial sear? Duck's pretty resilient because of all the fat but if you're starting out with high heat and keeping it there you're going to have a hell of a time getting it evenly cooked without loving something up. There Bias Two posted:1/3rd butter? That is insane.
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Dec 21, 2017 22:28
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Bob Morales posted:Chef John showed a 1:3 recipe as follows:
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Dec 21, 2017 22:46
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i like nice words
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SubG posted:You'll get a fine sear with low, long, and skin-side down. I think that's the (non-s-v) method Keller recommends, for example. I think this particular recipe started the duck breast skin-side down on high heat and then finished it in the oven.
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Dec 22, 2017 00:17
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exquisite tea posted:I think this particular recipe started the duck breast skin-side down on high heat and then finished it in the oven. Not to say doing it the other way would be a disaster or anything---I've never done it myself that way, but duck is pretty loving forgiving for poultry. I mean where I come from ducks have two breasts so I guess you could try one either way and report back with an a-b test. But if you're just asking for advice I'd go with the lower heat. I'm about 90% sure there's a (more than) complete method for this approach in I think Ad Hoc at Home, if you're looking for more information/instruction.
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Dec 22, 2017 01:01
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I’ve always started duck breasts in a cold pan and put the heat to medium and they turn out excellent. As Subg said, make sure the skin is scored to render out all the fat. The skin should go crispy and the meat be medium rare. I give mine 7-8 mins skin side down then 2-5 mins on the other side depending on thickness and how done you want them. You’d be amazed how quickly the fat starts rendering out in a pan started from cold.
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Dec 22, 2017 04:09
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Has anyone had any luck with ceramic-lined skillets? I mostly use 10” skillets, but occasionally need a 12” one (like when pan-frying hamburgers because it’s either raining or like 40 degrees out so the grill is out). My philosophy is to buy pans that I won’t feel bad about having to replace every couple years. My go-to brand has been Oneida, because they have heavy bottoms that work quite well with my induction range. So my last 12” skillet gave up the ghost, so it was time to replace it. Went to Bed, Bath and Beyond (the only practical alternative is Williams-Sonoma), but they only had 2 12” pans that were induction ready. One was ceramic lined pan for $90. My past experience with ceramic pans has been extremely negative. I bought one of the red ones with white lining, and it was poo poo. Another one with a bluish lining was also poo poo. Like, couldn’t handle an over-easy egg on their third use poo poo. I was about to walk out with the ceramic, when I decided to check the reviews - they were almost all either 5 stars or 1 star. The 1-star reviews mirrored my own experience. I ended up with an All-Clad hard-anodized pan which cost $10 less than the ceramic, but it left me wondering - am I the only one who has not had any good experiences with ceramic-lined pans?
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Dec 22, 2017 04:26
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I bought my first jar of Manuka honey (from Trader Joe's) and I'm hooked. Is there a more economical choice (of Manuka) that is just as tasty and organic/sustainably produced? I just got hooked on Kombucha and the last thing I need is yet another money pit. drat it!
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Dec 22, 2017 04:37
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theHUNGERian posted:I bought my first jar of Manuka honey (from Trader Joe's) and I'm hooked. Is there a more economical choice (of Manuka) that is just as tasty and organic/sustainably produced? Well it is a niche product and real Manuka honey is only produced in New Zealand or a bit of Australia, so yeah, it's going to be pricey. I mean even here in Australia it's twice as expensive than other honeys on average and we make the stuff.
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Dec 22, 2017 05:22
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Helith posted:Well it is a niche product and real Manuka honey is only produced in New Zealand or a bit of Australia, so yeah, it's going to be pricey. I mean even here in Australia it's twice as expensive than other honeys on average and we make the stuff. Yeah I figured. I couldn't find anything significantly cheaper on Amazon, but I wanted to ask the GWS experts. I guess I'll just cut it 2:1, Mesquite:Manuka.
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Dec 22, 2017 06:44
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LongSack posted:am I the only one who has not had any good experiences with ceramic-lined pans? Definitely not. There have been several posters who had bad things to say about them. They're great for the first few uses and then garbage after a few washes.
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Dec 22, 2017 07:05
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Girlfriend sent me this recipe: https://www.bbcgoodfood.com/recipes/164631/tender-duck-and-pineapple-red-curry Probably gonna replace the pineapple with lychees but that sounds good to me, we can part out the bird and use the legs for this curry, keep the breasts for another day, and at that point I guess we'll have some wings and a carcass that I'm not quite sure what to do with all on their own. Or am I vastly overestimating the amount of meat on a duck leg? My Lovely Horse fucked around with this message at 10:39 on Dec 22, 2017 |
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Dec 22, 2017 08:17
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LongSack posted:- am I the only one who has not had any good experiences with ceramic-lined pans? My experience was the same as yours. They don't even sell them around here anymore. The new gimmick is copper colored.
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Dec 22, 2017 19:44
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Steve Yun posted:Ceramic on cast iron? Not enamel? 
Elizabethan Error fucked around with this message at 06:27 on Dec 23, 2017 |
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Dec 22, 2017 21:45
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Ceramic on cast iron? Not enamel?
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Dec 22, 2017 22:05
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Any recommendations for Christmas time meatballs? Christmas Eve at my family is typically "grazing food". My grandma used to make meatballs every Eve, and we haven't had them in a while; whatever recipe she used is lost to time. As a bonus, my sister would always throw up a few hours after eating them (which never stopped get) and I would love to get her that gift again.
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Dec 23, 2017 01:39
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Admiral Joeslop posted:Any recommendations for Christmas time meatballs? Christmas Eve at my family is typically "grazing food". My grandma used to make meatballs every Eve, and we haven't had them in a while; whatever recipe she used is lost to time. What sort of meatballs do you have in mind? Swedish? Italian?
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Dec 23, 2017 02:03
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There Bias Two posted:What sort of meatballs do you have in mind? Swedish? Italian?  I'm honestly not sure what the differences are. The ones grandma made were in the slow cooker and had a thicker sauce, probably based on bbq. I'm ok with suggestions of different styles and I can just pick from them.
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Dec 23, 2017 02:07
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You may be looking for something like this which I cannot confirm or deny if it's good.
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Dec 23, 2017 03:06
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Manuel Calavera posted:You may be looking for something like this which I cannot confirm or deny if it's good. This is probably pretty similar to what she used, likely without the "chili sauce". No flavor allowed in the Midwest.
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Dec 23, 2017 03:14
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So I got a NY Strip for my Christmas dinner, and I have a broiler pan. What's the best way to use those two broiling in the oven?
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Dec 23, 2017 07:55
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Admiral Joeslop posted:This is probably pretty similar to what she used, likely without the "chili sauce". No flavor allowed in the Midwest. Chili sauce is just slightly less sweet ketchup. No capsicums.
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Dec 23, 2017 20:50
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I'm cooking some chicken breasts for lunches at work. They'll be reheated, but what's the best way to avoid absolutely killing them in the microwave? I'm thinking sous vide at a lower temp for slightly longer, then including some kind of sauce to keep moisture up. I know microwaving is going to dry them out to some degree regardless, just looking for advice on how to make this less-bad.
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Dec 23, 2017 22:37
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moller posted:Chili sauce is just slightly less sweet ketchup. No capsicums. Probably still too much for most midwesterners. My wife's family complains that black pepper is too spicy. Some of them literally won't eat anything red that isn't ketchup, because it might be spicy, not even red bell peppers. Admiral Joeslop posted:As a bonus, my sister would always throw up a few hours after eating them (which never stopped get) and I would love to get her that gift again. Spoiled meat?
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Dec 24, 2017 00:24
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wormil posted:
Nah, they just never agreed with her but she liked them too much to not eat. Edit: Unless that was your suggestion. I'll consider it.
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Dec 24, 2017 02:16
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wormil posted:Probably still too much for most midwesterners. My wife's family complains that black pepper is too spicy. Some of them literally won't eat anything red that isn't ketchup, because it might be spicy, not even red bell peppers. While I get where you're coming from, this is a super common dish throughout the Midwest. It's everywhere and I genuinely wouldn't be surprised if it's the one you're remembering.
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Dec 24, 2017 05:51
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Yes, those meatballs with the sauce that's half jam and half chilisauce/ketchup/BBQ are a boring white people food classic. I would almost bet that's the nostalgic recipe the poster seeks.
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Dec 24, 2017 08:02
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Jam and BBQ sauce...? What the hell?
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Dec 24, 2017 13:30
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There Bias Two posted:Jam and BBQ sauce...? What the hell? OH NO SWEET AND SOUR AND TANGY FLAVORS....IN MY MOUTH? AT THE SAME TIME?!?!? *CLUTCHES PEARLS*  Goddamn you guys can be loving terrible food snobs. It's not the pinnacle of cuisine but I don't get how a ball of meat with a sweet and sour and tangy flavor combo is so offensive that it garners a "What the hell?". I guarantee y'all would be slobbering over the cook's knob if they added raisins and served it on pilaf and called it Moroccan. 
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Dec 24, 2017 15:25
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It's nothing but lovely sugar
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Dec 24, 2017 15:29
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If anyone really wants their delicate gourmand sensibilities tweaked, I've also seen it done with cocktail weenies instead of meatballs. It's your basic church potluck appetizer, like deviled eggs, the store-bought crudite platter, and a cheese ball with crackers. Although liking it so much that you're willing to endure guaranteed gastric distress is pretty hardcore.
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Dec 24, 2017 16:08
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Discussion Quorum posted:If anyone really wants their delicate gourmand sensibilities tweaked, I've also seen it done with cocktail weenies instead of meatballs. It's your basic church potluck appetizer, like deviled eggs, the store-bought crudite platter, and a cheese ball with crackers. trashy American cocktail food owns, I love it
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Dec 24, 2017 16:40
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DasNeonLicht posted:trashy American cocktail food owns, I love it 
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Dec 24, 2017 18:01
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Just lol if you have an actual sit-down dinner on Christmas Eve. This recipe sure smells exactly like the ones grandma made. I don't think her's had onions which might cause a problem with my picky sister. More for the rest of us. Admiral Joeslop fucked around with this message at 19:30 on Dec 24, 2017 |
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Dec 24, 2017 19:28
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Submarine Sandpaper posted:It's nothing but lovely sugar Not to defend this dish too much, but the idea is that the spiced rendered beef fat forms an emulsion with the sugary sauce. It also is emblematic of post-war American home cooking in that it's a combination of shelf stable staples that people likely had in their pantry already.
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Dec 24, 2017 21:28
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I have a ceramic pan for eggs. It stays on the stovetop and is only ever touched by eggs, a soft silicone spat, water and a sponge. It gets replaced every 6 months or so. I really like over medium eggs. So it's basically a delicate single use gadget.
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Dec 24, 2017 21:34
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Does anyone have an opinion on Penzey's spices? Pretty good?
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Dec 24, 2017 23:34
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Jikes posted:Does anyone have an opinion on Penzey's spices? Pretty good?
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Dec 25, 2017 00:56
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