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So I wanted to make beef and barley stew with some leftover corned beef in the freezer. After cooking it, it smells alright, but tastes a little...acidic, almost? I don’t think the stock I used went off or anything, I washed off the corned beef so get rid of the stuff it cures in, and I didn’t add limes or anything. Is there something else that could contribute to the slightly sour taste, or is it the corned beef?
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Jan 23, 2018 22:03
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| # ? May 23, 2024 19:01 |
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It would help if you posted an ingredient list unless the entirety of the stew was beef and barley and stock.
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Jan 24, 2018 01:02
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True. Bacon; chopped carrot, onion, and celery; about 1/4 teaspoon of cumin, ground coriander seed, turmeric, and thyme; bay leaf; aforementioned ingredients. I think I've narrowed it down to the corned beef. Probably the flavor from being cured. It's not as noticeable as I thought anyway, but I think I'll just move on and revive the barley into a soup tomorrow.
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Jan 24, 2018 02:11
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goodness posted:I would appreciate that recipe, thanks.  The "note above" about pepper safety:  I also use disposable gloves.
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Jan 24, 2018 03:13
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I need a vegetable side for a mac and cheese dinner date. My first thought was maple brussel sprouts. Any better suggestions?
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Jan 24, 2018 23:25
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Pan-roasted broccoli?
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Jan 24, 2018 23:49
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Unf. Such a better idea.
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Jan 25, 2018 01:17
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Happiness Commando posted:I need a vegetable side for a mac and cheese dinner date. My first thought was maple brussel sprouts. Any better suggestions? Do that recipe, but toss a teaspoon of lemon juice in with the broccoli near the end, IMO. You're going to need a little bit of acid to cut through the cheese and garlic.
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Jan 25, 2018 03:03
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I tried cooking saag aloo last night and it ended up almost entirely bland and tasteless, I'm wondering if it was a recipe cock up or a me cock up. The recipe was Cumin Turmeric Ginger Mustard seed Chilli powder (was sliced chilli but I had to sub) Onion Potato Spinach Fry the spice and onion, add potato and cover till cooked, then wilt spinach. The only mistake I'm conscious of making is I might have overcooked the spice at the start by failing to add enough oil and cooking too long, but I'd have expected that to produce a burnt taste rather than no taste, is that likely to have produced that effect?
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Jan 25, 2018 12:29
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Just to be clear, you did add salt, right?
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Jan 25, 2018 12:35
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Polyakov posted:I tried cooking saag aloo last night and it ended up almost entirely bland and tasteless, I'm wondering if it was a recipe cock up or a me cock up. Sounds like you're missing salt.
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Jan 25, 2018 14:01
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If salt was fine, my next step is always to try adding a little vinegar or citrus juice.
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Jan 25, 2018 17:36
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Also assuming you salted enough, you might just want MORE of the spices. The best batches of any Indian food I make are the ones where I sit there for a minute at the beginning going "Is that right? That can't be right. That's an absurd amount of X and Y. There's no way. Well, I guess I'll do it, but it's going to be ruined by this much."
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Jan 25, 2018 17:57
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Personally if I don't feel that way looking at a curry recipe, I double the spices.
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Jan 25, 2018 18:18
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Yeah, I add a ton of spices when making curry, for a 5qt pot, so 4qt or so of curry, I will typically use like a quarter cup or more of my curry spice blend, and then you have black pepper, kosher salt, Garam Masala, Turmeric, Cardamom and Cayenne pepper to taste. That is a big recipe though, since I usually eat it over 3-4 days along with one other person.
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Jan 25, 2018 18:44
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You are both totally right and I am coming around. I only started cooking Indian food a few years ago, and after a lifetime of other cuisines adding 1/4tsp - 1tsp at a time, it's a little jarring to see potent spices measured in fractions of a CUP.
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Jan 25, 2018 18:55
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Yeah I find that Indian needs a lot more salt than you'd think to get food flavor.
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Jan 25, 2018 20:09
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legendof posted:Personally if I don't feel that way looking at a curry recipe, I double the spices. Casu Marzu posted:Yeah I find that Indian needs a lot more salt than you'd think to get food flavor. Both of these are correct. Also, don't underestimate how much seasoning potatoes soak up.
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Jan 25, 2018 20:33
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Doom Rooster posted:You are both totally right and I am coming around. I only started cooking Indian food a few years ago, and after a lifetime of other cuisines adding 1/4tsp - 1tsp at a time, it's a little jarring to see potent spices measured in fractions of a CUP. whats a good non-squid brand fish sauce?
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Jan 25, 2018 21:02
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Red Boat.
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Jan 25, 2018 21:05
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i buy red boat
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Jan 25, 2018 21:05
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Red boat for uncooked sauces, three crab brand for cooking.
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Jan 25, 2018 21:25
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Get Red Boat, but also read articles about people taste testing fish sauce brands by drinking them straight.
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Jan 25, 2018 21:27
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Do what Casu says, but IMO it doesn't matter what your cheap cooking fish sauce is. My Vietmom uses Squid, Three Crabs and Flying Lion fish sauce interchangably for cooking and they all taste fine. She never bothered having a separate one for uncooked sauces so I bought her Red Boat and she liked it so much she carried it around with her in her purse and sprinkled it on her lunches
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Jan 25, 2018 21:45
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Hard to find the red boat all the time but yes it's good.
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Jan 25, 2018 22:17
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I've seen Tiparos recommended for when Red Boat is pricy or scarce
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Jan 26, 2018 05:49
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Tiparos is no longer allowed for US import due to failing to show they were compliant with FDA safety guidelines. Supposedly there's a knockoff called Mae Noy which is supposed to be good.
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Jan 26, 2018 07:32
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I need to do a fridge cleanout. I have carrots, mushrooms, onions, leeks, zucchini in small amounts; and a sack of potatoes. I already made soup yesterday. Any other relatively simple but good combinations using any or all of those ingredients?
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Jan 26, 2018 22:00
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Get eggs. Make a frittata. Edit: To be more helpful: Chopped onions sliced leeks sliced mushrooms Diced or shredded carrots (shredded will take less time to cook, but will tint your frittata orange) Grated zucchini, squeezed inside paper towel to dry them out a bit Sweat the onions and leeks with some salt, add mushrooms and carrots, cook until the carrots are soft, add 6 eggs beaten with 1/2 cup of milk (or cream or creme fraiche if you're feeling gluttonous/fancy). Stir around for a bit, top evenly with grated zucchini then toss in a 350f oven until there is just a little jiggle left. Slice and eat plain, or with creme fraiche, or hot sauce. If you super want to use the potatoes, they'll be good in there, but you'll want to cook them first. Best method for that is to peel them, boil them whole in salted water until they are tender, let them cool completely, cube them and toss them in at the same time as the eggs. Doom Rooster fucked around with this message at 22:17 on Jan 26, 2018 |
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Jan 26, 2018 22:10
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Shepard's pie, pot pie, fritatta, hash all come to mind
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Jan 26, 2018 22:17
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wormil posted:I need to do a fridge cleanout. I have carrots, mushrooms, onions, leeks, zucchini in small amounts; and a sack of potatoes. I already made soup yesterday. Any other relatively simple but good combinations using any or all of those ingredients? Doom Rooster posted:Get eggs. Make a frittata.
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Jan 26, 2018 22:26
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What makes one fish sauce good or high quality compared to others? I have some random bottle I bought in a small Thai Town market. I've assumed it's legit because I can't read anything on it but the unanimous love for Red Boat makes me curious if I'm missing something.
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Jan 26, 2018 22:47
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Teeter posted:What makes one fish sauce good or high quality compared to others? The people who drank fish sauce over at Our Daily Brine posted posted:Good fish sauce should be fish and salt, nothing more. While it will smell like fish, it should not stink or smell foul. All of the brands we tasted that smelled off, tasted off. The color should be a dark amber. Our top 4 had nearly identical colors, while the lower scoring were often a pale tea color. There are other varying opinions out there, but the Red Boat that I sampled straight was pretty tasty. It's also becoming more available in regular supermarkets.
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Jan 26, 2018 23:10
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Doom Rooster posted:Get eggs. Make a frittata. BrianBoitano posted:Shepard's pie, pot pie, fritatta, hash all come to mind SubG posted:Potage Crécy. Great suggestions. Going with frittata but I want to make that carrot soup soon. I had to look up Potage Crécy.
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Jan 26, 2018 23:36
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Teeter posted:What makes one fish sauce good or high quality compared to others? Matter of personal opinion mostly, but Red Boat is so good and complex that I almost want to sip it out of a shotglass by itself Squid brand is, in a fish sauce taste testing I did years ago, the simplest tasting. Kinda flat in a dipping sauce but works just fine in cooking. wormil posted:I need to do a fridge cleanout. I have carrots, mushrooms, onions, leeks, zucchini in small amounts; and a sack of potatoes. I already made soup yesterday. Any other relatively simple but good combinations using any or all of those ingredients? If all else fails, stir-fy (start with the zucchini and cook the abundant water out of it) Carrot soup is a good way to go through a lot of carrots (and a couple onions) fast, I had a big frozen bag of carrots I forgot to pull out for Xmas party so I ended up destroying it in 3 days as soups
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Jan 26, 2018 23:47
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wormil posted:I need to do a fridge cleanout. I have carrots, mushrooms, onions, leeks, zucchini in small amounts; and a sack of potatoes. I already made soup yesterday. Any other relatively simple but good combinations using any or all of those ingredients? Everything up to the potatoes would be great stir fried and mixed into japchae. Potatoes might even be fine in japchae.
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Jan 27, 2018 01:57
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What red wine should I use when a recipe calls for red wine?
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Jan 27, 2018 05:40
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Whatever red wine you like to drink normally
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Jan 27, 2018 06:46
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The obvious advantage is, you'll already have the bottle open. e: I feel like the key bit is "wine you'd drink normally" i.e. don't use a super expensive one you'd save for an occasion but don't use the cheapest one thinking "oh it's just for cooking" either. My Lovely Horse fucked around with this message at 12:02 on Jan 27, 2018 |
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Jan 27, 2018 11:54
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Always cook with a wine you’d like to drink, is the rule.
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Jan 27, 2018 11:56
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