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Two buck Chuck.
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Jan 27, 2018 15:53
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I once made risotto with red wine (merlot?) because it was all I had in the house and I wasn't going out. It was purple, but tasty. I like bold hearty wines for things like stew, and brighter wines for things like sauces, but really anything you'd drink is going to work out OK probably.
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Jan 27, 2018 17:35
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Last night i acquired some filet mignon randomly. It's not a cut i ever really eat, nor a cut i want to gently caress up. I'm seeing some good looking recipes for pan seared and oven finished, and some sous vide recipes, but if anyone has a favorite, I'd like to take a look at them.
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Jan 27, 2018 18:24
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I don't drink wine
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Jan 27, 2018 18:43
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neogeo0823 posted:Last night i acquired some filet mignon randomly. It's not a cut i ever really eat, nor a cut i want to gently caress up. I'm seeing some good looking recipes for pan seared and oven finished, and some sous vide recipes, but if anyone has a favorite, I'd like to take a look at them. I've taken to SV them if you have that option it's a good way to not gently caress them up. I used to make them without SV. Anywho, my dad used to manage a steak house and this is how I make em. Deep metal/glass pan. LOTS of garlic salt top and bottom. depending on the size of the pan and cuts ( 9x13) 2 sticks of butter cut up and placed around the pan. Bake @400 for 5min to melt butter. Broil top shelf and flip based on desired donenes. 5 min each side usually gets you med rare for 8oz cuts. If you are SV'ing them just throw it all in a bag. Add everything from the bag to your dish then broil them just to get the crust.
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Jan 27, 2018 18:53
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Jeb! Repetition posted:I don't drink wine Get an ok box
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Jan 27, 2018 19:17
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sterster posted:I've taken to SV them if you have that option it's a good way to not gently caress them up. I used to make them without SV. Anywho, my dad used to manage a steak house and this is how I make em. Sweet, this sounds like it should be fine. My lovely apartment doesn't have a vent hood, nor easy ventilation in the kitchen area, so smoke from searing is always a concern for me. Typically, I use a torch for SV, but I've never finished in the broiler, and this seems like a good chance to try. If I go this route, should I SV to the normal temperature, or go slightly lower?
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Jan 27, 2018 21:54
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Submarine Sandpaper posted:Get an ok box
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Jan 27, 2018 22:26
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I dont remember the brand offhand but the black tetra pack wine is pretty okay for the price. I also really like Trader Joe's box wine for cooking.
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Jan 27, 2018 22:49
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In the supermarkets here you can buy 250ml mini bottles of red wine for a pittance. I usually grab merlot because it’s cheap, but not the cheapest 
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Jan 27, 2018 22:54
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neogeo0823 posted:Sweet, this sounds like it should be fine. My lovely apartment doesn't have a vent hood, nor easy ventilation in the kitchen area, so smoke from searing is always a concern for me. Typically, I use a torch for SV, but I've never finished in the broiler, and this seems like a good chance to try. If I go this route, should I SV to the normal temperature, or go slightly lower? You can do 1-2 hours sv @131 for Med rare centers then broil to your liking for the outside. Like I said I heavily season with garlic salt all over then stick(s) of butter all in the bag. Then into broil pan top rack with all the liquid from bag. Broil, flip, broil. Then server and I usually spoon the sauce in the pan over steak with mash & broccoli. Optionally you can re-season when going into broil pan. Doing them SV it's going to be hard to gently caress em up. The cut isn't really meaty in taste so it's going to be more garlic & butter flavored then normal steaks.
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Jan 27, 2018 23:19
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So I am recreating a really good but basic spicy black bean soup I love. When I get it at this little hole in the wall it is basically very smooth, the beans aren't whole, its almost pureed but with a bit of texture still. I love it like that and I found a recipe that should give me almost the same taste, but it recommends soaking the beans overnight, and then cooking them, and the end product should have the beans relatively whole. Should I blend the beans after soaking overnight? Or can I blend the whole thing at the end of hte cook to give it that smoother texture?
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Jan 27, 2018 23:48
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sterster posted:You can do 1-2 hours sv @131 for Med rare centers then broil to your liking for the outside. Like I said I heavily season with garlic salt all over then stick(s) of butter all in the bag. Then into broil pan top rack with all the liquid from bag. Broil, flip, broil. Then server and I usually spoon the sauce in the pan over steak with mash & broccoli. Optionally you can re-season when going into broil pan. Doing them SV it's going to be hard to gently caress em up. The cut isn't really meaty in taste so it's going to be more garlic & butter flavored then normal steaks. Awesome, thanks. They're in the bath now, so I'll try to do a trip report after dinner.
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Jan 27, 2018 23:55
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Knifegrab posted:So I am recreating a really good but basic spicy black bean soup I love. When I get it at this little hole in the wall it is basically very smooth, the beans aren't whole, its almost pureed but with a bit of texture still. Perhaps a potato masher would give you the texture you want?
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Jan 27, 2018 23:59
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2 questions: 1: If I were to make an egg burrito and keep it in the fridge for the next day would the eggs taste absolutely terrible? 2: I have some cans of tomato sauce and was going to use it in a meat sauce. If I added it while simmering the meat and sauce together would the mushrooms come out cooked or am I better off sauteing them separately?
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Jan 28, 2018 00:44
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Knifegrab posted:So I am recreating a really good but basic spicy black bean soup I love. When I get it at this little hole in the wall it is basically very smooth, the beans aren't whole, its almost pureed but with a bit of texture still. A lot of recipes that have smoother results call for blending a portion of the beans and keeping some for texture. So if it's pretty thick and smooth with flecks of bean, plus some bursted/mashed you can go for that. Then using a potato masher on the remainder as suggested earlier. But usually beans are blended post-cooking (except for falafel). Also, in principle you can cook them without soaking since black beans only take slightly longer when unsoaked. Pick through and wash, then cook (covered) for a little longer. You're supposed to get more flavor out of them that way.
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Jan 28, 2018 01:21
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I've stopped soaking beans entirely, fight me.
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Jan 28, 2018 01:26
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Since you guys brought up beans, I am trying to embrace the austerity of split pea soup, but the two times I have made it, my split peas don't soften to my liking. Do any other cheapskates who buy store brand split peas have any tricks they'd like to share with me? Should I be cooking them longer or soaking them the night before even though they're not supposed to need it? Does it just serve me right for trying to save a dollar by not buying Goya brand dried legumes or something?
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Jan 28, 2018 02:08
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DasNeonLicht posted:Since you guys brought up beans, I am trying to embrace the austerity of split pea soup, but the two times I have made it, my split peas don't soften to my liking. Do any other cheapskates who buy store brand split peas have any tricks they'd like to share with me? Should I be cooking them longer or soaking them the night before even though they're not supposed to need it? Does it just serve me right for trying to save a dollar by not buying Goya brand dried legumes or something? Cook longer and/or use more liquid. Salt earlier/later? Very specific, right.
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Jan 28, 2018 02:18
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So, trip report: the whole dinner was the filets, done Sous Vide and finished in the broiler, with from-scratch loaded mashed potatoes, charred corn and caramelized mushrooms and onions. Overall, for me, the steak, sadly, turned out way overdone. I attribute this to my broiler being utter poo poo, and me leaving the steaks in there for 4 minutes a side to get a crust on each side. If the broiler was able to get hotter, I could've likely left in for less time and still had them come out nice. Or, if I had known this would happen ahead of time, I could've SV'd the steaks cooler to compensate. Flavor-wise it was really good, just, the outside and edges were basically over done and chewy, and only the middle had any tint of red to it. My wife, on the other hand, absolutely loved it, because she doesn't like the concept of "red meat", I guess. It's one of her worst qualities, I assure you. Anyway, thankfully, I acquired 4 total steaks, so I'll be trying again tomorrow.
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Jan 28, 2018 02:21
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neogeo0823 posted:So, trip report: Dang sorry they didn't turn out just right. At least it sounds like the flavor came though. Did you broil them on the top rack? Eh, I tried to help, sorry.
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Jan 28, 2018 02:27
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Fishsauce chat: you can get redboat on Amazon by the gallon if thats your thing
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Jan 28, 2018 02:28
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More pot roast questions: celery or no? Should I use yellow onions or white?
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Jan 28, 2018 02:40
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moller posted:I've stopped soaking beans entirely, fight me. Yeah some I don't (mayacoba/black beans seem to work ok), but I soak chickpeas. Their cooking time is usually longer. An overnight soak and ~8 1/2 minutes in my trusty presto gives perfectly plump, tender, unbroken chickpeas. I've been experimenting with soaking lentils of all things, I usually can't get a good texture out of them but soaking seems to help. I may just not be getting good ones (more on the green side than brown) however.
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Jan 28, 2018 02:46
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sterster posted:Dang sorry they didn't turn out just right. At least it sounds like the flavor came though. Did you broil them on the top rack? Eh, I tried to help, sorry. Nah, dude, I appreciate the advice. you can't ever get better if you don't try new things. My oven's a really crappy low end model that's got the broiler in the bottom compartment. I had the steaks as close to the element as I could get, but it just wasn't enough to sear them without cooking them more. And like I said, I've got another pair of steaks, so I'll give it another go tomorrow and tweak things to the way my equipment works.
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Jan 28, 2018 02:49
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Jeb! Repetition posted:More pot roast questions: celery or no? Should I use yellow onions or white? If you want to, sure. Whatever you have. Leal posted:2 questions: Have you ever had McDs breakfast burrito? Cuz if you think those are palatable, so will this. I make scrambled egg burritos all the time and the eggs are always a touch dryer the next day, but still fine. You're always better off browning things separately to build flavor.
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Jan 28, 2018 03:03
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neogeo0823 posted:Nah, dude, I appreciate the advice. you can't ever get better if you don't try new things. My oven's a really crappy low end model that's got the broiler in the bottom compartment. I had the steaks as close to the element as I could get, but it just wasn't enough to sear them without cooking them more. And like I said, I've got another pair of steaks, so I'll give it another go tomorrow and tweak things to the way my equipment works. Wow, I was going to guess you had an electric oven and tell you to leave the door open, but a drawer sounds like a gas oven and in my experience those broilers work amazingly well. So I'm baffled why they took so long to brown. Jeb! Repetition posted:More pot roast questions: celery or no? Should I use yellow onions or white? Either onion is good in a pot roast, might as well use your oldest and least pleasantly-shaped ones since they'll be cooking down to nothing.
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Jan 28, 2018 03:04
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neogeo0823 posted:So, trip report: the whole dinner was the filets, done Sous Vide and finished in the broiler, with from-scratch loaded mashed potatoes, charred corn and caramelized mushrooms and onions. Overall, for me, the steak, sadly, turned out way overdone. I attribute this to my broiler being utter poo poo, and me leaving the steaks in there for 4 minutes a side to get a crust on each side. If the broiler was able to get hotter, I could've likely left in for less time and still had them come out nice. Or, if I had known this would happen ahead of time, I could've SV'd the steaks cooler to compensate. Flavor-wise it was really good, just, the outside and edges were basically over done and chewy, and only the middle had any tint of red to it. My wife, on the other hand, absolutely loved it, because she doesn't like the concept of "red meat", I guess. It's one of her worst qualities, I assure you. Anyway, thankfully, I acquired 4 total steaks, so I'll be trying again tomorrow. When I cook tenderloin from raw, I'm cooking them under 4 minutes per side total, start to finish. Any steak you SV should be finished in a roaring hot pan and like a minute a side, max.
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Jan 28, 2018 03:04
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neogeo0823 posted:Nah, dude, I appreciate the advice. Didn't know you didn't have an element on the top of the oven. I put mine like 1inch from the top element after its already heated up. But as mentioned a roaring hot cast iron works too.
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Jan 28, 2018 04:03
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I would also suggest a screaming hot cast iron with a couple teaspoons of grapeseed oil or similar.
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Jan 28, 2018 04:16
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Eeyo posted:A lot of recipes that have smoother results call for blending a portion of the beans and keeping some for texture. So if it's pretty thick and smooth with flecks of bean, plus some bursted/mashed you can go for that. Then using a potato masher on the remainder as suggested earlier. I can cook without soaking even if it's in a crock pot?
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Jan 28, 2018 04:57
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Knifegrab posted:I can cook without soaking even if it's in a crock pot? I'd think it would work, but I don't know how much extra time you'd need. Soaking is just getting the beans to absorb water. So if you put them in the crock pot without soaking they'll absorb that much at some point during the cooking, and then it would be like starting with soaked beans. Another way of soaking is the 'quick soak' where you boil them and steep in hot water for half an hour, so I don't think soaking does anything special other than get water into the beans. There's not a huge difference in soaked/unsoaked. The color is a little less intense and I think the flavor is a little less, but those are pretty small differences, so there's nothing wrong with soaking them to follow the recipe.
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Jan 28, 2018 06:54
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Leal posted:1: If I were to make an egg burrito and keep it in the fridge for the next day would the eggs taste absolutely terrible?
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Jan 28, 2018 07:37
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You can keep cooked eggs for a long time in the fridge.
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Jan 28, 2018 12:00
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Looking for some options for a super bowl party. People love the gently caress out of Tyler Florence’s teriyaki chicken wings, so that’s a given, but I want to bring something in addition to the wings. If I were hosting, I’d make a nacho dip involving Velveeta, green peppers and ground beef in a crock pot, but I’m traveling (about 35 minutes), so I’m looking for something I can either make ahead or can make there. Sure, I could fall back on a cheese / meat tray from Publix, but that’s a last resort. Ideas? As an aside, I have frozen Ghost Peppers and Carolina Reapers  No specific dietary restrictions. Thanks in advance.
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Jan 29, 2018 05:31
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Make pimento cheese, and add some ghosts/reapers. Make the day before to give the peppers a chance to really spread their heat. You can bring crackers with it, or you can go big and make a bunch of grilled cheese sandwiches with it and cut them into 2-bite-sized pieces. If you go that route, use a pretty sturdy bread, so that it still has some chew/crunch to it after the trip. Even at room temp, will be delicious.
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Jan 29, 2018 05:47
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Food Wishes just did a Philly cheese steak dip that looks delicious. Make it ahead and warm up when you get there. Maybe a no-go for new England fans.
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Jan 29, 2018 05:48
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I'm sure this has come up constantly in this forum, but I think I've been lurking all the relevant threads for long enough and haven't seen it, so: As someone who's cooking for one, I often end up making recipes that call for, say, a couple stalks' worth of celery. My grocery store has the following options: (1) a whole head of celery, (2) a bag of celery stalks, and (3) cut celery sticks. These all cost roughly the same, but the leftovers from (1) and (2) will definitely go bad in my refrigerator before I use them all up, and I feel kinda stupid buying (3). I get the impression that freezing celery will make it mushy when it defrosts, which is sometimes not ideal. What do?
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Jan 29, 2018 06:57
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Incoherence posted:I'm sure this has come up constantly in this forum, but I think I've been lurking all the relevant threads for long enough and haven't seen it, so: You buy the amount suitable for your usage. Also celery stalks can make a good snack with some peanut butter, hummus or cream cheese.
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Jan 29, 2018 07:05
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As a fellow celery cooker-with but not eater, I haven't really found an answer yet. I don't want my veggie stock to be 90% celery, but I also don't want to waste food. Go throw it at birds, I guess?
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Jan 29, 2018 07:09
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