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KasioDiscoRock posted:My husband accidentally made a huge batch of cookies with steel cut oats instead of oatmeal because he didn’t know the difference. How can I salvage these cookies so I’m not chewing undercooked oats, or do I just have to live with it now that they’re done? Toss em in a food processor and use em as a crumb base for a pie or something
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Feb 25, 2018 23:44
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https://lilluna.com/cafe-rio-shredded-chicken/ I made this shredded chicken recipe and it turned out really tasty. But I feel like it would have been even better if I had marinated the chicken overnight first, before adding it all to the crockpot. So I'm going to do the shredded chicken in the crockpot again. I'm looking for a low-fat, low-carb chicken marinade. Any suggestions?
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Feb 26, 2018 03:22
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Dennis McClaren posted:https://lilluna.com/cafe-rio-shredded-chicken/ Marinades don't do much, especially not when you're braising the meat. Look to punch up the braising liquid. Use chicken or veg stock instead of water, add a couple umami ingredients, toss an chopped up onion or tomato in, something like that. Also, that's uhhh, an interesting recipe. Italian dressing, cumin, and ranch dressing powder? 
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Feb 26, 2018 03:34
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I have very very simple tastes. It's really just one of many weightlifting meals I have to eat throughout the day. The biggest appeal to me was actually just being able to throw all those basic ingredients in that I already had around the house. It's no show-stopper, but it does taste good. I totally forgot I could add stock, instead of the water I used. That's brilliant, and I'm sure will improve the texture of the chicken. Never heard of Umami ingredients before, I'll have to look into those. Thanks.
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Feb 26, 2018 04:23
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you're still using boneless, skinless chicken breasts. no combination of ingredients will unfuck that bad texture you get by cooking them so long they shred like that. swap in thigh meat.
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Feb 26, 2018 05:39
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franco posted:A day late for yer stew (hope it was good!), but for future homely, comfort dumpling action I love this which is pretty low effort and could easily be adapted for beef beef rather than mince/ground. perfect timing tbh, I never got around to cooking it as I ended up gorging myself on hummus and sundried tomatoes, and then made a beef curry as it was quicker. I've had capers sitting in a jar for 6 months, unopened. Have no idea what to do with them. I'm about to head to the shops cause I'm craving a smash burger, so is there some sort of caper relish I can make with them to put on the burger? IIRC, capers taste kinda like pickles, right? I've only ever had capers in tartar sauce, so I don't know if I'm associating the pickle taste with actual pickles, or if that's how capers taste.
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Feb 26, 2018 06:33
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The way I like shredded chicken is first you cook it long and slow, doesn't matter that much. Then you shred all the meat, season it, toss it, maybe add some fat too (melted butter, olive oil, whatever) and just mix everytihng up good, then put it on a big oven pan under the broiler in an oven until it's crispy golden looking.
His Divine Shadow fucked around with this message at 10:06 on Feb 26, 2018 |
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Feb 26, 2018 10:03
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Imo the best thing to do with capers is chicken piccata. It's also the only thing I cook with capers. I use them up very very slowly.
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Feb 26, 2018 10:18
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Regular brain: Tuna fish with celery Big brain: Tuna fish with relish Galaxy brain: Tuna fish with capers and green olives
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Feb 26, 2018 11:06
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legendof posted:Imo the best thing to do with capers is chicken piccata. It's also the only thing I cook with capers. I use them up very very slowly. chicken piccata looks amazing and holy poo poo it seems so simple. what's a good side to have with chicken piccata, I have a feeling mashed potatoes would go fantastic, what about some basmati rice? I'll use this recipe. once I open this jar of capers, do I store them in the fridge? how long will they keep? what did mankind do to deserve smashburgers? they're so quick to make and taste delicious. I had mine with some seared onions, edam cheese, dill pickles (I'd forgotten how much I love pickles) and tomato ketchup. just a bit sad the burgers didn't have a great Maillard reaction, cause I've only got nonstick pans. I don't think I'll make a normal burger ever again, smashburgers are just as nice and much faster to make,. Qubee fucked around with this message at 12:58 on Feb 26, 2018 |
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Feb 26, 2018 11:28
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Quick dumb question, folks. I attempted herbed focaccia last night. First time doing bread of any kind out of a machine. It rose nicely. (Doubled) then I put it on an oiled baking sheet and spread the herbed oil on top. Instructions said to let it sit in the pan for about 30 min to rise more. It did not. Here’s the M Night Shamalan twist I’m actually a ghost. Jk. The twist is i salted the top with Maldon flake salt crumbled, not knowing it inhibits yeast growth. It did not rise much. (Like, at all.) I cooked it and it was delicious, and a little crusty (less cooking next time) and only like half an inch think, unlike the recipe pics. Still soft in the middle, just barely any middle. I want to try again but cannot handle two defeats in two days... do you think sprinkling a generous bit of salt on top really killed the rise?
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Feb 26, 2018 19:48
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Feenix posted:Quick dumb question, folks. I attempted herbed focaccia last night. First time doing bread of any kind out of a machine. Nope, the salt sprinkled on top shouldn't have affected the second rise at all. The salt would only inhibit the yeast if it was mixed into the dough from the outset. My recommendation would be to make sure it's in a warm enough spot wherever you're leaving it to rise, and that your oven temperature is on-point. Get an oven thermometer. Lack of oven spring can usually be attributed to not being hot enough in there.
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Feb 26, 2018 19:51
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The Midniter posted:Nope, the salt sprinkled on top shouldn't have affected the second rise at all. The salt would only inhibit the yeast if it was mixed into the dough from the outset. My recommendation would be to make sure it's in a warm enough spot wherever you're leaving it to rise, and that your oven temperature is on-point. Get an oven thermometer. Lack of oven spring can usually be attributed to not being hot enough in there. Thanks. I’ll try again. I mean, my kitchen was warm enough to have the big rise in the covered bowl. Do you think it’s ok to Saran Wrap it in the pan for that 30 minute rise? I can try to get my kitchen warmer, too. I’ll also check the oven but I cook a lot and it tends to be ok. So we’ll see... 
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Feb 26, 2018 20:20
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If you're set on baking the same recipe, you can always toss a cup of hot water on a tray in the bottom of the oven to force a better oven spring. I've never done it with a focaccia before, but it should help.
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Feb 26, 2018 20:38
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if the dough dried out int eh secondary it'll form a skin and inhibit rising so you will need to cover the secondary. the yeast could have been out of food. you could have underfermented the primary ferment (unlikely with 2x rise) your dough temp could have dropped during the whole process.
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Feb 26, 2018 21:06
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Submarine Sandpaper posted:if the dough dried out int eh secondary it'll form a skin and inhibit rising so you will need to cover the secondary. The dough had oil over it on 2nd rise but all those other points might be valid. Thanks!! [edit] Trying again. First rise is easily doubled. Gonna oil in the baking pan and then saran wrap for like 30 min. Hoping to see *some* rise. Also going to add a cup of warm water to the lowest rack of my oven, assuming... in like, a casserole dish or a couple ramekins or something, is sufficient? Feenix fucked around with this message at 22:34 on Feb 26, 2018 |
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Feb 26, 2018 21:08
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Help I don't know poo poo about meat I want to make beef bourgignon but beef isn't that popular where I am and I'm not sure I can find a good cut for it. Veal seems to be much more popular and I think I'm more likely to find a variety of cuts of it, but I don't know if substituting it is a good idea since it is different in ways that I really don't know about. I googled veal bourgignon and did not find much information suggesting that people do this
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Feb 26, 2018 22:55
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Do not use veal.
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Feb 26, 2018 23:34
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Paperhouse posted:Help I don't know poo poo about meat Don't use veal... try horse, ostrich, venison, etc. Most types of red meat are a possible substitute.
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Feb 26, 2018 23:59
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Ok so I made a second batch of the focaccia, using the same recipe as a control to see if warmer kitchen, covering the quick "pan rise" and some warm water in the oven would help with overall softness, rise, etc... I also cooked it for a few less minutes than yesterday. It's better. It's a bit more risen. But it's not how I recall focaccia. The crust is very hard here. And while I do not dislike it at all, it is not what I am attempting to go for. I recall Focaccia from North beach bakeries that you could probably bend a strip of it and almost make a circle before it broke. Like this: https://slice.seriouseats.com/images/20110622-1582226-Liguria-Top.JPG https://s.hdnux.com/photos/07/16/21/1893465/7/920x920.jpg Mine is thinner, but like, you can kind of rap your knuckles on the crust. Anyone know how to alter my technique to be softer? Or a different recipe? For reference: my recipe, if anyone cares: https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/ (and for what its worth, it looks softer and more what I was going for even in the recipe I am using...) This is how mine turned out, btw... still pretty great for a bread-noob: 
Feenix fucked around with this message at 00:32 on Feb 27, 2018 |
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Feb 27, 2018 00:23
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I make Kenji's focaccia all the time and it's great https://www.seriouseats.com/recipes/2017/04/easy-roasted-garlic-focaccia-no-knead-bread-recipe.html
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Feb 27, 2018 00:51
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Feenix posted:Ok so I made a second batch of the focaccia, using the same recipe as a control to see if warmer kitchen, covering the quick "pan rise" and some warm water in the oven would help with overall softness, rise, etc... That looks underproofed to me. Are you letting it rise til it almost doubles or are you just timing your rises?
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Feb 27, 2018 01:15
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Chemmy posted:Kufta Kofta kefta? I've seen all three spellings, is there a difference? But yeah this is the answer.
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Feb 27, 2018 01:26
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Paperhouse posted:Help I don't know poo poo about meat The reason that veal isn't good here is that it does not have a strong enough depth of flavor to stand up in a bourgignon. Ideally you want tougher cuts from older animals that will add a richness to the dish over the long cook. If I couldn't get good beef for this dish, my next go to would be mutton, which is better in this application anyway.
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Feb 27, 2018 02:22
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Flash Gordon Ramsay posted:That looks underproofed to me. Are you letting it rise til it almost doubles or are you just timing your rises? It goes into the bowl about the size of a softball, and about an hour later (I let it go longer today...) when I moved it to the baking sheet it was the size of a half a basketball. (Like if you cut it on the hemisphere...) Maybe it could proof longer? But most places say double-in-size is sufficient. I’ll check that Kenji recipe.
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Feb 27, 2018 04:28
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My cookie icy tasted perfumy and soapy and I wondered what the hell I did wrong, then I tasted my powdered sugar and found it was the source, then I bought a new bag and it was fine. The weird one was off-brand and the fine one was on-brand. Is this a common thing?
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Feb 27, 2018 06:25
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You got sold baby powder, mannnn!
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Feb 27, 2018 06:41
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Feenix posted:It goes into the bowl about the size of a softball, and about an hour later (I let it go longer today...) when I moved it to the baking sheet it was the size of a half a basketball. (Like if you cut it on the hemisphere...) No, that sounds right for the first rise. What about the second rise after you shape it?
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Feb 27, 2018 16:06
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it looks fine to me tbh. Use bread flour or a bit more water if you want a more open crumb. Your first "like this" pic looks like a lot more dough and the second has the large pockets due to large things mixed in.
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Feb 27, 2018 16:10
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Jeb! Repetition posted:My cookie icy tasted perfumy and soapy and I wondered what the hell I did wrong, then I tasted my powdered sugar and found it was the source, then I bought a new bag and it was fine. The weird one was off-brand and the fine one was on-brand. Is this a common thing? Alternatively, was the open bag stored somewhere with anything perfumed or soapy? It can be kind of absorbent like baking soda. I haven't had any issues with store-brand powdered sugar fwiw.
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Feb 27, 2018 16:14
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i like nice words
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Anne Whateley posted:#1 culprit of soapy tastes to me is silicone utensils. Wait what
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Feb 27, 2018 16:17
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I don't know any of the science and I haven't done double-blind testing, but especially if you put silicone utensils through a dishwasher, it seems to not get all the residue off. It doesn't always bug other people (MY MOM) but it's very obvious to me. Go lick your soft silicone spatulas, turners, etc. -- if you're happy with that, you're fine. If you realize it tastes soapy, the food made with it will be, too.
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Feb 27, 2018 16:53
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Flash Gordon Ramsay posted:No, that sounds right for the first rise. What about the second rise after you shape it? The first attempt did nothing. The second attempt it rose from thin to touching the saran wrap, but following some instructions I read, I spread it out further and let it sit more. It didn't rise much again. Maybe that's what made it thin and I should have just stuck with a not-so-big (like, coverage area-wise) Focaccia.
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Feb 27, 2018 18:02
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Anne Whateley posted:#1 culprit of soapy tastes ime is silicone utensils. Any chance you made the first icing batch with a silicone/rubber spatula and the second batch with something else? No, I washed my hand, poured it directly out of the bag into my hand, and licked it off and it had the same taste so strong that I didn't want to swallow it.
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Feb 27, 2018 23:28
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Deep-fried some pork a little while back and now I have all of this leftover oil that I need to dispose of. Pouring it down the sink seems like a bad idea, and I've used this oil for a few rounds of frying already so I'm not interested in "reclaiming it" or storing it for continued use. What should I do in order to properly get rid of this stuff?
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Feb 28, 2018 04:17
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The best thing is if you're in a city that recycles oil or at least has a facility that takes in household chemicals and motor oil. Otherwise, seal in a sturdy container and toss it in the garbage. Pouring it down the pipes is the dumbest thing you could do.
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Feb 28, 2018 04:33
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Casu Marzu posted:The best thing is if you're in a city that recycles oil or at least has a facility that takes in household chemicals and motor oil. Otherwise, seal in a sturdy container and toss it in the garbage. Pouring it down the pipes is the dumbest thing you could do. For instance, O'Reilly Auto Parts will let you dump old oil.
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Feb 28, 2018 06:37
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Try your best to take it to a recycling centre. Pouring it into a plastic container and binning it makes me sad.
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Feb 28, 2018 06:43
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I just throw all my batteries into the fire.
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Feb 28, 2018 06:45
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Get a few coffee filters and an old Mercedes diesel from the 80's and enjoy your free fuel.
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Feb 28, 2018 09:26
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