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TheCog posted:
I think thats the type of berry that cures the Frozen status condition.
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Jul 26, 2018 00:00
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Kohlrabi tastes more like broccoli stem than radish. It makes great kimchi.
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Jul 26, 2018 01:27
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SubG posted:Yeah, you're just tasting the cheese there. Use water instead of milk and you'll get more of the cheese flavour. If you want something milder, more complex, or whatever you can just use a different cheese (e.g. one that has the flavour you want) or use multiple cheeses. A common modernist mac & cheese approach is Gorgonzola and Fontina, for example, but I doubt anyone except the biggest fromagephile (caseophile?) would dig a pure Fontina mac & cheese. I'm sure that this is good advice, but when I do it, I use the largest holes on my box grater, throw a full half of the cheese into the water/milk/beer, hit it with the stick blender for about 10 seconds, toss the other half of the roughly grated cheese in, give it another 15 seconds with the stick blender, and it's perfect every time. Complete emulsion, no lumps, just a perfectly homogeneous, silky smooth liquid cheese. Note: Using beer in place of some water is awesome, but seriously, only replace like 1/4 of the water with beer. I went full beer the first time I tried it, and you strangely could barely taste cheese. It basically ltasted ike liquid bread.
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Jul 26, 2018 02:06
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Doom Rooster posted:I'm sure that this is good advice, but when I do it, I use the largest holes on my box grater, throw a full half of the cheese into the water/milk/beer, hit it with the stick blender for about 10 seconds, toss the other half of the roughly grated cheese in, give it another 15 seconds with the stick blender, and it's perfect every time. Complete emulsion, no lumps, just a perfectly homogeneous, silky smooth liquid cheese. But yeah once you get the hang of how a citrate sauce works you can definitely cut corners. If I'm just knocking something together to dip chips in, I'll frequently just heat some water and citrate in a ramekin in the microwave, break chunks of cheese off the block by hand into the ramekin, microwave for a few more seconds, mix with a spoon, microave a few more seconds until it's smooth, add some salsa or whatever, done. But grating the cheese super fine and adding it incrementally while stirring is a way better approach to getting familiar with it if you've never done anything with sodium citrate before and you're trying to get a feel for how it behaves.
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Jul 26, 2018 02:33
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TheCog posted:
At the Asian store? Kohlrabi is readily available in Germany and I would never have thought of it as Asian... Edit: Wikipedia tells me the origin is unknown, either mediterranen oder asian. And Germany has 44 kinds of it that are grown here. Mind slightly blown. Hopper fucked around with this message at 06:43 on Jul 26, 2018 |
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Jul 26, 2018 06:37
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Hopper posted:At the Asian store? Kohlrabi is readily available in Germany and I would never have thought of It's become slightly more common in mainstream grocery stores in the US, but it's definitely still considered an ethnic food. Casu Marzu posted:Kohlrabi tastes more like broccoli stem than radish. A perfect description!
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Jul 26, 2018 16:30
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Hopper posted:At the Asian store? Kohlrabi is readily available in Germany and I would never have thought of It's not like Asian groceries limit themselves to only selling "Asian" food. Mine has a variety of produce that wouldn't be considered ethnic by even the whitey-est of whites.
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Jul 26, 2018 22:17
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Doom Rooster posted:This was the tallest one I could find when I went looking a while back. It's been great for me. Thanks! This looks perfect.
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Jul 26, 2018 22:59
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Human Tornada posted:It's not like Asian groceries limit themselves to only selling "Asian" food. Mine has a variety of produce that wouldn't be considered ethnic by even the whitey-est of whites. That's very different from our Asian stores here then. I have bought at several across Munich and they almost exclusively sell Chinese/Japanese/Thai/Indian produce/ingredients. Several larger ones have all those regions represented. But a Kohlrabi? Never seen one. That may be because average white German home cooking isn't as "diverse" and these stores specialise on hard to get goods for the communities from those regions and leave out things you find in any supermarket.
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Jul 27, 2018 08:02
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Hopper posted:That's very different from our Asian stores here then. I have bought at several across Munich and they almost exclusively sell Chinese/Japanese/Thai/Indian produce/ingredients. Several larger ones have all those regions represented. It's a German vegetable.
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Jul 27, 2018 08:03
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Asian stores here have an aisle of American products.
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Jul 27, 2018 08:12
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Mr. Wiggles posted:It's a German vegetable. It’s name is even that most wonderful of things, the Germanic portmanteau. Need a new name for a vegetable? gently caress it, just call it cabbage turnip!
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Jul 27, 2018 11:45
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Mr. Wiggles posted:It's a German vegetable. I was more talking about non-Asian Stuff at Asian stores. Highly unusual here.
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Jul 27, 2018 23:25
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Hopper posted:I was more talking about non-Asian Stuff at Asian stores. Highly unusual here. I guess it makes sense. Y'all haven't really been fans of mixing white with non white in the past too. 
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Jul 28, 2018 02:47
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Is ceramic nonstick really better than teflon? Doesn't scratch off as easily or kill birds?
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Jul 29, 2018 04:06
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Jeb! Repetition posted:Is ceramic nonstick really better than teflon? Doesn't scratch off as easily or kill birds? From what I have been told by people who have used it it's terrible, it does not last nearly as long as teflon does and it's only a little more non-stick.
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Jul 29, 2018 05:04
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Also, if you're trying to murder birds by heating teflon you're going to have to find old cookware, as the production process was changed in the early 2000s and getting the modern stuff to outgas enough to make a budgie cough isn't really with the capabilities of a residential stove. No guarantees with the old stuff, either---there are some vaguely plausible arguments to be made here, but they mostly involve heating the teflon to around the autoignition temperature of most cooking oils, and in that case the combustion products from whatever's in the pan are likely to kill your pet bird before the overheated PTFE can.
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Jul 29, 2018 05:33
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Jeb! Repetition posted:Is ceramic nonstick really better than teflon? Doesn't scratch off as easily or kill birds? It's awful, that's why (almost) no one sells it anymore, at least around here you can't buy it anywhere. I had one and it really was only non-stick the first time and got worse with every use, after a month or two I gave it to goodwill. I only ever used it on medium heat and hand washed it. The new
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Jul 29, 2018 06:34
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Ceramic is finnicky. You can't preheat it empty more than 2 minutes, can't let it get too hot, and when you take good care of it, it still starts sticking after 3 months. Luckily, i bought an inexpensive one to test...
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Jul 29, 2018 07:45
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What about hard anodized?
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Jul 29, 2018 16:03
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Does anyone else hate the new poo poo they're coating avocados with? A faintly-blue translucent waxy coating that is supposedly edible and supposedly keeps avocados ripe for twice as long. IMO all it has really done is make all the avocados appear ripe for twice as long. The outside flesh rots while the inside flesh stays underripe forever. It's avocado roulette. Every once in a while I get one that is OK but at three bux a pop or whatever, gently caress that. Anybody got any tips on gauging neo-cado ripeness? E: also, I ordered a cobb salad at a national chain bar and grill the other day and the avocado slices were a sweaty, waxy-looking olive-drab, like they had come out of a can or something. What industrial food preservation miracle is behind this? fart store fucked around with this message at 17:24 on Jul 29, 2018 |
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Jul 29, 2018 17:19
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If I made a hot sauce and blended hot peppers and stuff in it for a long time in my Vitamix and there is a bit of graininess (seeds or skins who knows) and I ran it through one of those handheld flour sifters and it’s still kinda there, what’s a good option? Am I going to drastically change the texture of my hot sauce with cheese cloth? I don’t mind removing a little of the thickness but is cheese cloth gonna make it Tabasco consistency?
Feenix fucked around with this message at 19:19 on Jul 29, 2018 |
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Jul 29, 2018 19:16
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Feenix posted:If I made a hot sauce and blended hot peppers and stuff in it for a long time in my Vitamix and there is a bit of graininess (seeds or skins who knows) and I ran it through one of those handheld flour sifters and it’s still kinda there, what’s a good option? Am I going to drastically change the texture of my hot sauce with cheese cloth? I don’t mind removing a little of the thickness but is cheese cloth gonna make it Tabasco consistency? Can you clarify just a bit? Are you looking for Tabasco consistency (i.e., pure liquid that you drip from a bottle), or a thicker-than-Tabasco sauce but a smoother texture? Do you cook your peppers down, or is it raw?
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Jul 29, 2018 22:05
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JacquelineDempsey posted:Can you clarify just a bit? Are you looking for Tabasco consistency (i.e., pure liquid that you drip from a bottle), or a thicker-than-Tabasco sauce but a smoother texture? I was ambivalent about the ending texture but the starting texture was decent thickness and I wondered if cheesecloth squeezing would make it water-consistency. I tried the cheesecloth and it didn’t want to go through without lots of squeezing to the point that I had to squeeze hard enough that some of the graininess came through anyway. I roasted the peppers in halves for 30 min @ 350. I left the skins on but the graininess is either that or the seed particulate. Anyway, I got it a lot better but there’s still a touch of particulate in it. No bigs.
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Jul 30, 2018 00:37
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I'd bet money the graininess is mainly skins. What kinda peppers did you use? Poblano, anaheim, bells, the big fat jalapenos, New Mexico/hatch? All of those, and some dried peppers like guajillo have crazy thick skin that never blends smooth.
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Jul 30, 2018 01:59
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They had them labeled as Red Hot Chili Peppers, they literally looked like red jalapeńos. You’re probably right.
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Jul 30, 2018 02:36
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I'm pressure cooking a whole chicken for 25 minutes, what temperature oven should I whop it into once I'm done to crisp the skin up? Last time I had pressure cooked chicken, it was delicious but too "soggy", I prefer when the skin is crispy.
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Jul 30, 2018 22:50
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Is this get me high?  Serious question: sassafras leaf or bark for homemade root beer? I'm buying sarsparilla root too. E: Serious Eats says root bark + Birch too. Coulda guessed that I suppose. BrianBoitano fucked around with this message at 23:58 on Jul 30, 2018 |
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Jul 30, 2018 23:22
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Qubee posted:I'm pressure cooking a whole chicken for 25 minutes, what temperature oven should I whop it into once I'm done to crisp the skin up? Last time I had pressure cooked chicken, it was delicious but too "soggy", I prefer when the skin is crispy. I'm not sure that's even possible.
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Jul 30, 2018 23:40
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BrianBoitano posted:Serious question: sassafras leaf or bark for homemade root beer? I'm buying sarsparilla root too. But get some sassafras leaf too and make homemade filé powder.
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Jul 31, 2018 00:03
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BrianBoitano posted:Is this get me high? Ah, I can answer this one. I mean you already know the answer but hear my story of woe. Many years ago I had a friend send me a bottle of genuine German absinthe. I drank about half the bottle in one sitting (70% strength) and got nothing except horrifically, stupidly, blindingly drunk. My alcohol tolerance was crazy high at the time so I can say with some confidence that the wormwood in absinthe isn't sufficient to get you high. A few years later I bought a wormwood seedling at a garden center. After growing it up to a respectable height I harvested a bunch of leaves and stem and ground it down to a fine paste and ate a heaped tablespoon of the bitter, bitter mess. Still no hallucinations. A few days later I did some research and found that in sufficient quantities wormwood might cause liver damage. I also found there's no evidence you can get high from it. So tl,dr: no it won't get you high. Yes it might gently caress up your liver. I'm stupid. That's my story, thanks for reading.
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Jul 31, 2018 00:50
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I've been trying to make roux in the oven here lately, and all recipes that I've followed have said to use equal parts oil and flour, cook, and stir often. However, this has been making my roux (and thus, gumbo), very oily, and is only coming out to a peanut butter color instead of a chocolate like I get on the stovetop. Putting it on the stovetop to cook it longer darkens it aleast, but sort of defeats the purpose as I don't really want to baby my roux when I could be doing anything else. Has anyone had any experience with cooking roux in the oven? How much flour to oil are you using?
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Jul 31, 2018 01:42
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Qubee posted:I'm pressure cooking a whole chicken for 25 minutes, what temperature oven should I whop it into once I'm done to crisp the skin up? Last time I had pressure cooked chicken, it was delicious but too "soggy", I prefer when the skin is crispy. spankmeister posted:I'm not sure that's even possible. This. It takes work to get good crispy skin even roasting a chicken from raw. No way are you going to be able to crisp the skin of a pressure cooked chicken to a noticeable degree without drastically overcooking the bird. If you are willing to go to the trouble, you could peel the skin off, and fry it up in some oil, toss it with some salt and spices, then serve it over the naked chicken.
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Jul 31, 2018 03:37
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TalonDemonKing posted:I've been trying to make roux in the oven here lately, and all recipes that I've followed have said to use equal parts oil and flour, cook, and stir often. I always use about 25% more flour than oil anyway, even on the stove. Try that. Alternatively, be the first person on the forum to dry the ATK dry toasted flour method and report back. I will be the next time I make gumbo, but given the wife and I just started a diet, it may be a while... https://www.youtube.com/watch?v=inHVUFKSdy4
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Jul 31, 2018 03:40
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Qubee posted:I'm pressure cooking a whole chicken for 25 minutes, what temperature oven should I whop it into once I'm done to crisp the skin up? Last time I had pressure cooked chicken, it was delicious but too "soggy", I prefer when the skin is crispy. What everyone else said. If you really want to try, break it into pieces to lie flat, pat it dry then put it under the broiler.
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Jul 31, 2018 05:02
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Sous vide thread loves heat guns for searing steak without overcooking a thick band of meat. Could work for skin, but I'm sure there are some time-dependent aspects that you'll never achieve the quick way. Just be careful since heat guns can easily be more intense than a broiler.
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Jul 31, 2018 11:21
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SubG posted:Root bark. My wife is going to NOLA for a week, I think we'll be set  Outrail posted:Ah, I can answer this one. I mean you already know the answer but hear my story of woe. True heroes sacrifice their health for the advancement of human knowledge. Thank you 
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Jul 31, 2018 11:25
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TalonDemonKing posted:I've been trying to make roux in the oven here lately, and all recipes that I've followed have said to use equal parts oil and flour, cook, and stir often.
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Jul 31, 2018 12:11
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Submarine Sandpaper posted:What container temp and time? I can get it dark but takes like 2 hours, stir ever 15 and I use enameled cast iron. The fat will separate a bit during the process (oily?) But I think that's the nature of not stirring constantly. Dutch oven, ceramic I think? Uncovered 350 for 2 to 2 1/2 hours, taking it out to stir every 20-30 minutes. Ends up a peanut butter color.
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Jul 31, 2018 18:30
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| # ? May 11, 2024 07:43 |
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You can up that to 400 easy.
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Jul 31, 2018 19:06
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