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Is it true that shrimp brains in dead shrimp will cause the flesh to soften and lose its spring? I feel like I read that somewhere and that was why you had to shell and cook shrimp asap after buying, but at the same time I also feel like it could be pseudoscience.
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Sep 12, 2018 20:36
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AnonSpore posted:Is it true that shrimp brains in dead shrimp will cause the flesh to soften and lose its spring? I feel like I read that somewhere and that was why you had to shell and cook shrimp asap after buying, but at the same time I also feel like it could be pseudoscience. You're supposed to eat the brains, and gain the shrimp's wisdom.
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Sep 12, 2018 20:40
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I imagine it's like other shellfish where if it's a slow painful death the meat is effected. cutting off the brain seems like a fast painless death.
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Sep 12, 2018 20:45
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Flash Gordon Ramsay posted:You're supposed to eat the brains, and gain the shrimp's wisdom. Not an empty quote
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Sep 12, 2018 20:45
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Flash Gordon Ramsay posted:You're supposed to eat the brains, and gain the shrimp's wisdom. Is this how my friend miraculously learnt how to swim like an olympian? He used to drop like a rock whenever he got into water, but after a shrimp BBQ, he was incredible at swimming.
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Sep 12, 2018 20:49
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AnonSpore posted:Is it true that shrimp brains in dead shrimp will cause the flesh to soften and lose its spring? I feel like I read that somewhere and that was why you had to shell and cook shrimp asap after buying, but at the same time I also feel like it could be pseudoscience. It's true. More of a problem with sous vide than other methods. quote:In some rare cases cooking for longer than half an hour or so may result in shrimp that come out soft. I mean really soft. It has to do with enzymes called proteases that occur naturally within the shrimp, mostly concentrated near their heads. These enzymes are like little wrecking balls that target proteins. In live shrimp, those enzymes are kept in check and controlled. But once the shrimp dies, they can run rampant, completely breaking down the shrimp's structure.
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Sep 12, 2018 22:03
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Does anyone have a good recipe for a chocolate fudge cake? Most likely it'll end up being eaten warm so would making a chocolate cake and chocolate fudge sauce be the better option?
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Sep 12, 2018 22:50
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I like oysters. I've never shucked an oyster before. What tools do I need to learn how to shuck an oyster?
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Sep 12, 2018 22:59
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obi_ant posted:I like oysters. I've never shucked an oyster before. What tools do I need to learn how to shuck an oyster? Chainmail gloves. Seriously, oysters are hard to open, it will take a little practice.
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Sep 12, 2018 23:03
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AnonSpore posted:Is it true that shrimp brains in dead shrimp will cause the flesh to soften and lose its spring? I feel like I read that somewhere and that was why you had to shell and cook shrimp asap after buying, but at the same time I also feel like it could be pseudoscience. Kind of cool to know it’s a real thing though. I’d never thought to sous vide shrimps, but I bet it would be good obi_ant posted:I like oysters. I've never shucked an oyster before. What tools do I need to learn how to shuck an oyster?
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Sep 13, 2018 01:16
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Cor Geal posted:Does anyone have a good recipe for a chocolate fudge cake? Most likely it'll end up being eaten warm so would making a chocolate cake and chocolate fudge sauce be the better option? This is my favorite chocolate cake by a mile. I ended up using is for my groom's cake. Just punch a couple of holes in the top and poor some chocolate sauce in for ultimate fudginess. https://www.youtube.com/watch?v=xwKGZS3EE7Q&t=246s
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Sep 13, 2018 01:33
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Flash Gordon Ramsay posted:You're supposed to eat the brains, and gain the shrimp's wisdom. I love shrimp brains which is why I usually try and buy head on shrimp, and that's what led to me asking the question. Thanks for the info, everyone.
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Sep 13, 2018 18:51
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Kaiser Schnitzel posted:You need an oyster knife, which is different from a clam knife. Get a cheap one from a kitchen supply store, the blade should be pretty thick and kind of like a sharpened oval in cross section. You open them from the small end where the shell hinges. Chain mail gloves aren’t a bad idea either. Make mignonette, yum yum I haven't used their oyster knife, but Opinel's regular folding knives are good as hell so consider this maybe? https://www.amazon.com/Opinel-Stainless-Folding-Shellfish-Shucking/dp/B009OIRQP6/
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Sep 13, 2018 19:04
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Flash Gordon Ramsay posted:You're supposed to eat the brains, and gain the shrimp's wisdom. You actually do gain their wisdom, too. It’s just that it’s so minuscule that you don’t really feel any different.
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Sep 14, 2018 02:05
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Recipes for chili powder? I need to use up 3 pounds of ground beef and a pound of pinto beans. I'm thinking of making a simple chili. (Pause while everybody from Texas bursts a blood vessel over the terms "ground beef" and "beans" used to describe chili. I know it won't be "real" chili, and I DGAF.) I usually go to Penzey's Chili 3000, which is better than anything I've ever made myself. But I'm out of Chili 3000, and my new order won't arrive in time. I can improvise a mix of cumin, aleppo pepper, chipotle, oregano, bay leaf, lime zest, and whatever else I have in my spice cabinet. Or I can ask folks here for their recommendations. What spices do you put in your chili? Bagheera fucked around with this message at 22:38 on Sep 14, 2018 |
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Sep 14, 2018 22:26
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Bagheera posted:Recipes for chili powder? I need to use up 3 pounds of ground beef and a pound of pinto beans. I'm thinking of making a simple chili. Nah gently caress them, they didn't invent chili and don't own it. Real chili has beef and beans. Chili powder wise, get some dried Chipotle, ancho, and jalapeño peppers, toast them in a dry pan with some cumin seed, achiote, and black peppercorns. Put them into a spice mill/food processor until dust, then combine with garlic powder, onion powder, and coarse salt. Maybe a little cinnamon if you're feeling fancy.
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Sep 14, 2018 22:48
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when you guys say chili are you referring to chili con carne?
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Sep 14, 2018 23:01
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Qubee posted:when you guys say chili are you referring to chili con carne? Yeah. In the US, "chile con carne" is usually shortened to just "chili." Bagheera fucked around with this message at 23:55 on Sep 14, 2018 |
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Sep 14, 2018 23:05
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Cinnamon in chilli (in moderation) is really good imo.
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Sep 14, 2018 23:07
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spankmeister posted:Cinnamon in chilli (in moderation) is really good imo. I guess if you're in Cincinnati.
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Sep 14, 2018 23:22
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Mr. Wiggles posted:I guess if you're in Cincinnati. Cinnamon is real good in tomato and beef based sauces. I don't care about your chilli tribalism.
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Sep 14, 2018 23:26
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spankmeister posted:Cinnamon is real good in tomato and beef based sauces. I don't care about your chilli tribalism. I agree. Dodging the debate over what Skyline makes, a dash of cinnamon in traditional beef chili is really good (and authentically Mexican, if not Texan).
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Sep 14, 2018 23:55
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Annath posted:Nah gently caress them, they didn't invent chili and don't own it. Real chili has beef and beans. Bagheera posted:Recipes for chili powder? I need to use up 3 pounds of ground beef and a pound of pinto beans. I'm thinking of making a simple chili. Black Pepper aleppo dried ground chinese 5 color, dried ground hot portugal dried ground garlic powder onion powder 2 limes zested cumin cinnamon dark brown sugar
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Sep 15, 2018 00:03
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Trip report: I bought an instant pot and made my first meal with it, chicken curry. It's delicious. Thanks goons. I also remembered that I don't have tupperware but I made 2 lbs of chicken thighs into curry so this is a conundrum... Agent355 fucked around with this message at 02:17 on Sep 15, 2018 |
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Sep 15, 2018 02:03
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Agent355 posted:Trip report: I bought an instant pot and made my first meal with it, chicken curry. It's delicious. Thanks goons. Don't leave it sitting on top of the washing machine for a week My recommendation is just throw it in bowls with some aluminum foil or saran wrap, better than nothing.
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Sep 15, 2018 02:28
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No aluminum foil/plastic wrap either, but I did get it into 6 different paper bowls and now it's using up about 70% of my fridge space! Everything else is very precariously stacked up into whatever space is leftover. It'll be fiiiiiine. I'll go buy some tupperware and plastic wrap next time I go shopping, I'll probably only make 1 meal a week or I'll break my budget but it'll be large enough to spread out over a few days at least.
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Sep 15, 2018 02:31
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Agent355 posted:I also remembered that I don't have tupperware but I made 2 lbs of chicken thighs into curry so this is a conundrum... Invite the neighbors.
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Sep 15, 2018 02:31
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Agent355 posted:No aluminum foil/plastic wrap either, but I did get it into 6 different paper bowls and now it's using up about 70% of my fridge space! Everything else is very precariously stacked up into whatever space is leftover. It'll be fiiiiiine. I'll go buy some tupperware and plastic wrap next time I go shopping, I'll probably only make 1 meal a week or I'll break my budget but it'll be large enough to spread out over a few days at least. I just bought a lid for the inner pot for my mom for like ten bucks on amazon. You can store your poo poo in there in the fridge.
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Sep 15, 2018 02:52
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Oh man that will be perfect when I have a real apartment, won't fit in the mini fridge though. I'm definitely keeping that in mind though.
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Sep 15, 2018 03:04
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the instant pot has a keep warm function, keep it warm until tomorrow when you can go and buy tupperware.
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Sep 15, 2018 11:54
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Ladle it into ziplocks, squeeze out the air using the water displacement method, and freeze them stacked on top of each other laying flat
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Sep 16, 2018 01:33
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Any suggestions to cook a rack of pork ribs in the oven? I don’t have a grill so the oven is my only choice.
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Sep 16, 2018 02:43
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I make oven ribs all the time, good poo poo. Use liquid smoke and dry rub, wrap the whole thing in foil, cook it low and slow. Fridge what you're not gonna eat tonight, then unwrap, drain, re-rub, and broil the amount you want for dinner. Timing depends on what cut of ribs it is.
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Sep 16, 2018 02:51
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i like nice words
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Anne Whateley posted:I make oven ribs all the time, good poo poo. Use liquid smoke and dry rub, wrap the whole thing in foil, cook it low and slow. Fridge what you're not gonna eat tonight, then unwrap, drain, re-rub, and broil the amount you want for dinner. Timing depends on what cut of ribs it is. Yep, dry run with liquid smoke. I put it in the fridge overnight after rubbing, and then cook at maybe 250 for 3ish hours? Then baste with BBQ sauce at the end and broil.
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Sep 16, 2018 03:53
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Thanks I happen to have some liquid smoke. How much should I add?
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Sep 16, 2018 06:19
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...some People online are very "OMG BE CAREFUL, a little goes such a long way, I add 2 drops to a pork shoulder!!!" You definitely don't have to be that afraid. I have a pipette and I can def use the whole thing on a rack, but I do full untrimmed racks. Also, the flavor doesn't really develop during cooking. You can add it after cooking and it won't taste too harsh or anything. That's always what I do for pork shoulders, shred the whole thing and put it in a Tupperware, then add liquid smoke and shake.
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Sep 16, 2018 06:24
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ineptmule posted:How to use guanciale for making carbonara? Did you cut off the rind/outer layer? The rind is often dirty and can contaminate your dish.
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Sep 16, 2018 09:46
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I looked for the cast iron pan thread and couldn’t find it. I have a cast iron pan that is old and basically nightmare filthy. I’ve always thrown it in the oven after cooking (400 degrees F) and then scrubbed it out with kosher salt, but lately that’s not touching the layers of nastiness on this fucker. It smokes and smokes and smokes and smokes. It’s not chalkboard slick, it’s lumpy and cakey. It’s such a smoky pain in the rear end that it’s unusable. What do I do to restore Nightmare Pan to something tolerable?
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Sep 16, 2018 17:10
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brillo pad and dish soap the poo poo out of it to remove all that nasty crud, then reseason?
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Sep 16, 2018 17:21
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Mr. Wiggles posted:Yeah but can I use it to make DUMP MEALS? I know you're not poo poo talking my waifu Cathy Mitchell, right?
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Sep 16, 2018 19:40
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