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Bean posted:I looked for the cast iron pan thread and couldn’t find it. Going at it with steel is a good start, but if it's completely hosed, you can always start over. Lay it upside down in the oven, and run the self-clean cycle. It gets hot enough to completely burn away carbon deposits, and that's exactly what it's gonna do to your old garbage seasoning. Once the cycle finishes, let it cool on its own, don't pull it out or the cold shock from the air could crack it. Scrub off any surface rust and re-season. You can goof around with flaxseed oil if you want but I get fine results with basic cooking oil, peanut is best but vegetable oil works fine if you're allergic. Basically pour in a tiny puddle, use a paper towel to wipe it over the entire surface, then take another, dry towel and wipe it all away; when you start worrying you've wiped it too dry, you're almost there. Then stick it in the oven at 400 for an hour. Repeat a few times and you should have a good, slick, hard coating; if it's sticky and gummy, you hosed up, generally too much oil. For maintenance, a proper seasoning can withstand hard scrubbing with soap and steel wool, so don't mess around with the salt thing. Wash it normally, put it on the stove to dry all the water off, put an ultra-thin layer of oil in the pan just like when you were seasoning, and heat it until it just starts to smoke, then turn the stove off and let it cool. A full oven cycle is overkill for this.
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Sep 16, 2018 21:15
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That's what I was going to say :-) Cast iron thread: https://forums.somethingawful.com/showthread.php?threadid=3694651&perpage=40&pagenumber=40
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Sep 16, 2018 21:17
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I'm making slow cooker barbacoa using a recipe that calls for 1/4 teaspoon of ground cloves, but the bulk section of the store only had whole, so I planned to substitute. A cursory search told me that 1/4 tsp = 3 whole cloves. That's true by volume but whole would impart a much milder flavor than ground, so I feel like I should use more; any advice on how many? I don't think I've ever cooked with them  e: this would be seasoning ~3 pounds of beef flesh dance fucked around with this message at 06:29 on Sep 17, 2018 |
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Sep 17, 2018 06:27
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Leal posted:I know you're not poo poo talking my waifu Cathy Mitchell, right? I'm not sure how ashamed you should be that you got my reference, but I'm pretty sure it's "very."
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Sep 17, 2018 07:36
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flesh dance posted:I'm making slow cooker barbacoa using a recipe that calls for 1/4 teaspoon of ground cloves, but the bulk section of the store only had whole, so I planned to substitute. A cursory search told me that 1/4 tsp = 3 whole cloves. That's true by volume but whole would impart a much milder flavor than ground, so I feel like I should use more; any advice on how many? I don't think I've ever cooked with them You can just chop them up fine, assuming you don't have a spice grinder or a mortar and pestle.
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Sep 17, 2018 11:32
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Yeah just grind them up yourself. Either use a coffee / spice grinder (grind some white rice before and after to remove oils) or use a pestle and mortar or if you have neither of those then get a ziploc bag and use a rolling pin to bash them up as much as you can.
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Sep 17, 2018 12:13
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flesh dance posted:I'm making slow cooker barbacoa using a recipe that calls for 1/4 teaspoon of ground cloves, but the bulk section of the store only had whole, so I planned to substitute. A cursory search told me that 1/4 tsp = 3 whole cloves. That's true by volume but whole would impart a much milder flavor than ground, so I feel like I should use more; any advice on how many? I don't think I've ever cooked with them If this is Kenji's recipe, I made it on Saturday and it is extremely good. I also had whole cloves and just ground myself and it was fine. They have a strong flavor, but there are a lot of strong flavors going on in that dish, so don't worry if you're a little over.
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Sep 17, 2018 22:12
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No, my friend was talking about how good this recipe she made was and sent it to me, so I just used that. It's pretty similar to Kenji's, though. I went with a combo of smushing them with a rolling pin and then chopping them finely; they came apart way easier than I expected! I should really invest in a mortar and pestle.
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Sep 17, 2018 23:04
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Umm it's clearly called aHelith posted:pestle and mortar
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Sep 17, 2018 23:06
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Any tips/recipes for cooking using ssamjang? I bought a small container and really like the taste, but would like to avoid using it as just a dipping or wrap sauce.
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Sep 18, 2018 02:05
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anakha posted:Any tips/recipes for cooking using ssamjang? I bought a small container and really like the taste, but would like to avoid using it as just a dipping or wrap sauce. I mean, why? The eponymous ssäm are great and one of the best ways to use it.
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Sep 18, 2018 04:29
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If you want more options, buy a tub of doenjang and gochujang separately and make your own. Plus use the pastes in a lot of other dishes.
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Sep 18, 2018 04:35
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Hauki posted:I mean, why? The eponymous ssäm are great and one of the best ways to use it. Don't get me wrong, I love having it in ssam and as a veggie dip - I just figured there have to be ways to take advantage of the flavor in other dishes. Off the top of my head, incorporating it into a stew would be a good start, but I was wondering if goons have used it as an ingredient in anything they've cooked up as well.
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Sep 18, 2018 04:40
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It's bean paste, chili paste, sesame oil and scallion. That's like 90% of Korean cooking right there.
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Sep 18, 2018 05:25
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Anyone ever played around making your own vinegar from beer or wine? I found some accidental beer vinegar in a container and while I have no intention to eat that, it got me thinking about how to best make homemade vinegar.
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Sep 18, 2018 13:46
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Making chicken stock from bones/leftover parts. Pressure cooker. Most of them were from previously cooked carcasses but some raw stuff like backbones. Roast beforehand or nah? I think I probably will but a lot of recipes don't say to. What I'd probably do is crowd them onto a sheetpan and go a bit under the broiler.
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Sep 18, 2018 18:18
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A roasted stock is a lot different than a raw stock. Depends on what you want.
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Sep 18, 2018 19:08
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baquerd posted:Anyone ever played around making your own vinegar from beer or wine? I found some accidental beer vinegar in a container and while I have no intention to eat that, it got me thinking about how to best make homemade vinegar.
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Sep 19, 2018 01:25
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If I wanted to try fermenting some rehydrated dried chilis, what would be the best way to get some bacteria in there?
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Sep 19, 2018 21:25
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Klaus Kinski posted:If I wanted to try fermenting some rehydrated dried chilis, what would be the best way to get some bacteria in there? I'd throw in about 1/2T of yogurt with active cultures (so like a Chobani Greek yogurt or similar).
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Sep 19, 2018 22:48
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That's a cool idea, now I just need to find a swedish brand with active cultures.
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Sep 19, 2018 23:14
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Klaus Kinski posted:That's a cool idea, now I just need to find a swedish brand with active cultures. Luckily Sweden has some of the best food culture in the world
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Sep 19, 2018 23:17
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I've been invited to a "Keto picnic". If it was vegetarian or even vegan I could work with that no problem. But looking up keto recipes it looks like you're basically limited to two options: lumps of meat/cheese and worse versions of non-keto things. Any suggestions?
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Sep 19, 2018 23:50
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The Moon Monster posted:I've been invited to a "Keto picnic". If it was vegetarian or even vegan I could work with that no problem. But looking up keto recipes it looks like you're basically limited to two options: lumps of meat/cheese and worse versions of non-keto things. Any suggestions? I have a good broccoli bacon bake recipe, but I dunno if vegetables are keto. Edit: Okay, they are. Get a pound of broccoli, slice stem into bite sized slices and floretts. Get some peppers, slice into thick strips. Get an onion, chop fine. 4 thick slices of bacon, chopped fine. 2 whole garlic cloves, whole, crushed and then minced. Toss everything in some canola oil and some shakes of paprika, bake at 450 for 10 minutes. Shake pan to toss everything, bake another 10 minutes or until broccoli smells done. Salt and pepper to taste. It's my favorite veggie dish. Great with rice or lentils. Suspect Bucket fucked around with this message at 23:58 on Sep 19, 2018 |
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Sep 19, 2018 23:53
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Lol your favorite veggie dish has bacon in it! 
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Sep 20, 2018 00:43
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I have a cast iron dutch oven and would like to buy an enameled dutch oven. Any suggestions to something not stupidly expensive like the Le Creuset? Or would my regular Lodge cast iron dutch oven be fine?
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Sep 20, 2018 02:31
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Lodge sells an enameled dutch oven, don't they?
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Sep 20, 2018 02:35
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I got one of these as a Christmas gift from my parents almost three years ago and I use it all the time. Great quality.
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Sep 20, 2018 02:49
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poop dood posted:I got one of these as a Christmas gift from my parents almost three years ago and I use it all the time. Great quality. Yep-I’ve had this one and the lodge enameled one. The cuisinart is much better and America’s test kitchen said the same; it’s not as rounded towards the bottom so it has more surface area available for browning than the lodge. If you’re not in a super rush to get it, put a price alert for it on camelcamelcamel, though $80 is a pretty good deal I think.
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Sep 20, 2018 02:54
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Klaus Kinski posted:That's a cool idea, now I just need to find a swedish brand with active cultures. You could also just include a couple fresh chilies or garlic or something. I had no trouble fermenting a fresh/rehydrated chili mix for hot sauce.
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Sep 20, 2018 03:37
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Feenix posted:Lol your favorite veggie dish has bacon in it! Well, yeah. Bacon makes it taste good.
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Sep 20, 2018 04:18
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Klaus Kinski posted:That's a cool idea, now I just need to find a swedish brand with active cultures. You probably have more options than we have in the states...starting with siggi's: https://siggis.com/product/vanilla-filmjolk/
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Sep 20, 2018 04:25
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Suspect Bucket posted:Well, yeah. Bacon makes it taste good. No shaming. Just made me giggle.
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Sep 20, 2018 05:13
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Whats a good Chimichurri recipe. (Will be used with red meat if that helps) Thanks!
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Sep 20, 2018 08:48
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My wife saw a Tasty video on how to make your own sprouted...everything. She proceeded to make about two pounds worth of mung bean sprouts. While they're tasty, we have way too many of them and want to use them before they go bad. Suggestions? I thought they'd be good in a stir fry and have been adding them to salads, but I've barely made a dent in them.
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Sep 20, 2018 13:35
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Pho!
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Sep 20, 2018 13:56
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Robin Williams posted:Whats a good Chimichurri recipe. Just made some. 1 cup fresh parsley 2T fresh oregano. 4 cloves of garlic Food process the hell out of it. 1/2 cup olive oil 1/4 cup red wine vinegar. 1 tsp fine kosher Salt 1/4 tsp Red chili flakes to taste. Whisk. Let come together in the fridge for a bit.
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Sep 20, 2018 14:54
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BrianBoitano posted:Pho! So what do I need to know in order to make Pho at home? What's some good general ideas or a good recipe?
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Sep 20, 2018 15:11
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Funktor posted:So what do I need to know in order to make Pho at home? What's some good general ideas or a good recipe? Here's one we love from Salt Fat Acid Heat, care of Google Books preview:   Note the Pho-specific substitutions in the second image. Here's recipe for "Cambodian Noddle Soup with Tofu & Lemongrass" we love which is basically a pho with coconut milk.
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Sep 20, 2018 16:17
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BrianBoitano posted:
Mmm noddles. If you're lazy, pho ga is hella fast and easier than pho bo
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Sep 20, 2018 16:28
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