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Poached turnips and radishes in white wine and butter are dope
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Oct 29, 2018 23:39
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| # ? May 11, 2024 20:34 |
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Casu Marzu posted:Poached turnips and radishes in white wine and butter are dope I'm roasting a chicken on a bed of turnips and potatoes and carrots in wine and I can't wait to slurp those greasy tubers in an hour or so. Been thinking about it all day. Never hotted a radish but now I want to.
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Oct 29, 2018 23:42
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Just had a horrifying three minutes between pulling the sealing knob off my instant pot and finding out it’s intended behavior and I should have been washing the thing all this time. 3 pound chuck roast in there, all ready for pot roast, and then off it came! E: I wish I had turnips to go with this later.
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Oct 30, 2018 00:19
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Two quick questions: 1) what's the best way to store fresh ginger? and 2) I have a bunch of frozen, bone-in chicken wings/thighs that have been in my freezer for far too long without purpose. I'm going to use them in my Instant Pot to make stock, but will I be able to retain the meat afterwards? No biggie if I can't, just curious. Thanks!
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Oct 30, 2018 00:24
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Johnny Truant posted:Two quick questions: Freeze it, you can grate it when frozen and it defrosts almost instantly
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Oct 30, 2018 00:41
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spankmeister posted:Freeze it, you can grate it when frozen and it defrosts almost instantly I do this, but peeling it is a bit tricky frozen. I use a knife to slice off the skin, ending up with a fair bit of waste. Am I doing it wrong? What do others do?
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Oct 30, 2018 00:44
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fart store posted:I'm roasting a chicken on a bed of turnips and potatoes and carrots in wine and I can't wait to slurp those greasy tubers in an hour or so. Been thinking about it all day. Know what I'm making this weekend now.
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Oct 30, 2018 00:45
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DasNeonLicht posted:I do this, but peeling it is a bit tricky frozen. I use a knife to slice off the skin, ending up with a fair bit of waste. Am I doing it wrong? What do others do? But for most applications you don't really have to bother removing the skin at all.
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Oct 30, 2018 00:57
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Huh, I had no idea freezing it worked so well! Is that the best storage, even for like, shorter-term storage? Like I bought a chunk from the store and it's just chilling in the plastic bag with a loosely tied knot, hanging in my little hanging... basket thing. Is that cool? I just made congee and didn't remove the skins though, I don't think I ever have before. Even when grating it, haha. 
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Oct 30, 2018 01:22
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Wacky Delly posted:Know what I'm making this weekend now. Well it was a little fryer and i cooked it til the breast and the thigh were reading 160 with a lovely analog meat thermometer. After i took it out to rest and finished off the veg at 400 for another 35 mins, I discovered the deep parts of the thighs were still raw. I recommend considering that if your root veg isn't cooked by the time you're pulling your chicken, make sure the veg wasn't acting as a heat sink. Flip that feather boy over and let it ride another half hour so its rear end can cook. Or just have a good thermometer and don't be an incompetent idiot. I managed to salvage a lot of it but it was disappointing to lose my fav parts of the bird. The veg and pan sauce came out nice though.
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Oct 30, 2018 02:52
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Turnips are also good pickled.
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Oct 30, 2018 03:18
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Johnny Truant posted:Huh, I had no idea freezing it worked so well! Is that the best storage, even for like, shorter-term storage? Like I bought a chunk from the store and it's just chilling in the plastic bag with a loosely tied knot, hanging in my little hanging... basket thing. Is that cool? Ye olde schoole approach to preserving ginger is submerging it in spirits (like vodka), but if you want to preserve it for more than a couple weeks your best bet is the freezer. You can also grow ginger as a container crop and just harvest it as you need it and not worry about the rest going bad.
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Oct 30, 2018 03:24
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I am not very experienced with ginger but I've taken to just leaving it out. In a bag it gets soft. Haven't tried freezing. I did try vodka but it still got soft and tasted like alcohol. But I also don't chop it up and instead make ribbons with a potato peeler and fish them out after cooking (or eat them). There is a small outdoor market nearby that has never charged me for ginger, they always just wave at me to take it. I don't know if they don't sell much or because I'm only buying 1 piece at a time or what. So I don't really worry about it going bad.
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Oct 30, 2018 05:24
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I do the freezer thing. Super easy to scrape off the peel with a spoon when its frozen, ended up with a lot less waste than trying to peel it at room temp. And you don't even need to peel it, really. I just do because...well, I don't know.
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Oct 30, 2018 14:31
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Freezing the ginger, it is! Thanks y'all. Any thoughts on...Johnny Truant posted:2) I have a bunch of frozen, bone-in chicken wings/thighs that have been in my freezer for far too long without purpose. I'm going to use them in my Instant Pot to make stock, but will I be able to retain the meat afterwards? No biggie if I can't, just curious.
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Oct 30, 2018 14:46
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Johnny Truant posted:Freezing the ginger, it is! Thanks y'all. Any thoughts on... I don't personally keep the meat I make stock with. Generally there isn't much anyway, but you've boiled/simmered all the flavor out of it (that is the goal, at least), and the process doesn't do great things for the texture either. I strain it out with all the aromatics and bones and throw it out. If the wings are freezer burned, then the meat will have an even less pleasant texture.
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Oct 30, 2018 14:50
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I would not eat pressure cooked meat for stock. It will be unpleasant, I’m just not exactly sure in which ways.
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Oct 30, 2018 15:11
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Awesome, thanks y'all! Now I'm gonna have to grub down on this current batch of congee as quickly as possible so I can make some with the chicken stock 
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Oct 30, 2018 15:14
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Pressure cooked meat for stock is great dog scraps. Or shredded and mixed with rice and veg for the ultimate bargain bachelor bowl of a meal.
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Oct 30, 2018 16:31
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When making stock for pho I'll boil a whole chicken for about 20 minutes, debone it, then add the carcass back to the pot so there's some meat for the finished soup. If all you have are wings then saving the meat won't really get you anything since there's so little meat attached.
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Oct 30, 2018 17:10
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What's the best way to prepare squash for squash soup? I've got a pie pumpkin. Also, about how much soup will I get with 1 pumpkin? It's about 3.5 lbs. I'm planning to use some veggie stock base and coconut milk.
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Oct 30, 2018 20:23
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Flash Gordon Ramsay posted:And you don't even need to peel it, really. I just do because...well, I don't know.
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Oct 31, 2018 01:01
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Bollock Monkey posted:It never occurred to me until right now that peeling ginger is optional. I mean, it makes total sense now I think of it - it's not like it has thick skin - but I guess I just assumed it was necessary. Huh. Thanks, thread! 
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Oct 31, 2018 01:11
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I stopped peeling ginger the last time we had this chat and didn’t notice a difference except that I didn’t have to peel anything.
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Oct 31, 2018 06:14
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My compromise is that I'll peel ginger, but I don't care about doing a lovely job about it anymore. Also, if you want to hotten up some radish, go for daikon. It doesn't have the same kick as the little red kind of radish, but it's still tasty and has a really nice texture when cooked.
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Oct 31, 2018 07:44
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We never peeled ginger at the poke place I worked at take that as you will.
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Oct 31, 2018 10:39
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Wow I’m never peeling ginger again.
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Oct 31, 2018 13:04
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Another ginger question: Are the little ceramic graters worth it? I normally don't grate, but rather slice it about as thin as a dime and leave those rounds whole in most stir-frys. But there are some cases where I want it finer, for textural reasons and mincing it can be a pain if it's a larger, tougher piece.
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Oct 31, 2018 16:59
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i like mine
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Oct 31, 2018 17:01
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Weltlich posted:Another ginger question: Are the little ceramic graters worth it? You should go all out and get a shark skin grater. I just use my microplane.
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Oct 31, 2018 17:09
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Same, micro plane works fine for me. I had a grater and didn’t much care for it. Gave it to Croat. Think he thought it was a soap dish.
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Oct 31, 2018 17:13
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What can I do with three and a half pounds of chuck roast beside just pot roast. Anything that can be done in five hours or less is ideal.
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Oct 31, 2018 17:40
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Not peeling ginger just seems wrong somehow but I am willing to try it just for the sake of both saving a little time and 'well this guy said his poke place didn't peel it'. I will try it on the horde here - it will have to be in secret because there are shouts of mutiny when the ketchup label changes.
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Oct 31, 2018 17:40
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Is there an easy way to grate ginger that doesn't involve picking out the stringy poo poo from the microplane after you're done
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Oct 31, 2018 17:52
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Chew on it and spit it into a bowl
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Oct 31, 2018 18:27
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AnonSpore posted:Is there an easy way to grate ginger that doesn't involve picking out the stringy poo poo from the microplane after you're done Wonder what it would do in a spice grinder?
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Oct 31, 2018 19:00
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baquerd posted:Wonder what it would do in a spice grinder? Probably make an awful, awful mess. Those spice grinders tend to work best when the stuff in them is nice and dry. I have used a food processor before when making ginger snaps, but then the dough and all went into that and it worked pretty well.
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Oct 31, 2018 19:03
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AnonSpore posted:Is there an easy way to grate ginger that doesn't involve picking out the stringy poo poo from the microplane after you're done
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Oct 31, 2018 21:07
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big dyke energy posted:What can I do with three and a half pounds of chuck roast beside just pot roast. Anything that can be done in five hours or less is ideal. That's a week's worth of chili right there.
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Oct 31, 2018 21:07
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| # ? May 11, 2024 20:34 |
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Thanksgiving is approaching. Sort of. This year I am determined to wrest control of the turkey cooking from my parents, because they don't do a very good job of it. So this begs the question, how do you cook a turkey in the oven and not have it come out terribly dry?
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Nov 1, 2018 00:41
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