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Lately I've gotten lazy and bought pre-peeled cloves from China. It's cheap, and the quality is reasonable.
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Nov 5, 2018 21:56
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i saw reference that the pre-peeled has some poo poo on it to help freshness so isn't good for confit, confirm/deny?
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Nov 5, 2018 21:59
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Squashy Nipples posted:Lately I've gotten lazy and bought pre-peeled cloves from China. It's cheap, and the quality is reasonable. Yeah I've thought about doing that but wondered about their quality/how long they keep, care to weigh in on that? They have the giant like, 2lb things of it at Super 88 in Allston that I may have to peep.
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Nov 5, 2018 22:37
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I get tubs of pre peeled garlic at my Korean grocery for super cheap. They're fine enough for cooking, but are kinda bland if eaten raw.
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Nov 5, 2018 23:06
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hey guys it's me, the dude who constantly slandered people who use rice cookers because "it's so simple, just make it in a pan you pooheads!" I'm coming at you with a question because I'm a god drat hypocrite: there's so many zojirushi rice cooker models, how can I compare and see which one suits my needs best? which ones do you guys vouch for and swear by? Casu Marzu posted:I get tubs of pre peeled garlic at my Korean grocery for super cheap. They're fine enough for cooking, but are kinda bland if eaten raw. I bought preminced garlic in a glass jar once and will never do it again. maybe the one I bought was poo poo quality, but it was terrible.
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Nov 5, 2018 23:11
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I made some lamb stock. What are some good recipes for this lamb stock? Anything good with some Udon noodles and mushrooms?
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Nov 6, 2018 00:39
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Qubee posted:hey guys it's me, the dude who constantly slandered people who use rice cookers because "it's so simple, just make it in a pan you pooheads!" Pre-peeled is not pre-minced. Pre-minced is absolutely poo poo.
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Nov 6, 2018 00:58
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SymmetryrtemmyS posted:I would pay exorbitant sums for a high end electric pressure cooker. Like something Kuhn Rikon or Zojirushi would make. IPs are great, but the temperature control isn't exactly there, and the overall feel isn't quite up to KR levels. Breville Fast Slow Pro?
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Nov 6, 2018 01:22
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Huskalator posted:I made some lamb stock. Udon with lamb broth and mushrooms sounds pretty good to me tbh... I probably wouldn't add much more than a runny egg and a shitload of green onions
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Nov 6, 2018 01:25
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^^^ This plus add some chili paste in there.
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Nov 6, 2018 02:05
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Qubee posted:hey guys it's me, the dude who constantly slandered people who use rice cookers because "it's so simple, just make it in a pan you pooheads!" Get one with a nonstick bowl and treat it right. Get a pressure one for fast rice. Get a pressure + induction if you have 370 dollars and get off on that sort of thing. I have the normal 'micom' zoji rice cooker and it's fine. IDK what the big deal is tbh. I think maybe zoji is good if you want to keep your rice in a ready-to-eat state for like 48 hours. Or you want to delay cook start (I've never bothered). Other than that a normal rice cooker with a stainless bowl is just as good imo. Heresy. Worms.
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Nov 6, 2018 06:51
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https://www.bbc.com/food/recipes/breakfast_bars_49065 I made this last night, with the only deviations from the recipe being jumbo oat flakes instead of rolled oats and the tin being a round 9 inch cake tin instead of a square. The result tasted well enough, but had to be eaten with a spoon, as it crumbled apart. Should I use more syrup, finer oats or a bigger pan and spread the mixture more thinly next time?
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Nov 6, 2018 11:19
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Qubee posted:
I was about to post to buy pre minced garlic. Lasts awhile and the convenience is unbeatable. I didn't see a change in my recipes using minced vs fresh
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Nov 6, 2018 16:52
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Tonton Macoute posted:https://www.bbc.com/food/recipes/breakfast_bars_49065 Maybe actually follow the recipe as written or find a different recipe?
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Nov 6, 2018 16:54
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goodness posted:I was about to post to buy pre minced garlic. Lasts awhile and the convenience is unbeatable. I didn't see a change in my recipes using minced vs fresh It really depends on what I'm making if I use pre-minced or not. If I'm doing some sort of red sauce that has tons of basil, oregano, and other spices in it already, then I'll probably use pre-minced (or as my wife calls it: Jarlic.). It's totally a convenience thing for nights where I'm not feeling like taking the additional time to mince fresh garlic, and it's a handy backup if we've run out of fresh and haven't had a chance to go to the grocery to get more. But, it's just sort of one-note and not terribly interesting. If I'm pickling, making garlic bread, roasting, or doing anything where I want the garlic to be a prime player, though, I'm going with fresh.
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Nov 6, 2018 17:36
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I get a little tub of pre-peeled cloves, blitz them in the food processor, and throw it in the freezer. Better than pre-minced but very little effort. For anything where the garlic will be heavily featured, I still go with whole bulbs
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Nov 6, 2018 17:38
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i like nice words
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Is it better to put fresh mince or fresh whole cloves in a soup/chili/stew type thing.
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Nov 6, 2018 17:45
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Mine will end up with a sharper and more bitter garlic flavour, whole cloves will end up much gentler. Which is better depends on what you're after, though personally I usually use either whole cloves or slices for soups and stews.
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Nov 6, 2018 17:56
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goodness posted:Is it better to put fresh mince or fresh whole cloves in a soup/chili/stew type thing. Depends on the soup/stew, but I'd generally go with fresh garlic which has been sliced into slivers, or fresh roasted garlic which is either whole or diced. I'm lukewarm on raw garlic from the grocery store. I've had some farmer's market sourced varieties that are good raw, but most of what I get from the grocery store tends to be bitter and astringent unless it is improved greatly by roasting it for a few minutes. In Vermont, hardneck varieties tend to do the best. I've had "Music," "Carpathian," "Purple Glazer," "Siberian" - all off which I'd eat raw and ranging in flavor form really hot and spicy (Carpathian) to delicate and complex (Siberian). EDIT: Oh I misread, I thought you said on soups and stews, not in, and was referring to using garlic as garnish. For in soups/stews, I'd go with sliced, unless it's something where you really want to showcase the whole garlic clove.
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Nov 6, 2018 18:18
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Tonton Macoute posted:https://www.bbc.com/food/recipes/breakfast_bars_49065 What's the difference in jumbo oat flakes? I've never heard of them before. If anything, I'd expect finer oats to work less well, since they'll have more surface area. I wouldn't be surprised if you need to tweak the syrup/butter amount to suit your particular oats. I'd look around for other recipes, that may give a clue for the typical range of what works for people.
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Nov 6, 2018 19:12
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I've been smashing my garlic cloves before chopping these days. Take off the skin, trim the ends, cut in half to remove stem if necessary, then smash with my knife blade (be careful to not cut yourself I guess). That usually breaks up the cloves into a few long pieces so you can then get smaller chunks by chopping perpendicular, or continue to mince if needed. The crushing is supposed to release enzymes that produce Allicin, which is responsible for some of the garlic taste. Chopping also releases the enzymes. This is one reason that fresh garlic may be preferred; some of the flavor compounds will eventually break down after crushing or chopping.
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Nov 6, 2018 19:28
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Eeyo posted:I've been smashing my garlic cloves before chopping these days. Take off the skin, trim the ends, cut in half to remove stem if necessary, then smash with my knife blade (be careful to not cut yourself I guess).
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Nov 6, 2018 19:59
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Bollock Monkey posted:Smash before peeling and see how much your life improves! This is the One True Way. I still peel by hand sometimes for reasons unknown to me... maybe I find it slightly easier to mince when handling a single piece versus a gob of mashed garlic? Or maybe sometimes the paper sticks to my knife/cutting board and it's annoying? I'm not sure, but the smash-and-peel tactic is the right way to go.
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Nov 6, 2018 20:15
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Huskalator posted:I made some lamb stock. No noodles or mushrooms, but make shepherd's pie.
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Nov 6, 2018 22:01
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I started making a bunch of roux for gumbo etc. in the oven last night (never done that way before) and had to go to bed before it was as dark as I want. If I put it back in tonight, am I going to be starting from zero or will the browning pick up where it left off once it gets back hot enough? In other words is it going to take three hours or an hour?
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Nov 6, 2018 22:34
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Who was that french chef who had a TV show, 1 season, about 8 years ago and was all about rustic cooking? He would smash the garlic and throw skin and all into his dishes.
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Nov 6, 2018 22:45
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I just grate garlic into everything now because I’m lazy and have noticed I enjoy garlic more.
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Nov 6, 2018 22:49
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wormil posted:Who was that french chef who had a TV show, 1 season, about 8 years ago and was all about rustic cooking? He would smash the garlic and throw skin and all into his dishes. https://www.youtube.com/watch?v=IU2nFGNBaq0 ??
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Nov 6, 2018 23:04
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Ongyuuun! Actually it was this dude. https://www.youtube.com/watch?v=Hh3fwkLkEYE&t=56s https://www.youtube.com/watch?v=l9TpjVQxzYg
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Nov 7, 2018 05:54
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DaveSauce posted:This is the One True Way. Smash less forcefully. It will still be way easier than scraping and picking and urgh, why would anyone not smash the garlic a bit before peeling it?!
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Nov 7, 2018 19:33
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Bollock Monkey posted:Smash less forcefully. It will still be way easier than scraping and picking and urgh, why would anyone not smash the garlic a bit before peeling it?!
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Nov 7, 2018 19:41
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Bollock Monkey posted:Smash less forcefully. It will still be way easier than scraping and picking and urgh, why would anyone not smash the garlic a bit before peeling it?! from 18-24 I was peeling garlic by meticulously using a paring knife to pry the skin off. I loving hated dealing with garlic. It was a huge pain in the rear end. Then I saw a youtube video where the guy smashed it a bit and the skin came right off. Now garlic is easy to peel and my life has never been the same since.
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Nov 7, 2018 20:06
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I roasted up about a cup of two of sweet peppers. What should I use them in?
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Nov 7, 2018 20:55
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Kaiser Schnitzel posted:Cut the bottom off then smash lightly the peel comes off even easier. I’m always amazed how many people don’t know that and try and claw all the peel off via fingernail from the top. I didn't even think to make that clarification because, well, duh?! But I only just learned you don't have to peel ginger so... Swings and roundabouts I guess.
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Nov 7, 2018 21:15
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Kaiser Schnitzel posted:I’m always amazed how many people don’t know that and try and claw all the peel off via fingernail from the top. This is how I was taught by my Dad. For as Swedish as he and I look, my Grandma (his Mom) is 2nd generation Italian. You'd think we'd know better.
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Nov 7, 2018 21:22
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Hi I'm the guy who just microwaves garlic for 5 seconds and the skin just slides right off.
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Nov 7, 2018 22:11
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I really want to get a microwave, but my kitchen just doesn't have the counter space. I'm currently using my tumbledryer as an additional countertop, and my pressure cooker sits on top of that. I'm thinking of getting a waffle iron, does anyone have recommendations? The stuff I see on Amazon have wildly varying reviews, some people say it's the second coming of Christ, others say it produces lovely waffles, burns them, doesn't crisp them enough, etc.
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Nov 7, 2018 22:14
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If you have a lot of cloves to peel, try the two bowls trick. Put your head of garlic in one big bowl (I use large stainless mixing bowls) and invert another one on top. Then while you hold it closed, shake the poo poo out of it. Sometime it takes a couple minutes, and can be quite noisy depending on the bowls, but it gets the skins off really well.
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Nov 7, 2018 22:22
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Qubee posted:I'm thinking of getting a waffle iron, does anyone have recommendations? The stuff I see on Amazon have wildly varying reviews, some people say it's the second coming of Christ, others say it produces lovely waffles, burns them, doesn't crisp them enough, etc. I will swear by this one til the day I die. Plenty of power to get crispy waffles, inverts to fill the iron nicely. Let's you do two at once. Mine is a Waring Pro, but it seems Cuisinart ships the same product under their label too. https://smile.amazon.com/Cuisinart-WAF-F20-Double-Belgian-Stainless/dp/B01IA3HJGG/
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Nov 7, 2018 22:25
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Flash Gordon Ramsay posted:I will swear by this one til the day I die. Plenty of power to get crispy waffles, inverts to fill the iron nicely. Let's you do two at once. Mine is a Waring Pro, but it seems Cuisinart ships the same product under their label too. I haven't looked into it but surely there's a good waffle maker like this that has removable plates for pizzelle and stroopwafel, yes? I really don't want three different irons.
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Nov 7, 2018 22:43
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