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Scientastic posted:Goddamnit, as I was reading all those posts I was smugly thinking “I’m going to reply to this and explain that they’re all wrong, and everyone will think I am wise and clever” but I was too slow
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Nov 21, 2018 21:18
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i like nice words
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Wrenever posted:I'm interested in reducing grocery bills for me and my wife, and I decided as part of the effort to start adding beans to our meals. I've never cooked dry beans before in my life so I wound up coming home with ten bags and have been casually experimenting with combining them different spices and foods. There is a bean thread in the archives. There are lots of recipe recommendations compiled in the second post. https://forums.somethingawful.com/showthread.php?threadid=3592735 E: and if you don't have archives, here are a couple of them https://www.gonnawantseconds.com/drunken-mexican-beans-with-cilantro-and-bacon/ https://www.gumbopages.com/food/red-beans.html http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice https://www.seriouseats.com/recipes/2014/09/the-lazy-cooks-black-beans-easy-recipe.html fart store fucked around with this message at 21:49 on Nov 21, 2018 |
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Nov 21, 2018 21:45
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baquerd posted:That's just ignorant. This magic five percent number is patently false from basic chemistry and physics. I mean if you've got some revolutionary updates for the azeotrope tables that literally every working chemist in the world uses I guess that would be pretty interesting information. But barring that, nah.
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Nov 21, 2018 22:39
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Weltlich posted:Yeah, beans are a great bang-for-the-buck food. Every type of bean has a different flavor/texture profile, though. So there are things you can do with black beans that you can't do with pintos or pink beans, etc. Cranberry or "October" beans are my go-to for soup beans, I like black beans for some rice dishes, red kidneys for chilis, etc etc. Eeyo posted:Refried beans fart store posted:bean links Awesome, thank you guys. I'm going to try out the refried beans recipe first and work my way through this stuff. 
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Nov 21, 2018 22:50
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So I have this country cure ham I picked up this summer when I was on travel to Smithfield. What can/should I do with it for tomorrow? 
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Nov 21, 2018 23:43
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Flash Gordon Ramsay posted:Ask the gondolier which he prefers  loving comediansThanks everyone
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Nov 21, 2018 23:46
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SubG posted:Nah, it's about right. Unless you're cooking in some radically unconventional conditions (like at the triple point of water or something). 
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Nov 22, 2018 00:45
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SubG posted:Nah, it's about right. Unless you're cooking in some radically unconventional conditions (like at the triple point of water or something). ironically he advised using 5% lye for breads
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Nov 22, 2018 01:20
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Regarding this recipe: https://www.williams-sonoma.com/recipe/pumpkin-pie.html What difference would it make if I used complete eggs instead of yolks?
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Nov 22, 2018 01:57
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Jewel Repetition posted:Regarding this recipe: https://www.williams-sonoma.com/recipe/pumpkin-pie.html Including whites where only yolks are prescribed will make the filling more firm, i believe. Like less creamy and more bounce.
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Nov 22, 2018 02:13
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fart store posted:Including whites where only yolks are prescribed will make the filling more firm, i believe. Like less creamy and more bounce. Thanks.
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Nov 22, 2018 02:20
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SubG posted:Nah, it's about right. Unless you're cooking in some radically unconventional conditions (like at the triple point of water or something). For most normal cooks with deglazing and wine, it's a fine rule of thumb. The idea that boiling standard ABV beer doesn't drive off more alcohol than water over time is dumb though.
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Nov 22, 2018 02:22
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baquerd posted:For most normal cooks with deglazing and wine, it's a fine rule of thumb. The idea that boiling standard ABV beer doesn't drive off more alcohol than water over time is dumb though. Same underlying reason why Everclear is only 190 proof. The boiling point of ethanol is much lower than water, so you ought to just be able to simmer a, say, 90% solution of ethanol, collect the vapour, and end up with 100% ethanol, right? Nope. Because even though Rault's law predicts a nice linear vapour-liquid equilibrium curve, real solutions don't behave that way.
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Nov 22, 2018 03:36
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SubG posted:For most cooking liquids starting out at room temperature yeah, you'll see the proportion of ethanol go down. At first. But not linearly, and not to zero. I don't think we're disagreeing, unless you are claiming that boiling beer drives off amounts of ethanol and water directly proportionate to the starting concentration?
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Nov 22, 2018 03:38
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baquerd posted:I don't think we're disagreeing, unless you are claiming that boiling beer drives off amounts of ethanol and water directly proportionate to the starting concentration? That's wrong. Five percent is true. From basic chemistry. And empirically.
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Nov 22, 2018 05:06
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Annath posted:So I have this country cure ham I picked up this summer when I was on travel to Smithfield. Ham. Biscuits. It's simple, and it's truly the best way to enjoy a country-cure ham. Make buttermilk biscuits, then fork-split them. Slice the ham into 1/8" to 1/4" slices. Put the slices on the biscuits. Eat them and enjoy. You can add a little grated cheddar to the tops of the biscuits if you want a cheesy biscuit. You can add a little butter to the biscuit before putting on the ham. Some people like a stone-ground mustard to go along with them. I personally like a honey mustard. My Grandmother used to put a slice of pickled tomato on hers. But ham biscuits is the way to go.
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Nov 22, 2018 05:38
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Weltlich posted:Ham. Thanks! I think the ham is gonna be a Christmas dish instead tho, because it apparently needs 24-36 hours of soaking prior to cooking. 
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Nov 22, 2018 06:07
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It sounds like two different percentages are being discussed here. When they say you can't reduce down below about 5%, that's 5% of the original alcohol present, not 5% ABV. Obviously you can get below 5% ABV in whatever you're making, just dump in a shitton of water. Also, that 5% number, IIRC, is normalized to the overall mass reduction of the dish, so the absolute amount of alcohol remaining is slightly less.
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Nov 22, 2018 08:09
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Turkey in the oven. Now the waiting begins.
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Nov 22, 2018 14:23
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For the first time since I was a preteen, I’m not responsible for most of dinner this year. Mashed potatoes and sweet potato casserole is all I’m doing. Well, I also volunteered to make gravy at my gf’s mom’s house where she’s making turkey to bring over; I got the giblets yesterday and used them for instant pot stock along with a chicken carcass I had in the freezer. E: oh Jesus she’s pulling the turkey apart with her hands, this is a massacre Lawnie fucked around with this message at 19:08 on Nov 22, 2018 |
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Nov 22, 2018 17:36
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Nov 22, 2018 18:31
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Wanna
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Nov 22, 2018 20:50
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Since I'm away from my family this year I thought I would be a contrarian and make myself a chicken for Thanksgiving, but I forgot I'm also a dumb piece of poo poo and accidentally bought a 5.5 pounder, which is way too large. Is there a good way to cook this and keep the whole thing moist? I salted and rubbed it last night. Also, in keeping with the "dumb piece of poo poo" theme, this place I'm renting only seems to have cookie sheets, not a roasting pan (it has literally everything else.) Is there a way to make this work or did I gently caress myself?
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Nov 22, 2018 23:50
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As long as there's a rim to contain the juices a cookie sheet will be fine. Cookie sheets are pretty big so you should be able to spatchcock it easily.
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Nov 22, 2018 23:54
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Ham biscuits without red-eye gravy seems like a major oversight.
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Nov 22, 2018 23:59
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As GF said the cookie sheet will be fine, you could make a boat out of aluminum foil and set it inside that if you’re paranoid. Also, just spatchcock the chicken, I cook ones that size spatchcocked all the time and they’re always juicy and delicious.
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Nov 23, 2018 00:07
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Anyone got a good recipe for southern biscuits? Online seems to agree that flour, cold butter, and buttermilk is good but the proportions and such are all over the place
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Nov 23, 2018 01:30
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Lawnie posted:As GF said the cookie sheet will be fine, you could make a boat out of aluminum foil and set it inside that if you’re paranoid. Also, just spatchcock the chicken, I cook ones that size spatchcocked all the time and they’re always juicy and delicious. It's a pretty shallow rim, but I guess I'll take my chances. Thanks for the tip about spatchcocking, I've never done that before, just roasted the whole fucker, but maybe it's time to give it a shot – I usually prefer smaller cocks.
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Nov 23, 2018 01:44
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Totally Reasonable posted:Ham biscuits without red-eye gravy seems like a major oversight. If it's part of a meal, I'd agree. But this is specifically "party food." There would always be a platter of these out on Christmas Eve right next to the punch bowl. I mean, I guess you could have gravy at a party, too. Hell of a party. Annath posted:Thanks! I know this is a little late - but we never cooked ours. If it's a smoked and cured Virginia ham, then it's Blue Ridge Prosciutto.
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Nov 23, 2018 03:04
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Weltlich posted:If it's part of a meal, I'd agree. But this is specifically "party food." There would always be a platter of these out on Christmas Eve right next to the punch bowl. Why did you never cook yours? But yeah, the stuff is almost worth its weight in gold. My mom always tells the story of how when her family moved here (Virginia) from Ohio, someone gifted them a Virginia smoked/cured country ham. My Grandma didn't know you had to soak/cook it, nor about the rind sometimes having mold. They were used to the precooked, spiral-cut honeybaked hams. So she unwrapped it, took one look at it, and threw it out.
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Nov 23, 2018 03:22
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Annath posted:Why did you never cook yours? GWS: Sad Ham Stories So I'm not sure about your specific ham - the ones my family had were literally butchered and cured in the smokehouse on the farm. They were seriously like hillbilly prosciutto - a ham wasn't considered "ready to eat" for at least a year after it was hung. But if that ham came with directions to soak and cook, then I'd roll with that. It may be a different cure process than the ones we used to have. I'd still make ham biscuits out of it, though.
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Nov 23, 2018 05:51
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I've been caught in a cycle of not jumping on sales when they happen and wanting one when they're listed at full price for a while and was pleased to see that, when checking on a whim, the Thermapen Mk4 is on sale for Black Friday for $74.25. This is the lowest it gets for new-in-box Thermapens, and this is the only place you can get them. It's the fastest, most accurate thermometer on the market. Get yourself an early Christmas present. Get something nice for the fellow cook in your life. Get out of my house.
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Nov 23, 2018 08:54
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Xun posted:Anyone got a good recipe for southern biscuits? Online seems to agree that flour, cold butter, and buttermilk is good but the proportions and such are all over the place Here's mine. This is for all purpose flour, if you've got self rising omit the baking powder. The lemon juice is because I can't get buttermilk. If you can get buttermilk, substitute it for the milk and lemon juice. This makes about six decent sized biscuits. weighted biscuit recipe 300g flour 70g butter 8g baking powder 227g milk 10g lemon juice 10g sugar 6g salt
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Nov 23, 2018 13:32
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Anyone got a fun / neat seasoning combo for sous vide turkey breast? Can go with salt, pepper, lemon, herbs de Provence if nothing else but looking for something else interesting to try now that I grabbed a bunch of turkey sales.
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Nov 23, 2018 23:27
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That Works posted:Anyone got a fun / neat seasoning combo for sous vide turkey breast? Can go with salt, pepper, lemon, herbs de Provence if nothing else but looking for something else interesting to try now that I grabbed a bunch of turkey sales. Porchetta-like flavors are good: red pepper, fennel, garlic, sage, lemon.
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Nov 24, 2018 00:09
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Anyone have recommendations for cookware sets? Looking for a set that will be good for daily use for a few years. Criteria is a basic set (don't really need more than a few pans and pots), not more than a few hundos, no strong opinions about materials (but I generally gravitate towards stainless, except for one nonstick). Bonus points for space saving designs (but really not necessary, I'd rather have a set I don't have to worry about) I also live in a metropolitan area with a bunch of restaurant supply stores - would I be better off with stuff from there? tia
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Nov 24, 2018 03:37
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Don't buy sets unless you really aspire to fit in with the ~~~Williams Sonoma a e s t h e t i c~~~
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Nov 24, 2018 04:14
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I am immediately suspicious of anyone with matching cookware.
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Nov 24, 2018 05:02
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Then recommend me pots and pans! I need a stainless skillet, a nonstick skillet, a few saucepans and ?? They don't need to be fancy but they need to do the job well for a while.
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Nov 24, 2018 05:16
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Almost all of my pots and pans are from thrift stores and places like TJ Maxx. The latter always, always have nice name brand stuff at a steep discount.
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Nov 24, 2018 06:52
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