|
So, I unwrapped/opened the country ham I had bought a few months ago, intending to get it started soaking to be ready for Christmas. It came in a cloth bag with a metal band clinching it shut. When I got the bag open, I found the ham wrapped in paper along with the instructions, which revealed that unlike some country hams I've seen, this one needs less soaking (only about 8 hours). I also found a yellow stain on the paper right over where the cut bone is on the butt end of the ham. Any chance the meat has gone bad? It doesn't smell foul just smoky.
|
#
?
Dec 23, 2018 22:14
|
|
|
|
| # ? May 12, 2024 06:38 |
|
|
poeticoddity posted:Since there's been talk of roasts and whatnot, this is just a blanket reminder that thick, expensive cuts of meat that you're worried about overcooking are one of the reasons sous vide has become popular enough that you can now find immersion circulators in big-box stores. Unless it's super thick and then you run into food safety issues. I prefer reverse sear for roasts. Don't have to worry about all that extra moisture when finishing the roast.
|
|
#
?
Dec 24, 2018 00:39
|
|
|
Annath posted:So, I unwrapped/opened the country ham I had bought a few months ago, intending to get it started soaking to be ready for Christmas. Iirc, didn't you say you bought it in Smithfield? https://www.roadsideamerica.com/story/14498 You're good. Seriously, though, country ham lasts forever, that's the whole point of smoking it and salting it to death. Some recipes do call for scrubbing the outside just in case it did get a little funky. But if it smells alright and isn't making you gag, I'd give it a thumbs up. Especially if you've kept it stored in a cool, dry place.
|
|
#
?
Dec 24, 2018 01:03
|
|
|
I bought it from Virginia Diner in Waverly, right outside Smithfield. I THOUGHT it was a Smithfield ham, but the instructions inside the packaging say it's some other local brand. It DOES explicitly say it is less salty than some other country hams, so it needs less soaking.
|
|
#
?
Dec 24, 2018 01:10
|
|
|
Annath posted:I bought it from Virginia Diner in Waverly, right outside Smithfield. I THOUGHT it was a Smithfield ham, but the instructions inside the packaging say it's some other local brand. Smithfield (the brand, not the town) is a real horror show of a place, so you done good by this Virginian. Buy all the ham/bacon/pork you want from that area, but not the actual Smithfield brand. A Waverly ham should be just as good. If you're looking for a condiment for your country ham, our biggest seller at my restaurant is Jezebel sauce. It's essentially apple jelly and horseradish. Some people add crushed pineapple; we add apricot preserves and a little powdered mustard. It's the tits on fried catfish, as well.
|
|
#
?
Dec 24, 2018 01:40
|
|
|
I'm trusting you goons. I hope I don't die. 
|
|
#
?
Dec 24, 2018 02:55
|
|
|
cyberia posted:I'm trying to make some homemade jello using gelatin. The tin of gelatin says to use 2 teaspoons per 500ml of liquid while a handful of recipes I looked up online say to use 1.5 tablespoons per 500ml of liquid which is just over double the 'official' recommended amount. Add as much gelatin as you need to get the firmness you want. It should scale up just fine at whatever you decide is your preferred ratio.
|
|
#
?
Dec 24, 2018 04:56
|
|
|
poeticoddity posted:Since there's been talk of roasts and whatnot, this is just a blanket reminder that thick, expensive cuts of meat that you're worried about overcooking are one of the reasons sous vide has become popular enough that you can now find immersion circulators in big-box stores. Roasting in the oven in a cast iron skillet is just fine for me. I think I have overcooked maybe 2 roasts in the last 13 years (I didn't really cook that type of food much before I got married) and neither of them since I got a quick read thermometer. The method posted upthread of 450 for the first 20 minutes and then 350 or 325 after that works just fine. I cover with foil after that initial sear.
|
|
#
?
Dec 24, 2018 06:44
|
|
|
I have to work over the next couple days so I won't really be visiting family and don't really have time to spend all day cooking. I do have a slow cooker, simple rice cooker, and basic kitchen stuff. Only store close by is a Walmart. Don't really care if it's traditional Christmasy stuff but figure I should at least try and have a couple good meals over the holidays even if I'm just cooking for one. Looking for suggestions on some easy poo poo to make for myself.
|
|
|
#
?
Dec 24, 2018 15:11
|
|
|
I just got assigned to cook two turkey breasts for dinner. I’ve done this before but made a roulade which I don’t want to do this time. Any suggestions? Don’t have access to my SV setup atm.
|
|
#
?
Dec 24, 2018 16:27
|
|
|
Ok what's a good basic loaf of bread that would be great with shakshuka. Bonus points for a no-knead recipe
|
|
#
?
Dec 24, 2018 19:23
|
|
|
Zerilan posted:I have to work over the next couple days so I won't really be visiting family and don't really have time to spend all day cooking. I do have a slow cooker, simple rice cooker, and basic kitchen stuff. Only store close by is a Walmart. Don't really care if it's traditional Christmasy stuff but figure I should at least try and have a couple good meals over the holidays even if I'm just cooking for one. Looking for suggestions on some easy poo poo to make for myself. Check your local stores for Cheap-rear end-Ham. Use the meaty bone, a pound of white or mixed soup beans (soak overnight if you can), a couple chopped up carrots, celery, and onions, and bay leaf. Bung it all in the slow cooker for 8-ish hours or until the beans are tender. Delicious. And then also eat ham. Ham and cheese sandwiches, ham and eggs, ham fried rice, and freeze a hunk for later if you get tired of it.
|
|
#
?
Dec 24, 2018 20:54
|
|
|
BraveUlysses posted:Ok what's a good basic loaf of bread that would be great with shakshuka. Bonus points for a no-knead recipe If you have a Dutch oven, the Saturday loaf from flour salt water yeast is great and easy. http://www.thymeoftaste.com/2017/01/13/saturday-white-bread/ Think this is it. It's even better if you toss a cup of water in the oven when you first put the loaf in the oven. Super great airy loaf.
|
|
#
?
Dec 24, 2018 22:25
|
|
|
Jay Carney posted:I just got assigned to cook two turkey breasts for dinner. I’ve done this before but made a roulade which I don’t want to do this time. Any suggestions? Don’t have access to my SV setup atm. I've found 150F for 3+ hours to work nicely for 3-4.5 lb turkey breasts (sealed in separate bags). Generic poultry herb blend and maybe a little bit of butter.
|
|
#
?
Dec 25, 2018 06:28
|
|
|
So out of curiosity, what actual use is there in an air fryer that I couldn't already get out of, say, an oven? Asking for a friend.
|
|
#
?
Dec 25, 2018 17:07
|
|
|
No
|
|
#
?
Dec 25, 2018 18:09
|
|
|
MadFriarAvelyn posted:So out of curiosity, what actual use is there in an air fryer that I couldn't already get out of, say, an oven? I love my air fryer I got for Christmas a lot. A FUCKIN' LOT. Some* food comes out crispier and faster than a microwave or oven.
|
|
#
?
Dec 25, 2018 19:03
|
|
|
My woke family is having SV beef tenderloin at 140*F tonight; my broke family is getting the same cut from the oven at 155*F. For the latter, does anyone have an opinion on reverse searing or searing first with a 250*F oven temp until the meat comes to 147*F or so?
|
|
#
?
Dec 25, 2018 21:59
|
|
|
Just wanted to share my joy and pride that I managed to replicate my Nanna's gravy today. I've not tasted it since my mum died in 2003. My partner does most of the cooking and this Christmas we weren't with family so the meat and gravy fell to me, and I bloody smashed it. Merry Christmas, goons!
|
|
#
?
Dec 25, 2018 22:09
|
|
|
Lawnie posted:My woke family is having SV beef tenderloin at 140*F tonight; my broke family is getting the same cut from the oven at 155*F. For the latter, does anyone have an opinion on reverse searing or searing first with a 250*F oven temp until the meat comes to 147*F or so? I'm a big fan of reverse sear. It's super lazy to do and always comes out great. 140 seems kinda high to be "woke" tho.
|
|
#
?
Dec 25, 2018 22:13
|
|
|
Bollock Monkey posted:Just wanted to share my joy and pride that I managed to replicate my Nanna's gravy today. I've not tasted it since my mum died in 2003. My partner does most of the cooking and this Christmas we weren't with family so the meat and gravy fell to me, and I bloody smashed it. Merry Christmas, goons! Awww, I'm so chuffed for you! I remember making my first lentil soup with knoedels. That's a must-have in my family on New Years Day, it's a Czech tradition (along with other countries) because the lentils look like little coins. My great grandmother, my grammy, and my mom always made it, and then the torch got passed to me. So your post fills me with holiday  . I'm so glad you got to have that again after 15 years. Congrats, and Merry Christmas!
|
|
#
?
Dec 25, 2018 22:32
|
|
|
The 140 tenderloin came out really well: E: everyone roast my non-existent plating skills Lawnie fucked around with this message at 06:27 on Dec 26, 2018 |
|
#
?
Dec 26, 2018 06:23
|
|
|
Lawnie posted:The 140 tenderloin came out really well: I'd eat it
|
|
#
?
Dec 26, 2018 15:36
|
|
|
Yeah, me too! Just needs some mushrooms. Speaking of beef loins, someone got me Ina Garden DeVita's new cook book, and her method for cooking it is a little nuts: 500 degree oven for 20 minutes. What the hell? At that temp, time is pointless, you'll never get it exactly right without a probe thermometer. She is known for actually testing the recipes in her cook books, so this must have been tested, but in my experience, beef tenderloin is best low and slow, with a sear before or after.
|
|
#
?
Dec 26, 2018 19:24
|
|
|
A vegetarian chili recipe I like calls for one 6-oz. can of tomato paste. I had the brief thought, "Why not just use canned chopped fire-roasted tomatoes with chilis?" but didn't know what the equivalent number of cans would be and just decided to just stick with the recipe. Questions for the thread:
|
|
#
?
Dec 26, 2018 20:19
|
|
|
There's no direct comparison between tomato paste and other canned tomato products. The flavor of tomato paste is vastly different than canned tomatoes of other sort. I guess maybe if you reduce the whole can of tomatoes until it becomes paste it would be an equivalent. You should prefer whatever you prefer. Don't let outside influences decide your tomato fate.
|
|
#
?
Dec 26, 2018 20:28
|
|
|
post the recipe Paste is obv much more condensed, adds sweetness and some savory flavor thanks to tomatoes being the best fruit. If you're using chopped you'd need to reduce it down and may not be appropriate for a sub. You can dilute paste easier to make it close to sauce. /efb - i like to use both in chili fwiw
|
|
#
?
Dec 26, 2018 20:30
|
|
|
Here is the recipe. Using both in chili seems to be a good idea, since it seems a good chili should contain both deep, long-cooking flavors and bright, tangy, spicy flavors.
|
|
#
?
Dec 26, 2018 20:44
|
|
|
Some brands of tomato paste taste much more like concentrated fresh tomato and less like delicious reduced tomato. Mostly overpriced organic brands I've noticed. Goya4lyfe
|
|
#
?
Dec 26, 2018 21:02
|
|
|
So I got an instant pot for Christmas and want to try it out. I got ingredients for the asparagus risotto recipe that came in the little instant pot recipe book, but I want to cut the amounts in half. Do I have to change the cook time as well? This is my first time using a pressure cooker
|
|
#
?
Dec 26, 2018 23:40
|
|
|
Sextro posted:Goya4lyfe
|
|
#
?
Dec 27, 2018 00:18
|
|
|
I've been interested in trying out mushroom cap burgers, where the cap is the patty. Basically everything I see online says to grill them, but I don't have a grill. Any particular reason I can't throw it in an oven on a grill on a baking sheet?
|
|
#
?
Dec 27, 2018 03:50
|
|
|
Casu Marzu posted:I guess maybe if you reduce the whole can of tomatoes until it becomes paste it would be an equivalent. I've done this, reducing in a steel pan until I got some fond and deglazed with white wine. It's a bit of a pain in the rear end, but very delicious.
|
|
#
?
Dec 27, 2018 03:54
|
|
|
Pizza Segregationist posted:So I got an instant pot for Christmas and want to try it out. I got ingredients for the asparagus risotto recipe that came in the little instant pot recipe book, but I want to cut the amounts in half. Do I have to change the cook time as well? This is my first time using a pressure cooker Your cook time should be the same. We have a pressure cooker thread too! I'm on mobile or I'd link. There are some good blogs for recipes in it that will help a lot with getting to know the instant pot.
|
|
#
?
Dec 27, 2018 05:33
|
|
|
The Bananana posted:I love my air fryer I got for Christmas a lot. Just got one as a present myself. Already planning to start dialing in a process for chicken wings, any other suggestions?
|
|
#
?
Dec 27, 2018 05:49
|
|
|
mkultra419 posted:Just got one as a present myself. Already planning to start dialing in a process for chicken wings, any other suggestions? Onion rings
|
|
#
?
Dec 27, 2018 06:04
|
|
|
I got a waffle iron for Christmas, and naturally we had waffles for breakfast yesterday, but I was wondering what else I should do with it? I think brownie waffles would be good, and there’s a recipe in the manual for falafel waffles, which I am keen to test out, but has anyone got any really good recipes I should try?
|
|
#
?
Dec 27, 2018 08:50
|
|
|
Hashbrowns
|
|
#
?
Dec 27, 2018 14:26
|
|
|
Stuffing waffles. Hell, anything vaguely casserole-like and leftover, waffle it.
|
|
#
?
Dec 27, 2018 14:46
|
|
|
|
| # ? May 12, 2024 06:38 |
|
|
Make-a da paniiiiini eyyyyy
|
|
#
?
Dec 27, 2018 14:47
|
|
