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Zorak of Michigan posted:I always follow the Alton Brown approach to wings. Steam them, cool them, finish in a hot oven to crisp the skin. That's such a clever idea
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Dec 29, 2018 21:59
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Scientastic posted:I would say that the biggest thing with getting your kids to “help” is having enough self control to let them do things that you wouldn’t, without jumping in to take over. My children love to cook with me, but at six and four, sometimes do things wrong, and letting them make those mistakes is important. This might be the best advice I've ever seen.
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Dec 30, 2018 00:06
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MazelTovCocktail posted:Looking to purchase a new fryer. Nothing special just something that will fry for occasional appetizer nights. Previously I used a fry daddy and while it was super basic, by and large I had no issue with it (clean up us is clean up). Anyway got a bunch of Amazon/target gift cards and I keep seeing things about Air Fryers. I was wondering what peoples thoughts are on air fryers? I'm not really interested in one being healthier then the other (since it's for infrequent use), but I am interested in it, if it has significantly easier clean up and the overall taste and crispyness is similar. I would say... A fryer is different than the air fryer. So if you want to hand make fries, chicken tenders, corn dogs, etc from scratch, you need to stick with a traditional fryer. The air fryer is neat, and does cool new things, and really excels as a sort of hybrid between a microwave and an oven. So frozen foods are the air fryers wheelhouse. Frozen chicken nuggets, frozen curly fries, frozen eggrolls. They all come out crispy, unlike a microwave, and faster/more energy efficient than an oven. So take that for what its worth.
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Dec 30, 2018 01:48
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The Bananana posted:I would say... Thanks I appreciate it. I wound up picking up a cheaper Oster Deep Fryer at Target (with price match and 7 bucks on a gift card), it game to about $12, since it was just to good fried food for the new years and two or three other times during the year. I figured that way, even if I wanted to get an Air Fryer eventually, it's not like I sunk a ton of money. That is interesting about the Air Fryer working best with frozen foods, since that's why I intend to fry the most often anyway.
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Dec 30, 2018 02:35
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Cross posting myself from Inspect Your Gadgets.Soysaucebeast posted:Does anyone know any good cookbook apps that let you create your own recipes, and ideally will let me upload recipes from digital books I've bought? I've been using My Cookbook, but it just refuses to import the digital cookbooks I have. It just sticks on 'importing' for hours. I'm only just getting into cooking, so it would help to have everything in one place instead of having to remember which recipe was in which book. Soysaucebeast fucked around with this message at 09:25 on Dec 30, 2018 |
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Dec 30, 2018 08:46
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I need a recommendation for a deep pot (Dutch oven or similar) so that I can throw away the Teflon coated one that came with my pot set. Primarily I need something that won't be damaged by an immersion blender. My brief amazon search showed a lot of enamel coated cast iron. I'm not sold on cast iron due to its weight; are there other options I can consider? For more info, I have an electric glass cooktop and plan to make a lot of soups and chilis in it. Dishwasher safe is a plus because I am lazy.
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Dec 30, 2018 14:53
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Just get a stainless steel one.
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Dec 30, 2018 19:07
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Soysaucebeast posted:Cross posting myself from Inspect Your Gadgets. Paprika let's you make your own recipes, and it allows you to import recipes from websites. I've never used a digital cookbook, so I don't know if it would import from them.
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Dec 30, 2018 19:37
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What's the best way to cook a T-bone steak? I got a couple for Christmas and I'm afraid of ruining them, since I don't cook steak very often.
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Dec 30, 2018 20:10
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drat Bananas posted:I need a recommendation for a deep pot (Dutch oven or similar) so that I can throw away the Teflon coated one that came with my pot set. Primarily I need something that won't be damaged by an immersion blender. My brief amazon search showed a lot of enamel coated cast iron. I'm not sold on cast iron due to its weight; are there other options I can consider? I use one of these on an electric glass stovetop with an immersion blender and have zero issues. I've never put it in the dishwasher but I'm sure it'd be fine. You get used to the weight. Well-made, sturdy things weigh more.
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Dec 30, 2018 20:36
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Is it safe to eat the husks on tamales?
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Dec 30, 2018 20:44
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I second "just get a stainless pot" poop dood posted:I use one of these on an electric glass stovetop with an immersion blender and have zero issues. I've never put it in the dishwasher but I'm sure it'd be fine. Cast iron weighs more. I wouldn't say that it's inherently more sturdy or well made than a stainless pot. Enameled cast iron is actually easier to damage than stainless, so Jewel Repetition posted:Is it safe to eat the husks on tamales? I mean, good luck.
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Dec 30, 2018 20:44
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Zorak of Michigan posted:Or you could try retrograding the starch, if you have a sous vide machine. My potatoes don't really come out too sticky or gummy though, it's more like they've got a bunch of little fine particles in them.
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Dec 30, 2018 20:46
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Oh and I use a mix of canola and butter instead of just butter if that matters.
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Dec 30, 2018 20:50
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Laocius posted:What's the best way to cook a T-bone steak? I got a couple for Christmas and I'm afraid of ruining them, since I don't cook steak very often. How thick are they?
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Dec 30, 2018 21:30
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Jewel Repetition posted:My potatoes don't really come out too sticky or gummy though, it's more like they've got a bunch of little fine particles in them. They probably need to be cooked longer - it’s okay if they fall apart some. Also, let them steam off for a while after you drain them. The drier the potatoes, the more fat they will soak up. You may also just not have a fine enough masher.
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Dec 30, 2018 21:43
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Jewel Repetition posted:Is it safe to eat the husks on tamales? Lol
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Dec 30, 2018 21:45
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Admiral Joeslop posted:Is there a decent webpage, app or similar that can give me cooking times and temperatures for various foods, mostly oven based? I'm bad at memorizing those types of things and googling tends to give me eight different answers, assuming I can find the info buried halfway down the page, between three different ads and a story about the author's childhood. This is what I keep a good generic cookbook around for. Bittman, America's Test Kitchen, Joy of Cooking (one of the recent ones when the family got control of it again), whoever else you trust to make a decent general cookbook. Soysaucebeast posted:Cross posting myself from Inspect Your Gadgets. RECIPE DATABASE QUESTION Paprika is probably closest to what you want. I think you're going to find that there isn't much around to import from ebooks-- you'll have to copy that stuff out by hand, probably. If you've got some spare time on your hands and like coding, a database shouldn't be too hard to get started. Getting recipes from websites isn't too hard (see here). Importing from ebooks will definitely be trickier so that's why you don't see apps that do it. There's no standard cookbook recipe API, just the ebook formats and every book will structure their recipes a little differently. Maybe somebody's made a Caliber plug-in? Might be worthwhile cross-posting in Cavern of Cobol if you haven't yet. effika fucked around with this message at 22:09 on Dec 30, 2018 |
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Dec 30, 2018 22:07
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I had creamed coconut that I thought was unopened, but it turns out my mum used it about 3 weeks ago and left it in the cupboard, instead of putting it in the fridge (box label says store in fridge and use within 2 weeks once opened). so I went today and added it to 400ml of water to make coconut milk and threw it in a dish I was making. is it only going to negatively impact the flavour, or am I going to give myself botulism or megaparasites if I eat this? it was white at the top of the pack (the part that was exposed to air, so I figured it was just oxidation) and kind of a cream / beige colour in the part that was still properly wrapped in plastic. is that normal? it kinda reminded me of coconut oil you can buy in jars, and they're good for months once opened. Qubee fucked around with this message at 22:29 on Dec 30, 2018 |
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Dec 30, 2018 22:26
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Chemmy posted:How thick are they? Pretty thick. I'd say about two inches.
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Dec 30, 2018 23:46
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What's a good use for the used bonito flakes after making dashi? I figured the cat would be all about scarfing them down, but that doesn't seem to be the case.
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Dec 30, 2018 23:48
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Hopefully you have a meat thermometer. Easiest is probably to reverse sear. https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
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Dec 30, 2018 23:49
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Jewel Repetition posted:Is it safe to eat the husks on tamales? uh, l o l, dare I ask why?
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Dec 31, 2018 02:07
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Tom Gorman posted:What's a good use for the used bonito flakes after making dashi? I figured the cat would be all about scarfing them down, but that doesn't seem to be the case. drat, I toasted bonito, etc. once for Ivan’s katsuobushi salt, left the kitchen for like ten seconds and when I came back my kittens had devoured most of it and the rest was floating gently through the air like a fishy confetti cannon had gone off you could probably mix it into soil as a fertilizer or something though if you’re desperate to find a use
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Dec 31, 2018 02:11
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effika posted:If you've got some spare time on your hands and like coding, a database shouldn't be too hard to get started. Getting recipes from websites isn't too hard (see here). Importing from ebooks will definitely be trickier so that's why you don't see apps that do it. There's no standard cookbook recipe API, just the ebook formats and every book will structure their recipes a little differently. Maybe somebody's made a Caliber plug-in? Might be worthwhile cross-posting in Cavern of Cobol if you haven't yet.
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Dec 31, 2018 02:33
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Hauki posted:uh, l o l, dare I ask why? I just don't want them to go to waste and need more fiber in my diet.
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Dec 31, 2018 02:54
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Jewel Repetition posted:I just don't want them to go to waste and need more fiber in my diet. there are more efficient ways to incorporate more fiber into your diet than attempting to eat dried corn husks
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Dec 31, 2018 03:09
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I mean poo poo man, Metamucil can be dissolved into whatever you want and won't have hardened bits that can perforate your bowels.
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Dec 31, 2018 03:23
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Soysaucebeast posted:Thanks everyone for the assist. I definitely don't code, but I'm starting to lean towards the idea that maybe I can transcribe a few recipes a night. I've only got a handful of cookbooks from humble bundles, so at least it won't take me a billion years. I use Pepperplate.com It uses the food API mentioned above, but if the website doesn't play nice you can copy/paste into a pop-up modal. Might work with an in-browser PDF or ebook reader too. My favorite part is that it formats everything wonderfully - compact enough you can see the ingredients while reading the steps, narrow enough you can split screen with 2 recipes or with 1 recipe and a timer app. Oh, and it's free and has a mobile app 
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Dec 31, 2018 06:53
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Qubee posted:I had creamed coconut that I thought was unopened, but it turns out my mum used it about 3 weeks ago and left it in the cupboard, instead of putting it in the fridge (box label says store in fridge and use within 2 weeks once opened). so I went today and added it to 400ml of water to make coconut milk and threw it in a dish I was making. is it only going to negatively impact the flavour, or am I going to give myself botulism or megaparasites if I eat this? Frankly my man it's a wonder that you haven't died of food poisoning already, what with your habit of leaving cooked rice in the pot at room temp overnight and all.
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Dec 31, 2018 07:52
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poop dood posted:Frankly my man it's a wonder that you haven't died of food poisoning already, what with your habit of leaving cooked rice in the pot at room temp overnight and all. i'm a marvel of science! I've stopped the rice thing, I refrigerated my rice within two hours of cooking a big batch yesterday, that's progress.
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Dec 31, 2018 11:51
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Tom Gorman posted:What's a good use for the used bonito flakes after making dashi? I figured the cat would be all about scarfing them down, but that doesn't seem to be the case. You can use it to make furikake
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Dec 31, 2018 14:04
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I routinely leave things like Pizza or chicken curry out on the counter for up to 24-36 hours. I've done that all my life. Ironically the only time I've ever gotten sick from food was from a piping hot, brand new fresh bowl of fish soup I made, which used all fresh from the store ingredients. I assume the clam juice I bought had somehow gone off, because the only other stuff in there was some seafood stock, chunks of fresh cod, frozen veggies, and some tomatoes. 
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Dec 31, 2018 16:50
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I think the “don’t leave stuff on the counter or you’ll get food poisoning” is wholly dependent on where you live. When I lived in Edinburgh, and was too poor to put the heating on, we would routinely leave stuff on the countertop for days on end. In Florida, not so much.
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Dec 31, 2018 17:54
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I don't have a Dutch oven, is my huge stainless steel saute pan an ok substitute for making stuff like this? Like will the results be similar enough, because I can't afford to buy one and I want to eat stew.
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Dec 31, 2018 20:15
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big dyke energy posted:I don't have a Dutch oven, is my huge stainless steel saute pan an ok substitute for making stuff like this? Like will the results be similar enough, because I can't afford to buy one and I want to eat stew. Sure, as long as it all fits and is oven safe (no plastic). I used a deep 12 inch cast iron skillet for oven braises for years (covered with foil).
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Dec 31, 2018 21:37
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Nice, it's a gigantic Cuisinart aluminum saute pan with a lid. I have actually used it for pot roast before but I'm all concerned I was doing it wrong.
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Dec 31, 2018 21:40
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Can anyone recommend a good cookbook or three for tasty and healthy vegetarian / vegan dishes? Who is the Julia Child of vegans?
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Jan 1, 2019 02:32
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If you just want good vegetarian/vegan recipes, go to Allrecipes and filter for vegetarian/vegan. There's tons of great recipes; even I, a definite carnivore, love me some portabella cap burgers. If you want a bunch of holier-than-thou preachiness with your recipes, some of which taste really bad because they're attempting to make something that resembles a non-vegan dish without understanding what purpose the animal products in the original recipe are serving, buy the best selling Vegan cookbook on Amazon.
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Jan 1, 2019 03:07
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It all depends on what you're trying to do. Just add some non meat into your meal rotations? Go full-on meatless? Cut back just on red meat? Have some dietary restrictions to work around? Preferred cuisine? My mom still cooks stuff out of her old Moosewood cookbook. A lot of the recipes can be found online for free these days (it's from the 70s after all) but check it out from your library to see if it fits in with your tastes. I usually do the "filter by vegetarian" trick these days though. I am also not afraid to leave meat out entirely or sub in chickpeas/beans/mushrooms/tofu depending on the dish. Waldorf salad with chickpeas instead of chicken is now requested over the original in my house, for example.
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Jan 1, 2019 04:11
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