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I got given a waffle-maker for Christmas, and it is great. I am using the recipe below for my waffles and it is really excellent. 250g plain (AP) flour 2 tbsp sugar 2.5 tsp baking powder 1/2 tsp salt 350ml milk 80g melted butter 2 large eggs My question is this: is there any reason to use AP flour and add baking powder instead of just self-raising flour?
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Jan 20, 2019 11:23
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| # ? May 11, 2024 09:57 |
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Scientastic posted:My question is this: is there any reason to use AP flour and add baking powder instead of just self-raising flour? Nope! You can do it either way and it's the same final product. I get tons of mileage out of my waffle iron and your recipe looks good. Sometimes I'll go 50/50 on milk + buttermilk for the liquid portion but only if it's fancy time.
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Jan 20, 2019 11:32
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I have a recipe for buttermilk waffles, but buttermilk is a bit hard to come by in the U.K...
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Jan 20, 2019 11:58
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Scientastic posted:I have a recipe for buttermilk waffles, but buttermilk is a bit hard to come by in the U.K... For waffles (and most things that use buttermilk) you can just put some lemon juice in milk for the same effect.
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Jan 20, 2019 13:08
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Ron Jeremy posted:I got a Sous vide for Xmas and have been generally pleased with the results. I still wonder about food safety though. Isn’t it a little risky to put a piece of meat through the danger zone for so long? I did a tri tip and it just smelled... weird? coming out of the bag before I seared it. As long as you cook from chilled instead of from frozen, and you stick to 2" at the thickest, you'll be good. If you want to go thicker than that, find an online calculator.
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Jan 20, 2019 13:19
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Ron Jeremy posted:I got a Sous vide for Xmas and have been generally pleased with the results. I still wonder about food safety though. Isn’t it a little risky to put a piece of meat through the danger zone for so long? I did a tri tip and it just smelled... weird? coming out of the bag before I seared it. The foundation of any advice you'll see on how to safely cook sous vide is based on two things: 1) how long it's going to take your meat to heat to bath temp at its center (or 1 degree f lower than bath temp because it's a near asymptotic curve) 2) how long it takes your meat to pasteurize at 1 degree f lower than bath temp. This is the time at which at a given temp - statistically - only one in ten million bacteria will survive. This is what a pasteurization curve looks like:  so according to this plot, if you want to kill all but one in ten million bacteria on your chicken meat, you can cook it at 140 F for 27.5 minutes or 150 F for 2.8 minutes, etc. But remember this is only the outside of the chicken. This is why you also need to know how long it's going to take to heat through, then start your pasteurization timer. Luckily, other people have already done the legwork figuring this out. This is my go-to doc for finding out where the food safety margins are, when I have some reason to get into the details: http://www.douglasbaldwin.com/sous-vide.htm (click Food Safety in the table of contents for pasteurization info) One thing you'll notice is that he doesn't provide pasteurization times for meat at thicknesses where it would take more than four hours for the meat to heat to bath temp at center. This is to prevent you from creating a bacteria incubator. According to his math, beef that's about 2.75" at its thickest is where things get iffy. But since most pathogens live on the surface of meat, some consider it generally safe to leave the center of a roast in the danger zone for longer. This means a Max of about 4" thickness. Anecdotally, it's worked fine for me. If you're worried about the surface of your meat getting funky while it slowly heats in the bath, you can pre-sear it. Also sometiems some bacteria just survive. Could be your tri-tip was just unlucky. Or maybe youre just not used to the ghoulish appearance of unseared sous vide meat and you got psyched out. I hope that gives you some leads for chasing down answers to your food safety Qs! fart store fucked around with this message at 17:12 on Jan 20, 2019 |
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Jan 20, 2019 17:07
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Wether I'm making them from scratch, or a mix, I never put eggs in waffles anymore. They just make them taste ... Unnecessarily eggy?
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Jan 20, 2019 17:41
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Squashy Nipples posted:Unnecessarily eggy? Sorry, I know what these two words mean separately, but together they make no sense
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Jan 20, 2019 18:32
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BrianBoitano posted:As long as you cook from chilled instead of from frozen, and you stick to 2" at the thickest, you'll be good. If you want to go thicker than that, find an online calculator. I have a brisket that’s thicker than that. The website for the Sous vide I have says 175deg for 24 hours or as low as 135 for 72(!) hours. Are there food safety issues here? I have a vacuum sealer but there’s got to be surface bacteria, right? Isn’t 135 incubating the gently caress out of those? fart store posted:http://www.douglasbaldwin.com/sous-vide.htm (click Food Safety in the table of contents for pasteurization info) This was excellent, tyvm Proust Malone fucked around with this message at 20:52 on Jan 20, 2019 |
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Jan 20, 2019 20:16
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Can you make waffle batter in advance and keep it in the fridge overnight?
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Jan 20, 2019 20:25
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I've done the SV brisket 5 or more times now and never had an issue. As stated it's time vs temp. Here is Kenji showing cook times for brisket I've used. https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html If I remember correctly a minimum temp of 131F has to be reached in order to kill bacteria and it has to be 1hr or something of cook time to kill 99%.
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Jan 20, 2019 20:26
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sterster posted:I've done the SV brisket 5 or more times now and never had an issue. What time and temp did you use?
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Jan 20, 2019 20:54
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Ron Jeremy posted:What time and temp did you use? I'd suggest reading that link I put in there as it gives you an idea of what the texture is going to be based on time/temp. I've tried some different temps but agree with Kenji that 155 @ 24-36hrs is probably best.
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Jan 20, 2019 20:57
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Scientastic posted:Can you make waffle batter in advance and keep it in the fridge overnight? I wouldn't. You can pre-mix the dry and wet ingredients separately and mix right before you make them though.
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Jan 20, 2019 21:50
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Scientastic posted:Can you make waffle batter in advance and keep it in the fridge overnight? IIRC, there are some waffle batter recipes that are specifically intended to sit overnight which use live yeast and produce a fairly different waffle than a standard batter, so that may be worth digging into.
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Jan 20, 2019 22:01
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I bought myself a nice kurobuta pork chop for dinner. It's a little under 1" thick. Like probably about 0.9". I've mastered thick-rear end loin chops on the grill, but this isn't thick and I'm not grilling. Also it's obviously not real lean. Please tell me: What is the best way to cook this chop indoors so that I get good rendering of the fat and I don't overcook the muscle? I'd rather do it old skool than sous vide.
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Jan 20, 2019 22:13
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If it's that close to 1", I would just reverse-sear
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Jan 20, 2019 22:17
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i like nice words
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Brine for 24hrs, grill. It's what we do at my restaurant and they're amazing. You say you aren't grilling, so you're looking for like a pan seared type approach? Or...? I would definitely still brine. We do a great one with some savory herbs and lavender. It adds a lot of complexity without being flowery or perfumey. I have a giant 2lb bag of baby carrots I bought and didn't use nearly enough of ... I am thinking of a savory carrot soup but don't really want the usual carrot-ginger blended thing. I've had a cold and been drinking a lot of ginger poo poo and cough drops and I'm tired of it. Either a brothy or a blended soup is fine, any other flavors are great (I'll admit that I don't love horseradish) I just don't want ginger. Any ideas?
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Jan 20, 2019 22:23
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Scientastic posted:Can you make waffle batter in advance and keep it in the fridge overnight? Depends on the recipe/leavening, etc. Some benefit from it, some suffer. edit: without knowing more, I’d second what the other person said about prepping dry & wet separately for your mise en place Hauki fucked around with this message at 22:26 on Jan 20, 2019 |
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Jan 20, 2019 22:24
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MAKE NO BABBYS posted:Brine for 24hrs, grill. It's what we do at my restaurant and they're amazing. I've got it dry brining now in a nice spicy salt rub a local market makes in-house. Thanks for the tip. Can you give any details on that lavender herb brine? Sounds really interesting - i'd love to see specifics. Here's the carrots entry from the flavor bible. Maybe it'll spark something. The flavor affinities section at the very end is usually pretty useful.   Anne Whateley posted:If it's that close to 1", I would just reverse-sear Sounds good. I'll post a pic if it comes out looking tasty.
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Jan 20, 2019 22:39
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Scientastic posted:Can you make waffle batter in advance and keep it in the fridge overnight? The King Arthur yeast waffle recipe is good and easy and best made the night before.
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Jan 20, 2019 22:51
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MAKE NO BABBYS posted:Brine for 24hrs, grill. It's what we do at my restaurant and they're amazing. I'd go with brothy with beef or lamb and potato or barley to augment the carrots. It depends on how much you want to make if you use the whole rest of the bag, but you could go carrot-heavy on it. For blended, what about a tomato & carrot blended soup done with paprika, thyme, basil, and maybe black pepper? I don't have recipes for these, but honestly I never use a recipe for 90% of soups I make - just put what sounds good in a pot, add some broth, and unless you either grossly over or under-salt it, it's almost impossible to gently caress up. Weltlich fucked around with this message at 23:36 on Jan 20, 2019 |
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Jan 20, 2019 23:34
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Tomorrow I'm making Beef Wellington because I'm too poor to go out and eat it. Any suggestions or gotchas I should look out for?
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Jan 21, 2019 01:20
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Dry brined and reverse seared that chop. Cooked it at 175 for a few hours til it came up to 148 in the center (used a probe). Stuck it in the freezer for ten minutes then blasted it in cast iron. Made a shallot dijon cream pan sauce.  I'm eating it now. It's real good. Eh, throwing it back in for a few more mins. A bit rarer at ~150 than I like. fart store fucked around with this message at 04:06 on Jan 21, 2019 |
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Jan 21, 2019 03:59
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fart store posted:Dry brined and reverse seared that chop. 
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Jan 21, 2019 14:35
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sterster posted:Tomorrow I'm making Beef Wellington because I'm too poor to go out and eat it. Any suggestions or gotchas I should look out for? Mince the mushrooms a little finer then you would normally. And definitely add a very small smear of hot English mustard to the top of the beef before assembly. MAKE NO BABBYS posted:I have a giant 2lb bag of baby carrots I bought and didn't use nearly enough of ... I am thinking of a savory carrot soup but don't really want the usual carrot-ginger blended thing. I've had a cold and been drinking a lot of ginger poo poo and cough drops and I'm tired of it. Either a brothy or a blended soup is fine, any other flavors are great (I'll admit that I don't love horseradish) I just don't want ginger. Any ideas? Shred and make carrot and daikon quick pickles. Shred and make savory carrot salad with cumin.
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Jan 21, 2019 15:04
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Is that what “dry brine” really means?
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Jan 21, 2019 19:40
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I'm hosting a Superbowl party at my house and I thought it would be cool if I made food representative of the cities involved in the game. Originally I was hoping the two teams would be Kansas City and New Orleans so I could just make BBQ and Cajun food. Now that the two teams involved are Los Angeles and Boston, what foods come to mind when you think of these two places? A google search just shows me my favorite restaurants in LA, and while I'd love to just make egg slut sandwiches and cumin toothpick lamb, I don't think those actually fit the bill. Of course I could always just make wings and pizza, but I thought it could be fun to make something based around 2 competing food cultures. TLDR: What foods do you think of when you think about LA and Boston?
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Jan 21, 2019 22:02
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Scott Justice posted:TLDR: What foods do you think of when you think about LA and Boston? Boston Bakes Beans Lobster Rolls Boston Cream Pie Clam Chowder LA A melting pot of Asian/Philippine/Thai/Japanese and Mexican food...
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Jan 21, 2019 22:10
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Korean bbq tacos Carne Asada fries Are definitely two appropriate foods I associate with the west coast.
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Jan 21, 2019 22:21
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Scott Justice posted:
Mediocre tacos, and clam chowder.
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Jan 21, 2019 23:44
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Dragon roll shushi
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Jan 21, 2019 23:56
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Street tacos for LA for sure, I strongly recommend carnitas. For a party type item maybe make a Boston baked beans flavor bean dip? Or a "clam chowder" clam dip?
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Jan 22, 2019 01:39
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Make cajun food anyway because New Orleans got robbed.
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Jan 22, 2019 15:47
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I've got a nice sirloin tip roast that I want to do up, but I really don't feel like a traditional roast. Anyone have any good recipes?
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Jan 22, 2019 17:24
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Ultimate Shrek Fan posted:I've got a nice sirloin tip roast that I want to do up, but I really don't feel like a traditional roast. Anyone have any good recipes? Search for tri-tip recipes if it's small. Alternatively, corn a beef.
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Jan 23, 2019 02:54
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For the super bowl, I’ve been tasked with bringing three dishes: my teriyaki chicken wings (actually Tyler Florence’s recipe, always a big hit), a dessert and deviled eggs. So I’m looking for an interesting deviled egg recipe. Last year I brought tea eggs, and I think people were put off by the marbled appearance. Also looking for dessert ideas. My go to summer dessert is a mixed berry trifle, but that seems off in January (plus I’m not sure about the quality of fresh berries in January). Ideas?
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Jan 23, 2019 03:03
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Sriracha deviled eggs
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Jan 23, 2019 05:43
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LongSack posted:For the super bowl, I’ve been tasked with bringing three dishes: my teriyaki chicken wings (actually Tyler Florence’s recipe, always a big hit), a dessert and deviled eggs. I don't have a fancy thing, but I make my deviled eggs with french's mustard, and beau monde seasoning and people go apeshit for them.
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Jan 23, 2019 07:16
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For a super bowl thing, I would do a dessert in individual portions that's an elevated comfort food, not super classy. Something like salted brown butter Rice Krispie treats or Mexican chocolate brownies. Ymmv, you know the vibe of the crowd/party better
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Jan 23, 2019 07:20
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