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I'm looking at making this Chole Chaat recipe, which calls for "English Spinach" - will regular spinach work? I've never seen "English Spinach" in any of my local grocery stores.
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Feb 2, 2019 15:44
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AAAAA! Real Muenster posted:I'm looking at making this Chole Chaat recipe, which calls for "English Spinach" - will regular spinach work? I've never seen "English Spinach" in any of my local grocery stores. I am literally English (but have lived in the US) and have never heard of that. Possibly they in fact mean regular spinach as opposed to some Indian thing that's similar? Edit:Google suggests this is Australians being crazy. English Spinach is spinach, non English Spinach is what normal people call Swiss chard I guess? feedmegin fucked around with this message at 16:45 on Feb 2, 2019 |
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Feb 2, 2019 16:41
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English Spinach is the same as regular spinach, but extra irony
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Feb 2, 2019 18:35
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Scientastic posted:English Spinach is the same as regular spinach, but extra irony 
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Feb 2, 2019 18:38
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There's also various species of Amaranth that get called "chinese spinach" sometimes; Amaranth is relatively popular in India I believe.
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Feb 2, 2019 20:37
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Eeyo posted:There's also various species of Amaranth that get called "chinese spinach" sometimes; Amaranth is relatively popular in India I believe.
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Feb 2, 2019 20:45
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PDP-1 posted:Something in the appetizer/side dish/desert range, they're doing a BBQ for the main event. The easiest desert I've personally found that's generally well received and is both gluten and dairy free is meringue cookies, which IMO are best when flavored with a mix of lemon juice and lemon oil. Assuming your coworker is just lactose intolerant and doesn't have an actual dairy allergy, butter is very low in lactose and should be fine which opens up some GF recipes for tarts and pies. I don't know if it's already covered under the main event, but mashed sweet potatoes are a really nice side for BBQ that reheats readily and can retain its heat well if you insulate it. Deviled eggs are pretty classic and have neither gluten nor dairy.
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Feb 2, 2019 20:50
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feedmegin posted:I am literally English (but have lived in the US) and have never heard of that. Possibly they in fact mean regular spinach as opposed to some Indian thing that's similar? Thank you.
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Feb 2, 2019 22:27
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I’m making cheesecake but I forgot to bake the crust before pouring in the filling. The crust is a mix of gingersnap cookie crumbs, butter, and brown sugar. How hosed am I? 
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Feb 2, 2019 22:40
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I. M. Gei posted:I’m making cheesecake but I forgot to bake the crust before pouring in the filling. 
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Feb 2, 2019 22:42
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Aye, not much you can do at this point, either your crust will be underdone, or your cake will overdone. Sorry.
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Feb 2, 2019 22:47
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I mean how bad is it gonna be?
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Feb 2, 2019 22:56
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I've been making my pot roasts by putting the meat in beef broth and herbs in a dutch oven and cooking at 300 for a few hours, but it seems like the broth loses some of its flavor during the process. It still tastes good, but it doesn't taste really nice and beefy like the fresh broth, nor do the herbs have all their flavor. And it makes sense because the house smells good while it's cooking but all of that smell is something that's released then and not left over when we eat it. So I was thinking, should I replace the beef broth with water during cooking, then after it's done add some bouillon to make it into fresh broth?
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Feb 2, 2019 23:33
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How’s the salt level? Maybe the broth needs to be reduced and the end
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Feb 2, 2019 23:42
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Ron Jeremy posted:How’s the salt level? Maybe the broth needs to be reduced and the end At the end? The salt level's okay, maybe slightly low. And it does reduce during the cooking process by about 30%. Oh yeah and I do put some red wine in too if that matters.
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Feb 2, 2019 23:45
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I'm not a master chef or anything but i always save herbs until the end in my crock pot stuff because i read that they could become bitter over long cook times.
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Feb 3, 2019 01:00
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Think of vegetables/herbs that braise for a long time as seasoning, not as edible. They give up all their flavor to the pot and lose their individual personality and turn into mush-you probably don't eat the stuff leftover after making stock.. Lots of old Julia Child et al. recipes say take the vegetables/meat out, reduce the braising liquid until it coats a spoon, correct seasoning, and then return the meat to the pot and add vegetables cooked separately as a garnish. Alternatively, add the vegetables you actually want to eat at the end and cook them for 20 minutes or whatever they need and they'll taste like carrots cooked in beef juice and be delicious and not taste like brown carrot mush. Reducing the broth enough makes a huge difference and a splash of fresh wine a few minutes before it's done cooking will help brighten it up too, and add delicate herbs like chopped parsley or chives off the heat at the end.
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Feb 3, 2019 01:06
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Jewel Repetition posted:I've been making my pot roasts by putting the meat in beef broth and herbs in a dutch oven and cooking at 300 for a few hours, but it seems like the broth loses some of its flavor during the process. It still tastes good, but it doesn't taste really nice and beefy like the fresh broth, nor do the herbs have all their flavor. And it makes sense because the house smells good while it's cooking but all of that smell is something that's released then and not left over when we eat it. Random thoughts: Are you starting with homemade broth or using the boxed stuff? Cuz if you're starting off with a carton of beef broth, you're not losing flavor, it wasn't there in the first place. Start looking into other sources of umami. Vegemite, miso paste, soy sauce, fish sauce, worchestershire sauce, mushrooms, kombu, tomato paste, anchovies, etc etc. Just salt or just some more broth/bouillon is okay, but you want to build layers of flavor. Using multiple sources of umami makes a dish a lot more complex and meaty. Most people are missing acid, especially with braises. A bit of lemon or vinegar goes a long way. You should be doing your herbs in two steps. One for the braise and then one right before serving to keep its freshness. Veg too. The veg and herbs gave their all during the braise. If you're not reducing/making a gravy out of the braising liquid, that also helps. Having a good mouth feel really makes the flavors you did create linger longer than something thin. Are you searing your meat hard? Jewel Repetition posted:At the end? The salt level's okay, maybe slightly low. And it does reduce during the cooking process by about 30%. Oh yeah and I do put some red wine in too if that matters. Unless you're straining and making a gravy, 30% is nowhere near enough. You wanna reduce more than half to get any meaningful flavor out of a reduction. Casu Marzu fucked around with this message at 02:26 on Feb 3, 2019 |
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Feb 3, 2019 01:51
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AAAAA! Real Muenster posted:I'm looking at making this Chole Chaat recipe, which calls for "English Spinach" - will regular spinach work? I've never seen "English Spinach" in any of my local grocery stores.
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Feb 3, 2019 02:27
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I. M. Gei posted:I mean how bad is it gonna be? It'll be okay. Baking it should get it hot enough to melt the brown sugar so it's not gritty. I'd bet the crust'll be pretty soft.gummy, and not stick together. Should taste fine though.
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Feb 3, 2019 02:37
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poeticoddity posted:The easiest desert I've personally found that's generally well received and is both gluten and dairy free is meringue cookies, which IMO are best when flavored with a mix of lemon juice and lemon oil. A bunch of good suggestions, but meringue cookies is something I've never made and would fit the bill. Gonna look up some recipes for those - thanks for the idea!
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Feb 3, 2019 03:37
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PDP-1 posted:A bunch of good suggestions, but meringue cookies is something I've never made and would fit the bill. Gonna look up some recipes for those - thanks for the idea! Be aware that a lot of recipes call for a temperature based off of an assumed minimum oven temperature, and that larger meringue cookies will end up with a hard exterior and a softer interior if cooked hot and fast. I've personally gotten the best results in a dehydrator, but you can make oven-baked meringue cookies crispier (which I assume is generally desirable) by either making them smaller or making them in longer, flatter shapes than the traditional dollop.
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Feb 3, 2019 04:29
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Help me Goons I bought some riced cauliflower and I’m not sure what to do with it. I typically take cauliflower heads and paint on some mixture of sesame oil, rooster sauce, and salty like soy then roast. Should I treat this more like cauliflower or rice?
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Feb 3, 2019 04:49
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I've seen like eighteen different variations of Amaretto Sours on the internet - whats the threads consensus on a good recipe? Also how much simple syrup would I want to make if I was going to make a few drinks for four people? I dont want to make an excessive amount because we dont do hard liquor often and all our guests are lightweights.TychoCelchuuu posted:I'd be a little suspicious of a chaat recipe without chaat masala - you might prefer something like this. On the other hand, it'll probably taste fine, albeit not much like chole chaat.
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Feb 3, 2019 05:00
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For an amaretto sour I'd do something like: 3/4oz amaretto 3/4oz bourbon 3/4oz lemon juice 1/2oz simple to start with and then adjust to taste from there -- maybe bump up the lemon, maybe add more/less simple depending on how rich you made it and how sweet your amaretto is. I strongly recommend doing the half amaretto half bourbon thing; all amaretto is gonna be way too sweet. Serve it up, serve it over ice and lengthen with soda, add an egg white, add bitters, do whatever you want. Just make as much simple as will fill the handiest container you have for it. It'll keep essentially forever (unless it picks up a weird smell from your fridge) and you can make more very quickly.
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Feb 3, 2019 05:46
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Jewel Repetition posted:I've been making my pot roasts by putting the meat in beef broth and herbs in a dutch oven and cooking at 300 for a few hours, but it seems like the broth loses some of its flavor during the process. It still tastes good, but it doesn't taste really nice and beefy like the fresh broth, nor do the herbs have all their flavor. And it makes sense because the house smells good while it's cooking but all of that smell is something that's released then and not left over when we eat it. I'm assuming you're cooking with the lid on, at simmering temperatures? I've noticed this too, but I'm convinced at least part of it is that your get accustomed to the smell and taste when you're cooking, so when you sit down to eat it can be slightly underwhelming. I get this a lot with curries. I taste for salt/texture/doneness a lot, and the spice level gets difficult to judge after a while. Sometimes a night in the fridge can make things taste better too.
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Feb 3, 2019 05:55
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Kaiser Schnitzel posted:Think of vegetables/herbs that braise for a long time as seasoning, not as edible. They give up all their flavor to the pot and lose their individual personality and turn into mush-you probably don't eat the stuff leftover after making stock.. Lots of old Julia Child et al. recipes say take the vegetables/meat out, reduce the braising liquid until it coats a spoon, correct seasoning, and then return the meat to the pot and add vegetables cooked separately as a garnish. Alternatively, add the vegetables you actually want to eat at the end and cook them for 20 minutes or whatever they need and they'll taste like carrots cooked in beef juice and be delicious and not taste like brown carrot mush. Thanks, I'll try adding the vegetables later. Some of them do get a little overcooked. Casu Marzu posted:Random thoughts: I do make the broth into a gravy at the end and I guess some more reduction does take place there, which I forgot about. And I make the broth out of bouillon so it has a very rich beefy taste and smell before I start cooking and that's what I feel like is lost. Oh and yes I sear my meat fairly hard before I put it in the pot, and the time and temp browns it even more.
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Feb 3, 2019 06:35
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poop dood posted:I strongly recommend doing the half amaretto half bourbon thing; all amaretto is gonna be way too sweet. Seconding this (even if you cut down on the syrup amaretto is still going to be sweet), unless you go really heavy on the lemon or do something like adding ginger (either grate it and strain for the juice or just muddle some slices) which are both excellent ways to go especially with an egg white.
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Feb 3, 2019 13:02
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I always do 1:2 lemon to amaretto, which goes over well with everyone including my wife who usually wants to double the citrus in everything  I'll want to try the whiskey version though, experimenting is fun. Also check out the cocktail thread! https://forums.somethingawful.com/showthread.php?threadid=3438778 Also re: amt of syrup to make, just do a cup of sugar in a cup of water. Having extra is great, it lasts weeks!
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Feb 3, 2019 14:26
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Oh, yea, like others said, simple syrup keeps for ages. And remember you can also use it for other things than cocktails. Make some lemonade or sweet tea or whatever if you have a lot left over and don't drink so often.
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Feb 3, 2019 14:59
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Thank you for all of the replies re: Amaretto Sours and Simple Syrup! I dont have any bourbon on hand and wont have a chance to get any for today but I will keep that in mind for the future.
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Feb 3, 2019 15:22
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So I have a bunch of juice/stock left over from making Moroccan chicken*. The chicken was delicious, but I have no clue what to do with the leftover stock, since it has a very strong citrus taste. I tried using it in a mushroom scallop risotto last time, and the sheer lemon taste kinda overpowered the scallops. Suggestions? *I have no idea how Moroccan this actually is, especially considering I don't have a tagine. It's chicken marinated in olive oil, garlic, cinnamon, turmeric, paprika, ginger and cumin, then baked in a closed pot with quartered lemon and olives. The quartered lemon makes the leftover juice very tart. Edit: About simple syrup and lemons, sometimes I like to squeeze a bunch of lemons or limes in when I'm making it, since just about every drink I'll be using simple for also needs citrus. Just be careful not to overdo the citrus. I did that once, not realizing my tastebuds were acclimatizing to ever larger amounts. Left everybody at the party quite drunk and also feeling like their teeth were made of chalk. Fruits of the sea fucked around with this message at 16:54 on Feb 3, 2019 |
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Feb 3, 2019 16:42
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I'm frying some wings for Stupor Bowl. Since I've got a pot of oil going, I'm thinking I might do some fresh cut onion rings. Anyone have a recipe that they like? EDIT: wow, no Super Bowl thread this year. 
Squashy Nipples fucked around with this message at 16:52 on Feb 3, 2019 |
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Feb 3, 2019 16:50
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Squashy Nipples posted:I'm frying some wings for Stupor Bowl. Since I've got a pot of oil going, I'm thinking I might do some fresh cut onion rings. Anyone have a recipe that they like?
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Feb 3, 2019 16:57
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Fruits of the sea posted:So I have a bunch of juice/stock left over from making Moroccan chicken*. The chicken was delicious, but I have no clue what to do with the leftover stock, since it has a very strong citrus taste. I tried using it in a mushroom scallop risotto last time, and the sheer lemon taste kinda overpowered the scallops. Suggestions? Make rice pilaf with it. Pair it with some grilled/sautéed chicken seasoned with ras al hanout, or your favorite Indian curry powder.
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Feb 3, 2019 16:58
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I like to make meatloaf but I often find it comes out soggy on the bottom (I usually make it freeform on a baking sheet). Recently, I had the idea to do it on a rack over the baking sheet so it would be raised up out of the juices. I'm trying it today and I'm finding it's taking quite a while for my meat thermometer to show it as being cooked through. Is this normal? My thinking is that it's not in contact with a direct source of heat (the hot pan) anymore so it's taking longer to come to temperature, but I don't mess with a recipe like this a lot.
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Feb 3, 2019 18:22
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Hed posted:Help me Goons I bought some riced cauliflower and I’m not sure what to do with it. This is not very creative, but I'd saute a garlic clove, add the riced cauliflower, brown it a bit, cover it to steam / cook through / braise (maybe add a tablespoon or two of water) for 5 or 10 minutes, uncover, add your favorite seasoning (I would use smoked paprika), and cook until most of the juices are gone. I do this with riced broccoli or shredded brussels sprouts, and it always turns out tender and caramelized and flavorful. Don't forget the salt!
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Feb 3, 2019 18:50
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TychoCelchuuu posted:The Serious Eats onion rings recipe is wonderful. Thanks! A little more involved then I was planning on, but I've had success with beer-battered fish before.
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Feb 3, 2019 19:19
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Squashy Nipples posted:Thanks! A little more involved then I was planning on, but I've had success with beer-battered fish before. I'm not sure I'd fool around with all the freezing/peeling stuff, but do use big onions with thick layers. I usually do a beer batter with a light brown beer like Newcastle or Amberbock. You can add some soda water or a an egg white beaten to light peaks for extra light/fluffy/cripsy batter too. The cornstarch helps keep it light as well. Garlic/onion powder are good in fried batters like that too.
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Feb 3, 2019 20:13
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P sure most of the Cajun/Creole thread is boycotting the Superbowl
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Feb 4, 2019 01:42
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