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nwin posted:What do you guys use to clean your cabinets and range top? Right above my range/microwave seems to be where all the oil ends up going and the cabinets and top of the microwave have a greasy film to them despite not doing much frying at all. Any suggestions on cleaning products? I remove the burner grate and tray, brush off any carbon or burned food, maybe give them a light rinse, and put them in the dishwasher, because that's the cleanest they're ever getting without using serious chemicals. While those are washing, I'll use vinegar and water to lightly clean the stovetop, then I let a heavy layer of Lysol spray just sit for a few minutes before wiping it off. It always looks good after that. For heavy grime that I can't remove with paper towels and spray, a razor blade has always been my favorite tool. This has worked well on old, lived-in, and neglected places I've moved into in the past. I don't know what they're called, but you can buy little scraper tools designed to make holding a razor blade a little easier.
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May 1, 2019 15:40
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nwin posted:What do you guys use to clean your cabinets and range top? Right above my range/microwave seems to be where all the oil ends up going and the cabinets and top of the microwave have a greasy film to them despite not doing much frying at all. Any suggestions on cleaning products?
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May 1, 2019 21:08
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DasNeonLicht posted:I'd cook them with kale or collard greens to make something southern style like this Do you think mustard greens would work in place of kale here? We got some in our produce box yesterday and I've not cooked with them before.
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May 1, 2019 21:25
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Yes, absolutely, mustard greens can be treated pretty much exactly the same
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May 1, 2019 23:00
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nwin posted:What do you guys use to clean your cabinets and range top? Right above my range/microwave seems to be where all the oil ends up going and the cabinets and top of the microwave have a greasy film to them despite not doing much frying at all. Any suggestions on cleaning products? Along this same theme, does anyone have a range hood that actually vents to the outside? And if so, how do you clean it? I’ve been in this house for 17 years, and am moderately concerned about grease buildup, but every company I talked to that cleans hoods only does it for commercial restaurants.
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May 1, 2019 23:54
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 How do I go about prepping this for use in a pasta sauce? Strangely enough googling "El mexicano carne de soya" brings up a bunch of webpages and videos in spanish 
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May 2, 2019 00:12
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It looks like TVP just Google that you'll get a million results. I've never used it but it looks like the jist is reconstitute it in stock or just let it simmer in the sauce for about 10 minutes. Maybe you can brown it in oil after you rehydrate it IDK.
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May 2, 2019 00:22
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Human Tornada posted:It looks like TVP just Google that you'll get a million results. I've never used it but it looks like the jist is reconstitute it in stock or just let it simmer in the sauce for about 10 minutes. Oh drat, it's also known as TVP. Thank you.
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May 2, 2019 00:23
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C-Euro posted:Do you think mustard greens would work in place of kale here? We got some in our produce box yesterday and I've not cooked with them before. In my head, any kind of robust bitter green has always been interchangeable — slowly simmer with onion, garlic, and some sort of smoked, salty, fatty pork product (vegetarians and healthy eaters substitute more garlic and smoked paprika) (and drink the liquor) or use them in a salad if you're
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May 2, 2019 02:34
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LongSack posted:Along this same theme, does anyone have a range hood that actually vents to the outside? And if so, how do you clean it? I’ve been in this house for 17 years, and am moderately concerned about grease buildup, but every company I talked to that cleans hoods only does it for commercial restaurants. Maybe see if a chimney sweep or duct cleaning company will take a look?
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May 2, 2019 04:29
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effika posted:Maybe see if a chimney sweep or duct cleaning company will take a look? Any local HVAC place that does residential and commercial should be able to get a guy out to you. They are going to want commercial money for cleaning your residential hood tho. e: Residential and commercial installs, i mean. Their maintenance guys can handle all the stuff usually.
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May 2, 2019 04:33
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spankmeister posted:If you get frozen fries they will have been fried once already. Always be par-frying. Back at the bar, my process was cut, soak overnight to bleed off some of the starch, par-fry, freeze, and then finish in half peanut oil half regular fryer oil right before serving. Worked out a treat, although they eventually cut the peanut oil for cost and allergen reasons. Liquid Communism fucked around with this message at 04:59 on May 2, 2019 |
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May 2, 2019 04:56
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effika posted:Maybe see if a chimney sweep or duct cleaning company will take a look? Totally Reasonable posted:Any local HVAC place that does residential and commercial should be able to get a guy out to you. They are going to want commercial money for cleaning your residential hood tho. Thanks, good ideas, although yeah, I worry about the cost.
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May 3, 2019 00:38
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Anyone got a good recipe for shortgrain rice in an instant pot
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May 3, 2019 04:07
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What are some ideas for healthy and filling snacks that I can easily keep around to eat throughout the day? I need to gain weight and retrain my appetite to actually want to eat food, so my doctor suggested eating lots of little things throughout the day but I'm not sure where to start. I'm thinking things like muesli bars, but I don't just want to buy a million boxes of those, so I'm looking for recipes I can make a lot of that will keep for a while. Any ideas would be helpful just to get me thinking of things!
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May 3, 2019 07:46
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I'm like a half a page late but subbing a homemade peanut butter that's a little salty in a recipe where you add commercial PB and salt should be fine. If you're super worried about it roast an onion or something with no salt and puree it in
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May 3, 2019 09:21
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Gluten Freeman posted:What are some ideas for healthy and filling snacks that I can easily keep around to eat throughout the day? I need to gain weight and retrain my appetite to actually want to eat food, so my doctor suggested eating lots of little things throughout the day but I'm not sure where to start. I'm thinking things like muesli bars, but I don't just want to buy a million boxes of those, so I'm looking for recipes I can make a lot of that will keep for a while. Any ideas would be helpful just to get me thinking of things! You could try making energy bars using dates. Lots of recipes available, there’s even a chef John video. Basically you pulverize pitted dates, add nuts, berries, etc, then form into bars. High caloric density and delicious; I bring them on camping trips.
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May 3, 2019 13:45
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Gluten Freeman posted:What are some ideas for healthy and filling snacks that I can easily keep around to eat throughout the day? I need to gain weight and retrain my appetite to actually want to eat food, so my doctor suggested eating lots of little things throughout the day but I'm not sure where to start. I'm thinking things like muesli bars, but I don't just want to buy a million boxes of those, so I'm looking for recipes I can make a lot of that will keep for a while. Any ideas would be helpful just to get me thinking of things! Lawnie posted:You could try making energy bars using dates. Lots of recipes available, there’s even a chef John video. Basically you pulverize pitted dates, add nuts, berries, etc, then form into bars. High caloric density and delicious; I bring them on camping trips. And if bars are too big, you can make balls, too. I use this recipe, and a 2 TBS scoop to make balls that I roll in coconut or chocolate. (Use a scoop like this: https://www.amazon.com/NORPRO-NOR-703-Scoop-Santoprene-Handle/dp/B000SSVRYM/ref=sr_1_3?keywords=2+tbs+scoop&qid=1556892526&s=gateway&sr=8-3) 15 medjool dates pitted (that means without the pits) 1/2 cup of your favorite nut (I use pecans, but you can use cashew, almond, walnut, whatever you want) 1/4 cup shredded unsweetened coconut (You'll get plenty of sugar from the dates) 1/4 cup cocoa powder 1 tsp vanilla extract A few tablespoons of coconut or cocoa powder in a small bowl for rolling. In a food processor, chop the dates and nuts until they're 1/4" pieces. Then add in the coconut, cocoa, and vanilla. Keep pulsing until the mixture has a uniform mealy look to it. Grab a pinch, and if you can roll it into a ball in your palm and it holds together, then move on to the next step. If not pulse it a couple more times, and you can even add water, 1tsp at a time to get it to the right consistency. You want it sticky enough to hold together, but not so sticky that it leaves an absolute mess on your hands when you're rolling it. Once you've got it to the desired consistency, use the scoop to measure out 2 tbs at a time and roll it into a nice ball. Then roll that ball around in the coconut or the cocoa powder, and place onto some parchment paper. Once they're all rolled out, put them in the fridge for at least an hour. Don't skip this step or else they'll be too soft. Then transfer them to a container with an airtight lid, and they'll keep up to a week in the fridge. Note: There is a variation I make that has 1/2 cup of egg protein powder in it. If you do this, the flavor gets a slight "meringue" aspect to it, and you get the added benefits of adding protein to your diet. Be ready to add 2 tbs of water to the mix to offset the extra dry ingredient. EDIT: Store them in the fridge, but they travel well. I pop a couple in my lunch box every day to have instead of eating some sort of trash sweet snack in the afternoon. You don't need to keep them cold for the few hours between leaving home and eating lunch. Weltlich fucked around with this message at 15:21 on May 3, 2019 |
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May 3, 2019 15:18
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Gluten Freeman posted:What are some ideas for healthy and filling snacks that I can easily keep around to eat throughout the day? I need to gain weight and retrain my appetite to actually want to eat food, so my doctor suggested eating lots of little things throughout the day but I'm not sure where to start. I did my recovery weight gain using low-salt mixed nuts and homebrew plumpy'nut bars. Even if you can't keep stuff down, or just don't generally want to eat, you'll gain in the medium term with those. Just don't get hooked on cashews and turn into a fatass like I did.
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May 4, 2019 05:17
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Safe to eat or not: Unopened package of bacon about a week past "best by date"
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May 4, 2019 18:26
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Almost assuredly fine. Open and smell it. Does it smell fine? Is the lean part still pink, or kind of a cloudy brown? If smells good, and lean is still pink, you're fine.
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May 4, 2019 18:28
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Like many people here, I love cooking, but I hate cleaning afterwards. Specifically, I hate dealing with grease. Is there a product or something that I can, like, spray on the pan or whatever, that will allow me to safely pour the grease down the kitchen sink? Currently I use a shitload of paper towels to suck up the grease and throw them in the trash. Feels very wasteful, and it takes a while. I also tried pouring the grease into plastic bags and disposing them, but holding the plastic bag open with a single hand while holding the pan in the other hand is hard. Thanks in advance.
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May 4, 2019 22:36
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Lye but still not a good idea I reckon
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May 4, 2019 22:43
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enraged_camel posted:Like many people here, I love cooking, but I hate cleaning afterwards. Pour into an aluminum or steel can, dispose of can when full. If you want tipp be environmentally friendly, put it in the fridge and once is solid, scrape it into the garbage and wash the can for reuse.
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May 4, 2019 22:50
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therobit posted:Pour into an aluminum or steel can, dispose of can when full. If you want tipp be environmentally friendly, put it in the fridge and once is solid, scrape it into the garbage and wash the can for reuse. This but instead of the trash, put it in a pan to cook other things in
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May 4, 2019 22:54
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There are 2 spots in my tiny city which will take oil for proper disposal. First time I started saving old oil I used water bottles or jam jars, now I just save the empty when I finish a bottle of oil. Question - is buttercream bad to put down the sink? The oil I'm fine sitting at room temp (sealed in my laundry room) for months, but I have a batch of buttercream and I can imagine it growing into a monster.
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May 5, 2019 00:51
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Biodegradable trash?
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May 5, 2019 01:17
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Just pour it out on the road, its the city's problem now.
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May 5, 2019 01:18
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enraged_camel posted:Like many people here, I love cooking, but I hate cleaning afterwards. I don't generate tons of volume so when I do fry something or have a lot at once (1-4 pints) I'll just dump it along a fenceline or into the compost. It's biodegradable, just not superbly so.
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May 5, 2019 01:22
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I saw a video the other day where someone buries it in their vegetable garden because supposedly it's a decent enough fertilizer? I don't know if it's actually true. But what I do is I keep an empty milk carton that pour the grease in and I just throw it out when full.
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May 5, 2019 08:24
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Comedy option: make biodiesel out of it.
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May 5, 2019 08:25
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I’m going to make cauliflower cheese today, and I’ve forgotten which recipe I used last time: all the ones I can see online recommend boiling the cauliflower for five minutes before baking in the cheese sauce: that sounds like a good way to have mushy cauliflower... What does everyone else do?
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May 5, 2019 09:11
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I clean up the stem a bit then put the whole cauliflower in a big pot, then steam it wtih a couple fingers of water in the bottom with the lid closed.
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May 5, 2019 09:24
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How long do you do that? Five minutes?
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May 5, 2019 09:43
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Well, steaming takes longer so I'd start with 5 minutes and check for the desired doneness after that but usually it takes at least 8 minutes before it's tender enough to go to the baking stage. If the steaming is all the cooking the cauliflower gets, it can easily take 15 minutes or more to cook the whole thing fork tender.
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May 5, 2019 10:13
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Really? I coulda sworn I'd steam broccoli for 5 minutes and it was fine (it was chopped up into florets, not a whole crown) I'm also vaguely remembering Alton Brown saying something about brassicas releasing sulfur stink if they get moist heat for too long Steve Yun fucked around with this message at 10:33 on May 5, 2019 |
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May 5, 2019 10:30
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Scientastic posted:I’m going to make cauliflower cheese today, and I’ve forgotten which recipe I used last time: all the ones I can see online recommend boiling the cauliflower for five minutes before baking in the cheese sauce: that sounds like a good way to have mushy cauliflower... What does everyone else do? Depends on how fine the cauliflower's cut, but I usually steam it for a few minutes as it makes the whole process faster.
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May 5, 2019 15:16
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I left an opened can of tomato paste on the counter overnight, will it be safe to use as part of a chicken rub?
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May 5, 2019 15:58
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As with p much every time someone asks, as long as you're not feeding anyone super young or super old or immunocompromised, it's fine.
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May 5, 2019 16:36
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Every year for my birthday I do a BBQ. Usually smoked ribs. Is there something else new I should try smoking
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May 6, 2019 01:51
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