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also if anyone's ever lazy, either old bay or five spice powder both make outstanding dry seasoning for wings
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Sep 14, 2019 01:04
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ok fine take 1/3 of the salt off kenji recipes I love salt too but Kenji is a deer/horse/cow/elk
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Sep 14, 2019 01:16
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DaveSauce posted:also if anyone's ever lazy, either old bay or five spice powder both make outstanding dry seasoning for wings
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Sep 14, 2019 01:22
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i like nice words
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Anne Whateley posted:old bay wings forever
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Sep 14, 2019 01:36
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Steve Yun posted:ok fine take 1/3 of the salt off kenji recipes and honestly take away like 1/3 of the ingredients too, his recipes spend way too much time gilding the lily
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Sep 14, 2019 03:10
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Kenji's poo poo should be taken more as guidelines rather than strict recipes. I loving love his meatloaf but I use like 2/3 the ingredients cuz it's a goddamn salt bomb otherwise. Actually I just make my old meatloaf recipe but use gelatin and cook it inverted lime he does.
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Sep 14, 2019 18:53
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Casu Marzu posted:Kenji's poo poo should be taken more as guidelines rather than strict recipes. this is exactly what I do: just take ideas for things to improve my own food from him
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Sep 14, 2019 19:03
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Who has the best shakahuka recipe
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Sep 15, 2019 08:58
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Can't find the one I really loved but this one is merely great 
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Sep 15, 2019 12:51
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Here's my routine shakshuka 1 28 oz can of tomatoes, diced 1 roasted red bell pepper (fresh or from a jar), diced 1 medium white onion, diced 1/4 C sweet paprika 1 T hot paprika (I prefer tikhalal - use a tsp or omit if you don't want aggressive heat) 1 heaping T whole cumin seeds 1/2 C sake or other dry white wine 1 C chicken stock or water 6 VERY fresh eggs 1 C fresh curly parsley, chopped 2 T Olive oil Extra virgin olive oil for finishing Crusty baguette slabs, toasted and buttered Salt & Pepper In a 4 qt saute pan, heat olive oil on medium. Add paprika and cumin. Stir until fragrant and cumin seeds lightly crackling (~30 s - 1 min) Mix in onion, roasted red pepper, and salt. Cook, stirring periodically, until translucent (~2-3 min) Deglaze with wine and let wine reduce for a minute Add diced tomatoes and mix thoroughly. Allow mixture to come to a simmer. Partial cover with lid to reduce spatter Thin the mixture with the stock or water so that eggs will easily be able to sink in a little, put lid on pan and wait for simmer to resume Lower heat to med-low to maintain only a gentle simmer Gently drop in eggs and cook covered Wait for the eggs to cook to your preferred doneness Remove lid and remove pan from heat Serve in bowls with crusty toasted baguette slabs Finish with a drizzle of extra virgin olive oil, cracked pepper, and a generous sprinkle of fresh parsley you can use feta or olives or whatever but i prefer it simple. my ex gf liked to top with sour cream but i don't think it needs it. edited to reduce heat before adding eggs fart store fucked around with this message at 15:28 on Sep 15, 2019 |
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Sep 15, 2019 14:36
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Steve Yun posted:Who has the best shakahuka recipe The New York Times one is good
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Sep 15, 2019 16:30
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Has anybody found an induction ranges that can support heavy weights? I have a pressure canner that I don't expect I could easily use on one. For one, it is aluminum so I would need something like a diffuser to serve basically as a burner. Second, it is a five-gallon unit. I also make stock in a 7.5 gallon pot. I am just thinking with everything involved that I'd walk over the 50-pound limit I hear is common for them.
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Sep 15, 2019 20:56
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Gas range oven question. I'm ditching electric ovens and going gas. But a question about burners. I've heard all about how open burners (like those included on pricey BlueStar ranges) are superior to sealed burners. And I don't disagree with that. But is there a such thing as a higher-quality sealed burner that performs well? Asking because pretty much all of the ovens, from $1200 Whirpool ranges to $3500 KitchenAids, all have sealed burners. Is a $3.5K KitchenAid sealed burner going to be better than a $1200 Whirpool sealed burner? Or are KitchenAids just re-badged Whirlpools with nicer knobs? melon cat fucked around with this message at 00:06 on Sep 16, 2019 |
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Sep 15, 2019 21:29
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a sealed burner is always gonna have a cool spot in the middle, it's interrent to the design. it's my one gripe with gas, but it's manageable with patience, pre heating and a heavy enough cast iron pan if it's really important. still far and away better than electric but I'd love open burners.
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Sep 15, 2019 22:13
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melon cat posted:Gas range oven question. I'm ditching electric ovens and going gas. But a question about burners. I've heard all about how open burners (like those included on pricey BlueStar ranges) are superior to sealed burners. And I don't disagree with that. But is there a such thing as a higher-quality sealed burner that performs well? This is pretty much it. It's the premium trim model. It may have some nicer touches like being easier to clean on the top and so on - but, generally speaking the internals are all going to be the same, and parts will be interchangeable.
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Sep 16, 2019 01:48
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Any gas burner is gonna be a revelation coming from resistance coils. I’ve not had problems with a cool spot in the middle with my tri-ply cookware. I get a ring with my cast iron and carbon steel, so the solution is to give it more time to preheat and also to move the pan around every now and then.
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Sep 16, 2019 02:13
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Thanks for confirming all that. Sounds like I'm better off setting a hard ~$2k limit on a gas range and just get one that has the features that we're looking for (dual fuel, true convection, blah blah blah).
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Sep 16, 2019 02:49
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dual fuel is the way to go too. I really wish my gas oven went hotter than 500.
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Sep 16, 2019 03:47
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Different sealed burners put out different amounts of heat, check the BTUs. We’re redoing the kitchen and I’ve been appliance shopping. I liked the idea of the Bluestar range but ruled it out after seeing them in person. Nice idea but not up to the fit and finish of other stuff in its price range.
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Sep 16, 2019 05:22
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Hi General Questions Thread! My wife and I are trying to eat healthier so I've been trying to think of healthier things to cook, and my cooking repertoire is pretty limited. I'm a big spinach, garlic, and chickpea fan so I'm wondering about doing a pasta dish with all of them in it. How would sauteeing garlic and spinach with pasta and chickpeas work? Trying to keep it simple here, but would something like that work? If so, how would I want to order it in terms of the sautee? How much olive oil would I use if I wanted to do like 8 ounces of pasta (thats half a usual box you buy at a grocery store, right?) with like half a head (or maybe the whole thing) of garlic, several ounces of spinach, and a can of uncooked chickpeas? My gut tells me I would cook the pasta separate and heat the oil, put garlic in for a little, then add and cook down the spinach, then add the chickpeas for a minute, then add pasta and serve? Maybe sprinkle some parmesan cheese and a little black pepper on top? Or is this just a bad idea? Thanks!
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Sep 16, 2019 17:07
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AAAAA! Real Muenster posted:Hi General Questions Thread! My wife and I are trying to eat healthier so I've been trying to think of healthier things to cook, and my cooking repertoire is pretty limited. I'm a big spinach, garlic, and chickpea fan so I'm wondering about doing a pasta dish with all of them in it. How would sauteeing garlic and spinach with pasta and chickpeas work? Trying to keep it simple here, but would something like that work? If so, how would I want to order it in terms of the sautee? How much olive oil would I use if I wanted to do like 8 ounces of pasta (thats half a usual box you buy at a grocery store, right?) with like half a head (or maybe the whole thing) of garlic, several ounces of spinach, and a can of uncooked chickpeas? My gut tells me I would cook the pasta separate and heat the oil, put garlic in for a little, then add and cook down the spinach, then add the chickpeas for a minute, then add pasta and serve? Maybe sprinkle some parmesan cheese and a little black pepper on top? Or is this just a bad idea? Thanks! I'd probably put the pasta in the water about the same time i put the garlic in the oil in a skillet. Give the garlic 1-2 minutes, add the chick pea for 1-2 minutes. Take a 1/4 cup splash of pasta water and add it to the pan with a poo poo ton of pepper. Once the water is mostly cooked down another 4-5 minutes later add your spinach to wilt. About this time you're draining your pasta, don't rinse it, and throw it into the skillet. Stir to coat, maybe add a little lemon juice. You'll have 2 dishes to clean and be done in 10-12 minutes.
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Sep 16, 2019 17:15
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Nah, that’s good, I do stuff like that all the time - your guessed method is fairly close, I’d cook pasta separately and leave it a little more al dente, heat olive oil in pan, add sliced garlic and fry for a minute, wilt spinach and heat chickpea, maybe add some pepper flakes or dry herb at this point if you feel like it, add pasta with a little of its water and finish in the skillet, season with whatever else strikes your fancy. Parm is good, lemon zest or juice is good, fresh herbs, whatever. You could also deglaze with a splash of wine for flavor, toss the whole thing in a vinaigrette off the heat, or alternatively cook the chickpeas and garlic in a agridolce lower & slower, then add spinach at the end to wilt. efb surreptitiously phone typing at work
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Sep 16, 2019 17:17
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Agridolce?
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Sep 16, 2019 20:43
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vuk83 posted:Agridolce? https://en.m.wikipedia.org/wiki/Agrodolce its agridulce in spanish if you’re poking at my typo
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Sep 16, 2019 21:02
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Nephzinho posted:I'd probably put the pasta in the water about the same time i put the garlic in the oil in a skillet. Give the garlic 1-2 minutes, add the chick pea for 1-2 minutes. Take a 1/4 cup splash of pasta water and add it to the pan with a poo poo ton of pepper. Once the water is mostly cooked down another 4-5 minutes later add your spinach to wilt. About this time you're draining your pasta, don't rinse it, and throw it into the skillet. Stir to coat, maybe add a little lemon juice. You'll have 2 dishes to clean and be done in 10-12 minutes. Hauki posted:Nah, that’s good, I do stuff like that all the time - your guessed method is fairly close, I’d cook pasta separately and leave it a little more al dente, heat olive oil in pan, add sliced garlic and fry for a minute, wilt spinach and heat chickpea, maybe add some pepper flakes or dry herb at this point if you feel like it, add pasta with a little of its water and finish in the skillet, season with whatever else strikes your fancy. Parm is good, lemon zest or juice is good, fresh herbs, whatever. You could also deglaze with a splash of wine for flavor, toss the whole thing in a vinaigrette off the heat, or alternatively cook the chickpeas and garlic in a agridolce lower & slower, then add spinach at the end to wilt.
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Sep 16, 2019 22:59
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AAAAA! Real Muenster posted:I dont know what deglazing is and if I wasnt lazy I would google it but I appreciate the extra info even if someone already answered in case I want to try something new! The burnt stuff at the bottom of your pan is actually Secret Flavor and your trusty friends A Spatula and some wine or broth will unlock its hidden potential. Bluedeanie fucked around with this message at 23:11 on Sep 16, 2019 |
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Sep 16, 2019 23:06
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Hot take but my favorite deglazing method is spinach
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Sep 16, 2019 23:17
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Anne Whateley posted:Hot take but my favorite deglazing method is spinach Michael Scott posted:
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Sep 16, 2019 23:50
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AAAAA! Real Muenster posted:Hi General Questions Thread! My wife and I are trying to eat healthier so I've been trying to think of healthier things to cook, and my cooking repertoire is pretty limited. I'm a big spinach, garlic, and chickpea fan so I'm wondering about doing a pasta dish with all of them in it. How would sauteeing garlic and spinach with pasta and chickpeas work? Trying to keep it simple here, but would something like that work? If so, how would I want to order it in terms of the sautee? How much olive oil would I use if I wanted to do like 8 ounces of pasta (thats half a usual box you buy at a grocery store, right?) with like half a head (or maybe the whole thing) of garlic, several ounces of spinach, and a can of uncooked chickpeas? My gut tells me I would cook the pasta separate and heat the oil, put garlic in for a little, then add and cook down the spinach, then add the chickpeas for a minute, then add pasta and serve? Maybe sprinkle some parmesan cheese and a little black pepper on top? Or is this just a bad idea? Thanks! Yotam Ottolenghi has a wonderful recipe for chickpeas with pasta. I've cooked this a few times now and it's lovely. Give yourself plenty of time to strip the thyme leaves off the stems as it's a time (  ) consuming job!Gigli with chickpeas and za'atar
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Sep 17, 2019 00:20
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What can I do with canned french green beans? I grew up eating them, I like them with some butter and fried onions. Something about that mushy texture is so nostalgic for me, it was the only vegetable I liked growing up. Anyhoo, I went overboard at the last canned goods sale and bought a few too many cans. Same with corn. What's good for using up canned goods? It would also be great if these recipes didn't use an oven, mine is terrifying and I haven't turned it on since about April because it heats up the whole apartment.
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Sep 17, 2019 01:51
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Suspect Bucket posted:What can I do with canned french green beans? I grew up eating them, I like them with some butter and fried onions. Something about that mushy texture is so nostalgic for me, it was the only vegetable I liked growing up. Anyhoo, I went overboard at the last canned goods sale and bought a few too many cans. Same with corn. What's good for using up canned goods? It would also be great if these recipes didn't use an oven, mine is terrifying and I haven't turned it on since about April because it heats up the whole apartment. I haven't tried this, but it's on my list. It's from a blog that tests old recipes. She finds a lot of duds, but this one appears to be a win and doesn't use an oven: Surprise Dip
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Sep 17, 2019 04:12
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AAAAA! Real Muenster posted:I'll post a trip report. Bluedeanie posted:
Anne Whateley posted:Hot take but my favorite deglazing method is spinach  Helith posted:Yotam Ottolenghi has a wonderful recipe for chickpeas with pasta. I've cooked this a few times now and it's lovely. Give yourself plenty of time to strip the thyme leaves off the stems as it's a time (
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Sep 17, 2019 13:11
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Is a thermapen worth the cost jump from the thermopop?
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Sep 17, 2019 14:59
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Finish searing your whatever, take it out, and turn the pan off. Throw in a couple big handfuls of spinach and poke it around. The heat remaining in the pan will be enough to wilt it, and as it wilts, it gives off water that gets the fond up off the pan and covers the spinach in it. 
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Sep 17, 2019 15:28
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Anyone got any go-to potato and leek soup recipes? Made one last night and it was really simple, but delicious. Would like something that manages to blow you connoisseurs away.
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Sep 17, 2019 15:58
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Anne Whateley posted:Finish searing your whatever, take it out, and turn the pan off. Throw in a couple big handfuls of spinach and poke it around. The heat remaining in the pan will be enough to wilt it, and as it wilts, it gives off water that gets the fond up off the pan and covers the spinach in it. Qubee posted:Anyone got any go-to potato and leek soup recipes? Made one last night and it was really simple, but delicious. Would like something that manages to blow you connoisseurs away.
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Sep 17, 2019 16:11
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This looks like a pro-tier recipe — thanks
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Sep 17, 2019 16:51
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AAAAA! Real Muenster posted:You cant say this and not share the recipe! It was this basic BBC recipe. But it's a real no mess, no fuss kind. I wouldn't mind one that throws in a few more herbs and stuff to make it even better.
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Sep 17, 2019 16:58
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I think a British Broadcasting Corp. recipe being weirdly underseasoned is a feature, not a bug
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Sep 17, 2019 17:35
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| # ? May 27, 2024 02:41 |
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Qubee posted:It was this basic BBC recipe. But it's a real no mess, no fuss kind. I wouldn't mind one that throws in a few more herbs and stuff to make it even better. Nutmeg
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Sep 17, 2019 18:01
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