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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. edit: though I dont think I ever heard of a cartouche outside of archaeology. AAAAA! Real Muenster fucked around with this message at 18:08 on Sep 17, 2019 |
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Sep 17, 2019 18:05
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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. https://www.google.com/amp/s/www.thekitchn.com/recipe-jacques-pepins-rustic-leek-and-potato-soup-223883%3famp=1
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Sep 17, 2019 18:13
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Democratic Pirate posted:Is a thermapen worth the cost jump from the thermopop? I use a thermapen all day every day at work and would hate to wait to get temperatures. That said, I keep having to RMA their very newest model. I bought 7 for my employees and we've sent back 4 of them so far. There's something wrong with the sleep trigger. The older models are fine and cheaper. Also if you're only taking temps once or twice a day a thermopop is fine. I bought a thermapen for home use because I can't go back to the waiting.
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Sep 17, 2019 18:17
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When baking they say "remove the toothpick and if it's clean you're done." Does "wet but unblemished" count as clean? Should it be dry?
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Sep 18, 2019 01:19
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You are checking for the stickyness, when nothing clings to a wood tooth pick, it's done. Before that, too wet.
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Sep 18, 2019 01:23
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Totally depends on what your baking as well.
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Sep 18, 2019 06:30
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DasNeonLicht posted:This looks like a pro-tier recipe — thanks It is! I really like Ottolenghi's recipes and I can recommend the book, Simple, that this recipe came from too.
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Sep 18, 2019 06:56
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I tend to cook 90% of everything in my non-sticks and only bust out my stainless steel or cast iron for steaks or crisping up prosciutto. Am I basically wasting chances for more flavor by missing the chance to form a fond? Basically I guess I'm asking for someone to convince me to spend much more of my time cleaning my stainless steel pan.
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Sep 18, 2019 14:30
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captkirk posted:I tend to cook 90% of everything in my non-sticks and only bust out my stainless steel or cast iron for steaks or crisping up prosciutto. Am I basically wasting chances for more flavor by missing the chance to form a fond? Cook in whatever you like cooking in. My one caveat is that if your nonstick is 20 years old and peeling teflon into your food, you probably need to get new nonstick pans. But if they're the modern ceramic-coated stuff, then you're good to go. What cast iron/steel gives you is versatility in method of cooking, not inherently adding "more flavor." A cast iron pan can go from the stovetop, to the grill, to the oven without any care. You can use it to sauté squash, bake cornbread, sear a steak, etc etc. A steel wok is better than a non-stick wok, because that's the key to stir frying - being able to move things up onto the edges of the wok to take some ingredients out of direct heat while others are down in the high-temp and oil. But if anyone tells you that they'd rather scramble eggs in cast iron than non-stick, they're either lying to you or themselves.
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Sep 18, 2019 15:09
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Or they are cooking in a literal puddle of bacon grease, that's legit, too.
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Sep 18, 2019 15:54
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Ever since I got a set of all clad anodized pans cheap af from TJ maxx, my cast iron has been relegated to pan pizza and searing something hard.
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Sep 18, 2019 16:42
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Weltlich posted:Cook in whatever you like cooking in. I use cast iron or stainless for literally everything, I don't own any nonstick pans. But judging from the last time I did use nonstick, I'd rather use cast iron, because the way I scramble eggs scratches the poo poo out of Teflon.
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Sep 18, 2019 18:13
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There's plenty of durable non stick options out there. Teflon hasn't been cutting edge for like 20 years now.
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Sep 18, 2019 20:10
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If there's anything keeping my nonstick pan relevant it's eggs. I use a ceramic nonstick pan. Works like a charm.
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Sep 18, 2019 21:17
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Whenever I cut up chicken for a bbq etc, I generally rinse the meat, then let it soak in water for like 20 minutes before cutting and marinading it. Some vague idea about soaking up moisture before the cooking process expels it. Not a single recipe ever recommends doing this, so I'd just like to know whether that's just waste of time or something that's subtly ruining the taste of the meat / is literally going to kill me at some point?
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Sep 19, 2019 13:25
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rinsing meat is pretty dumb. soaking in salt water is pretty smart. You may want to do it for more then 20 mins. /e- rinsing was practiced back in the ol' boomer times for meat that was near off and a bit slimy. They cooked everything to oblivion so that's why it "worked" iirc
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Sep 19, 2019 13:35
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Submarine Sandpaper posted:soaking in salt water is pretty smart. You may want to do it for more then 20 mins. OP didn't say anything about salt in the water. But yeah, pork and chicken benefit from brining for an hour or two prior to cooking, especially due to how lean they are these days.
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Sep 19, 2019 13:53
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Take the water out of the equation and just rest in salt for a while and you'll get even better results.
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Sep 19, 2019 13:54
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Rinsing your chicken just sprays whatever pathogens are on it’s surface into your sink and onto the nearby countertop. It actually might kill you (more likely someone young, old, or immunocompromised).
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Sep 19, 2019 15:05
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Xander77 posted:Whenever I cut up chicken for a bbq etc, I generally rinse the meat, then let it soak in water for like 20 minutes before cutting and marinading it. Some vague idea about soaking up moisture before the cooking process expels it. What you perceive as being moist meat is just protein that isn’t overcooked. It’s not water.
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Sep 19, 2019 15:42
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i worked with a dude who said he once washed a raw chicken with soapy dishwater lmao
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Sep 19, 2019 16:20
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What is black garlic for? We were given some as a gift but I don't really get it. It's a pain in the arse to chop and has such a mild flavour I can't think of anything that would allow it to come through. Almost tempted to just eat the cloves as garlic sweets.
Bollock Monkey fucked around with this message at 21:14 on Sep 19, 2019 |
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Sep 19, 2019 17:37
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It's basically like garlic candy. I use it sort of like I use a roasted garlic, often puree'd with a little olive oil, honey and some other herbs then used as a spread for cheese and crackers. 1 bulb of black garlic, peeled 1 tsp olive oil (plus a little more if needed) 1 tsp honey 1 tsp Herbs d' Province Just puree all that together, spread it on a cracker or crusty bread with some good cheese and enjoy.
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Sep 19, 2019 17:46
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https://www.youtube.com/watch?v=3sXmARIJ5YA
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Sep 19, 2019 23:28
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Bollock Monkey posted:What is black garlic for? We were given some as a gift but I don't really get it. It's a pain in the arse to chop and has such a mild flavour I can't think of anything that would allow it to come through. Almost tempted to just eat the cloves as garlic sweets. I used to saute it with mushroom ravioli because I thought the earthy flavors would complement each other but it was just OK and I guess what I'm trying to say is I don't know either
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Sep 19, 2019 23:48
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I like it as a puree/sauce with meat Have made a black garlic vinaigrette for stir fried heavy greens Black garlic mashed potatoes
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Sep 20, 2019 00:09
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Anyone here an owner of a Kenwood Major Titanium KM020? I am wondering if you have one, does the top or the "head" lock up solidly when you push it down to start kneading dough? Or can it move up and down a little bit? I've always wondered if this was by design or if there was something wrong with the latch on mine. My mom has a kenwood from the 1970s and it locks up solidly IIRC. Had it for nearly 10 years now... 
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Sep 20, 2019 08:50
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Is there a reason to go with raw cast iron cookware over enameled? I do get that naked iron is a lot more  but enameled seems a lot easier to clean.
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Sep 20, 2019 23:30
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If you plan to use it for camping or baking, sure. If not then nonstick is fine.
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Sep 20, 2019 23:37
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aardwolf posted:Is there a reason to go with raw cast iron cookware over enameled? I do get that naked iron is a lot more If you want to use metal tools - metal spatulas, whisks, tongs, etc then go with raw cast iron. Enameled is really nice and cleans easy UNTIL it gets scratched. Then it can flake or pit. If you take good care of enameled cast iron, then it is wonderful - I love mine. But never, never, never use metal cooking tools with them and never use steel wool to clean them.
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Sep 21, 2019 03:58
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you can definitely use metal tools on enameled cookware just be gentle
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Sep 21, 2019 06:09
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What dip do people usually eat with buffalo wings? I made some using Kenji’s recipe last night but the blue cheese dip recipe I found was bland and too heavy.
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Sep 22, 2019 02:05
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I like another side of wings and a beer with mine
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Sep 22, 2019 02:47
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Casu Marzu posted:I like another side of wings and a beer with mine Actually this. Different sauces on different wings. Maybe some fries if you really want something else on the table.
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Sep 22, 2019 03:52
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I like dry rub wings but I still like them with a lot of celery and carrot sticks, to break it up
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Sep 22, 2019 04:00
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i like nice words
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amenbrotep posted:What dip do people usually eat with buffalo wings? I made some using Kenji’s recipe last night but the blue cheese dip recipe I found was bland and too heavy. At my local place, onion rings and beer. Celery is nice too
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Sep 22, 2019 04:17
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Black garlic creme fraiche
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Sep 22, 2019 04:18
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I keep it simple with some ranch.
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Sep 22, 2019 04:54
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pile of brown posted:I like it as a puree/sauce with meat pile of brown posted:Black garlic creme fraiche Weltlich posted:It's basically like garlic candy. I use it sort of like I use a roasted garlic, often puree'd with a little olive oil, honey and some other herbs then used as a spread for cheese and crackers. So pretty much I need to blend it with something and make spreads to make the most of it? Watching him touch everything with his chicken gloves is making my skin crawl.
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Sep 22, 2019 13:14
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For wings I like blue cheese dressing. This recipe here is no-frills and pretty good. Most people like it chunky but I like to hit it with the hand blender to get the blue cheese in every bite. 3/4 c.......sour cream 1 1/3 c....mayo 1 t............Worcestershire 1/2 t........mustard powder 1/2 t........ground black pepper 1/2 t........garlic powder 1/2 t........kosher salt 4 oz.........blue cheese crumbles
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Sep 22, 2019 13:17
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