|
You’ll especially be fine because you cook mozzarella while making it. You bring the milk up past 130, for a while, which means you’ll kill anything in it.
|
#
?
Oct 6, 2019 07:30
|
|
|
|
| # ? May 30, 2024 05:28 |
|
|
I have some low fat Greek yogurt. Any ideas for recipes, and already considered tzatziki? Any egg dishes maybe?
|
|
#
?
Oct 6, 2019 11:53
|
|
|
Do you feel like baking naan? I can find the recipe we use where yogurt is in the naan dough
|
|
#
?
Oct 6, 2019 12:50
|
|
|
Anyone have good experiences (or experiences at all) using a Jaccard meat tenderizer? Amazon replies seem to be mostly focused on the difficulty of cleaning them but not much about how well they work.
|
|
#
?
Oct 6, 2019 22:22
|
|
|
dino. posted:Banitsa Dino wins! 
|
|
#
?
Oct 6, 2019 22:30
|
|
|
vuk83 posted:I have some low fat Greek yogurt. Any ideas for recipes, and already considered tzatziki? Labneh E: yoghurt is also very good to marinate things with like lamb and chicken.
|
|
#
?
Oct 6, 2019 22:39
|
|
|
I lost my go-to recipe for delicious ropa vieja in the pressure cooker. Please help I need it in me.
|
|
#
?
Oct 7, 2019 00:08
|
|
|
Is all clad cookware worth it? I have a copper bottom set from costco that works fine for most things and am wondering if all clad will give me better browning when I'm pan frying chicken and steaks and whatnot. Every review of cookware reccomends it, but when you look at the amazon reviews they are super negative. Do most people just not know how to cook and are idiots? I cook nearly everything at home and am a pretty good cook with a wide repertoire. Washout fucked around with this message at 00:18 on Oct 7, 2019 |
|
#
?
Oct 7, 2019 00:15
|
|
|
AnonSpore posted:Anyone have good experiences (or experiences at all) using a Jaccard meat tenderizer? Amazon replies seem to be mostly focused on the difficulty of cleaning them but not much about how well they work.
|
|
#
?
Oct 7, 2019 00:21
|
|
|
Washout posted:Is all clad cookware worth it? I have a copper bottom set from costco that works fine for most things and am wondering if all clad will give me better browning when I'm pan frying chicken and steaks and whatnot. I'm very much not an equipment geek but IMO yes fully-clad (or tri-ply or all-clad) cookware is definitely worth the upgrade. Whether or not the brand All-Clad is worth the expense over other reputable brands (Calphalon, Tromatina, Cuisinart) is a more personal decision, though. My Cuisinart and Calphalon stuff seems to work just as well as my All-Clad.
|
|
#
?
Oct 7, 2019 00:59
|
|
|
spankmeister posted:Raw milk is fine you pussies. I made the mozzarella and then I died so I guess not!!!!!
|
|
#
?
Oct 7, 2019 01:11
|
|
Washout posted:Is all clad cookware worth it? I have a copper bottom set from costco that works fine for most things and am wondering if all clad will give me better browning when I'm pan frying chicken and steaks and whatnot. Every stainless pan review ever that I've seen on Amazon is full of people giving it negative reviews that have no loving clue how to cook on anything but a teflon skillet that they likely destroy rapidly. That said I just have the Cuisinart multi-clad set and its all been great for what I need it for. Can't speak for All-Clad but I can't imagine it's tons better than what I've got.
|
|
|
#
?
Oct 7, 2019 01:29
|
|
|
I own an All-Clad and it's good but there's nothing amazing about it. I'm also one of the people who doesn't like the All-Clad handle design. If your existing stainless skillet browns fairly evenly, there's no reason to spend the money upgrading.
|
|
#
?
Oct 7, 2019 04:28
|
|
|
I have a full set of All Clad D5 and it’s great, but I don’t think you’d lose anything buying Tramontina or Cuisinart multi clad pans if money is a factor.
|
|
#
?
Oct 7, 2019 04:41
|
|
|
Bogart posted:I made the mozzarella and then I died so I guess not!!!!! Working as intended
|
|
#
?
Oct 7, 2019 06:50
|
|
|
Happiness Commando posted:Dino wins! The visual texture of that unsettles me.
|
|
#
?
Oct 7, 2019 09:19
|
|
|
Anyone have got a favorite lasagna recipe of the ricotta type? I've been meaning to make it ever since I saw ricotta cheese is a thing we now have in stores here.
|
|
#
?
Oct 7, 2019 09:40
|
|
|
I'm working on getting more greens into my diet, and one approach I'm trying is smoothies. I'm willing to keep trying out different combos of stuff and adjust bitterness with small amounts of fats & sugars if necessary, but my goal is to find combinations that I find palatable without that if possible. Just tried my first near-random combination; spinach (which is a green I already like), banana, strawberries, raspberries. Water as the fluid. My reaction: the raspberries were a little overpoweringly sharp in the high notes, which on its own isn't terrible, except the main body of the taste was almost absent of anything else. It was like drinking water with a bit of raspberry juice in it. As I got further down the glass the sourness really started kicking me in the throat (and I like sour) and I had to abandon it. Other than ditching the raspberries, what other ingredients might be good for filling out the flavour and/or texture so it's not quite so watery? I have milk and other fats available, and a variety of fruits and veggies with perhaps more structure than spinach (broc, celery, cauli), and I'm fine picking up other stuff.
|
|
#
?
Oct 7, 2019 11:39
|
|
|
Looking for opinions on the best chefs out there currently. I know Guy Fieri is like god-tier here, but anyone even close?
|
|
#
?
Oct 7, 2019 12:26
|
|
|
Nurge posted:Looking for opinions on the best chefs out there currently. I know Guy Fieri is like god-tier here, but anyone even close? Chef Boyardee
|
|
#
?
Oct 7, 2019 12:27
|
|
|
Sandra Lee.
|
|
#
?
Oct 7, 2019 12:31
|
|
|
Nice. I like Uncle Ben too. He makes the best rice.
|
|
#
?
Oct 7, 2019 12:39
|
|
|
Chemmy posted:I have a full set of All Clad D5 and it’s great, but I don’t think you’d lose anything buying Tramontina or Cuisinart multi clad pans if money is a factor. I got some copper multi clad deal like 4 years ago and they do wonderfully. That collection was basically two skillets, two sauce pans, and a stock pot along with a separate cast iron skillet + a nonstick = pretty much the entirety of my cookware on the stove.
|
|
#
?
Oct 7, 2019 12:45
|
|
|
Jaded Burnout posted:I'm working on getting more greens into my diet, and one approach I'm trying is smoothies. I have kale, banana, carrot, and chia seeds with soy milk and a double shot of coffee as my go to morning smoothie. Spinach I find too watery, celery even more so. Instead of raspberries, good blueberries are nice for helping sweeten it but don’t carry much flavour over. Mint is nice, especially with green tea. Would always go with milk over water, and soy milk over that. If you want to branch out fruit wise pears are a good alternative to bananas that retain a good consistency/sweetness. If you want to try something more out there, one of the best smoothies I’ve ever had was with sweet potato, no idea how they pulled that off.
|
|
#
?
Oct 7, 2019 13:28
|
|
Nurge posted:Looking for opinions on the best chefs out there currently. I know Guy Fieri is like god-tier here, but anyone even close? Paula Deen
|
|
|
#
?
Oct 7, 2019 13:33
|
|
|
amenbrotep posted:I have kale, banana, carrot, and chia seeds with soy milk and a double shot of coffee as my go to morning smoothie. Spinach I find too watery, celery even more so. Instead of raspberries, good blueberries are nice for helping sweeten it but don’t carry much flavour over. Mint is nice, especially with green tea. Would always go with milk over water, and soy milk over that. If you want to branch out fruit wise pears are a good alternative to bananas that retain a good consistency/sweetness. That's helpful, thanks. I'll try normal milk to start with (as that's what I have) and if that goes well I'll look into some more adult milk-like substances. I didn't pick up blueberries as ironically I thought they'd be too overwhelming, but I do have carrots and blackberries.
|
|
#
?
Oct 7, 2019 13:50
|
|
|
Base your smoothies with yogurt and orange juice, imo.
|
|
#
?
Oct 7, 2019 13:57
|
|
|
Bogart posted:Base your smoothies with yogurt and orange juice, imo. I get a lot of fat and carbs (and, to a degree, protein) elsewhere in my diet so I'm trying to hold off on going whole-hog smoothie with it. My main goal is palatable intake of everything else.
|
|
#
?
Oct 7, 2019 14:22
|
|
|
I get where you're coming from, but you may want to add a little fat into your smoothies just for emulsification reasons. This can be avocado (whole fruit or oil), coconut oil, flax oil, hemp oil, etc. To make a long story short, most of the things you're juicing are full of fiber. Which is good, because that's why you want to have them as a smoothie, not just juice. But that fiber can make the smoothie really foamy, and then it separates out into the fiber which floats to the surface, and the juice which sinks to the bottom. Spinach, kale, any greens really, apples, pears, etc are all full of this insoluble fiber. Adding a little fat helps to keep that fiber in suspension by boosting the viscosity of the drink, so you get a smoothie instead of juice'n'clumps. Bananas, mangoes, and other fruits that have a lot of soluble fiber also help. For some reason using frozen fruit also helps a LOT. I was skeptical and for a few months was just like "whatever, I love fresh fruit and don't feel like prepping at night," but I was just being a dummy. Just take out what you want to blend the night before and shove it in a freezer bag and get it frozen. The smoothes are infinitely better that way.
|
|
#
?
Oct 7, 2019 17:14
|
|
|
Weltlich posted:I get where you're coming from, but you may want to add a little fat into your smoothies just for emulsification reasons. This can be avocado (whole fruit or oil), coconut oil, flax oil, hemp oil, etc. That sounds sensible, just when someone says "base [x] on" the thing that comes to mind to me is that stuff forming a large amount of it.
|
|
#
?
Oct 7, 2019 17:46
|
|
|
Weltlich posted:I get where you're coming from, but you may want to add a little fat into your smoothies just for emulsification reasons. This can be avocado (whole fruit or oil), coconut oil, flax oil, hemp oil, etc. I just buy discounted frozen fruit/veggies if I'm ever feeling like smoothies. Stock the freezer with them and draw down as needed.
|
|
#
?
Oct 7, 2019 18:19
|
|
|
Nephzinho posted:I just buy discounted frozen fruit/veggies if I'm ever feeling like smoothies. Stock the freezer with them and draw down as needed. This too. Often frozen fruit will be a half to a third of the price of fresh, and it'll keep as long as you need it.
|
|
#
?
Oct 7, 2019 18:22
|
|
|
Orange juice and yogurt makes your smoothie tasty. You can add in soy milk or water all you want, but some portion of food must be good for your soul, or else you’re better off choking down Soylent. 
|
|
#
?
Oct 7, 2019 18:25
|
|
|
Bogart posted:Orange juice and yogurt makes your smoothie tasty. You can add in soy milk or water all you want, but some portion of food must be good for your soul, or else you’re better off choking down Soylent. My go-to smoothie is 100 grams kale, 25 grams cilantro, 1 serrano, 1 banana, 12 grams ground flax, 12 grams ground chia seeds, juice of 1 lime, 140g of frozen mango/pineapple/papaya/(whatever was in the bruised/discount pile and is tropical)and 100g of coconut water. And it's delicious! Sometimes I swap the Serrano and cilantro out for a few mint leaves and spinach. I dream of having another chest freezer to fill with stuff including prepped out smoothies
|
|
#
?
Oct 7, 2019 18:32
|
|
|
Nurge posted:Looking for opinions on the best chefs out there currently. I know Guy Fieri is like god-tier here, but anyone even close? The Frugal Gourmet is a classic 
|
|
#
?
Oct 7, 2019 18:39
|
|
|
His Divine Shadow posted:Anyone have got a favorite lasagna recipe of the ricotta type? I've been meaning to make it ever since I saw ricotta cheese is a thing we now have in stores here. Well, mine is probably non-canonical in some ways, but it uses homemade noodles and sauce, and I've been making it for decades and people always like it, so here goes. I looked back ITT and oddly people don't seem to post actual recipes very much, but I guess they can scroll past if they want to! Lasagna: Noodles: 1-3/4 cups flour 1 tsp salt 1 tsp baking powder 2 large eggs, beaten Sift flour with salt and baking powder. Make a well in the center, add eggs, coax flour into the eggs, and fold until thoroughly blended. Gather into a claggy dough and knead on a floured board just until smooth. (A bench knife is helpful at the start.) Roll very thin (1 to 2 mm), keeping as rectangular as is possible, on floured board; let rest for 20 minutes. Cut into strips 3 inches wide and about 11 inches long. Toss gently to separate the noodles from each other, and allow to dry on a floured muslin towel for 3 to 4 hours. (Top with another muslin if you'll be leaving them for longer.) Sauce: 10 cups canned crushed tomatoes 2/3 cup tomato paste 1 large onion, chopped fine 3 cloves garlic, chopped fine 2 tablespoons olive oil 1 tablespoon salt 1 tsp fennel seeds 1 tsp dried basil 2 tablespoons snipped parsley 2 cups water (use less if crushed tomatoes have a lot of juice) Sauté onion and garlic in oil. Add tomato paste and continue sautéing. Add crushed tomatoes, salt, water, and fennel seeds. Simmer uncovered, stirring often, for one hour or until nicely thickened. Add basil and parsley. (Note, if you want to add meat to this recipe, you could brown it and add it to the sauce before the final simmer.) Cheese: 3 lbs ricotta 4 eggs ¼ cup snipped parsley 1 tablespoon fennel seeds 1 tablespoon salt 2 tsp or more black pepper (adjust as desired) 2 tsp or more cayenne 1 lb mozzarella, shredded 1 cup Romano or parmesan, shredded Keep mozzarella and Romano separate. About two hours before you want to serve, mix ricotta, eggs, herbs, and spices. Assembly and baking: 1. Cook noodles in simmering well salted water until toothsome. Quench each one quickly in ice water. Hang cooked noodles over edge of pasta basket to drain so that they don’t stick together. 2. Layer in large flat pan, oiled (mine is 14x10x3 inches), beginning with sauce, then noodles, then ricotta, then mozzarella, lastly parmesan. Repeat layering until pan is nearly full, ending with mozzarella and parmesan on top. 3. Bake in 400 F oven for one hour, then let rest on top of stove for 15-30 minutes to set for cutting. Garnish with extra snipped parsley if desired. Note that the proportions for the sauce can be adjusted to your preference, there's nothing magic about them. You can add an extra onion, more fennel, or change up the spices if you wish. The fennel seed does give a good umami kick, so it's good to have it in there.
|
|
#
?
Oct 7, 2019 19:21
|
|
|
Bogart posted:Orange juice and yogurt makes your smoothie tasty. You can add in soy milk or water all you want, but some portion of food must be good for your soul, or else you’re better off choking down Soylent. While it would be ideal to have a good balance of good for the body and good for the soul in each meal, that's currently not the life I'm working with. Good for the body is my priority with these things, good enough to not actively harm my soul is an acceptable minimum.
|
|
#
?
Oct 7, 2019 19:22
|
|
|
Fair. Good hunting, friendo.  Also I will post a butternut squash lasagna recipe I’m very fond of when I’m off work.
|
|
#
?
Oct 7, 2019 19:28
|
|
|
TofuDiva posted:Lasagna This looks delightful, and very close to a recipe I've been using for years. The layering is a little different, but looks great. I'll give it a go in a few weeks. Bogart posted:Also I will post a butternut squash lasagna recipe I’m very fond of when I’m off work. Please do. I was contemplating that the other night. I've used carrot and zucchini as noodle subs before to varying results (carrot works way better), but I was commenting to my wife that I wanted to try butternut squash.
|
|
#
?
Oct 7, 2019 19:38
|
|
|
|
| # ? May 30, 2024 05:28 |
|
|
I guess if you get the texture right, there's no reason not to butternut squash all the things? Shakshuka? Ragu?
|
|
#
?
Oct 7, 2019 21:10
|
|
i like nice words