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I have and it's baller. Smells like fish though. I will 2nd the "thinnest layer you can manage" though BrianBoitano fucked around with this message at 02:59 on Nov 19, 2019 |
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Nov 19, 2019 02:55
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| # ? May 11, 2024 19:43 |
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BraveUlysses posted:did you make it in a pressure cooker? Just a regular pot. I did brown the turkey bits first and scraped up the cone off the pan I browned them in which might be the problem. My chicken stock usually come out clear, but I don’t brown anything first for it.
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Nov 19, 2019 13:47
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I'm making grilled chicken thighs / breast on skewers again, they turned out so great last time. The original plan was to just make a basic salad and mix it with french dressing, then layer the grilled chicken on top. However, I want to make a side of rice as I think this will make a heartier meal (having both the rice and salad) and my partner can take it to work tomorrow for lunch. Do you guys think I should make a basic curry sauce to put on top of the rice and grilled chicken, or will it be fine without? Worried it may be a bit too dry just having grilled chicken and rice. PS: get a salad spinner, people. The amount of liquid it threw off of the lettuce and other veggies is astonishing. No more wet salads. I also sprinkled salt on tomatoes and let them drain, then spun those too. Cause I personally don't like the salad juice that accumulates at the bottom of the bowl.
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Nov 19, 2019 14:58
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Were I your spouse I'd be happy to have the curry. Not required if your rice and chicken are done right, but a nice bit of insurance and also just yummy in general. With your tip for salad juice - are you keeping leftover salad undressed and dressing right before eating? That's another pro gamer move. Generates an extra dirty mason jar, but worth.
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Nov 19, 2019 16:20
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Ah, I see you're another gamer with exquisite taste. Girlfriend was a cave dweller who'd dress the salad and then refrigerate for the following day, until I taught her how to be civilized. Dressing stays far away from the salad until serving. Things would just be ridiculously watery because no matter how hard I tried, I couldn't properly dry the stuff before mixing, so it'd be a mixture of water, tomato juice and dressing at the bottom of the bowl.
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Nov 19, 2019 18:29
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So I got drunk last night and ordered 50 bux of whole spices of like every flavor of cardamom and blade mace and whatever else. What are some bomb curry recipes I can do?
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Nov 20, 2019 01:29
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barkbell posted:So I got drunk last night and ordered 50 bux of whole spices of like every flavor of cardamom and blade mace and whatever else. What are some bomb curry recipes I can do? I'll be looking forward to curry recipes too, but in the meantime, put some of that cardamom in your tea, and grind some up and put it in homemade bread rolls.
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Nov 20, 2019 03:58
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TofuDiva posted:I'll be looking forward to curry recipes too, but in the meantime, put some of that cardamom in your tea, and grind some up and put it in homemade bread rolls. green pods, black pods, or the seeds? i got all 3 now
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Nov 20, 2019 04:03
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barkbell posted:green pods, black pods, or the seeds? i got all 3 now Nifty! I'd go with black pods in black tea, green pods in delicate teas (green or white). If by seeds you mean you've got the innards of cardamom pods already out of their shells, just grind those up and use them in a rich bread dough. I like about a teaspoon of ground cardamom per 3 cups of flour for a good but not overpowering flavor, but you can adjust that up or down to suit your preference. Consider yourself lucky btw - when I was recovering from major surgery a few years ago and on strong pain stuff, I ordered sewing machines. Yes. Plural.
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Nov 20, 2019 05:34
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barkbell posted:So I got drunk last night and ordered 50 bux of whole spices of like every flavor of cardamom and blade mace and whatever else. What are some bomb curry recipes I can do? Sounds like you need some Massaman and Rendang curry in your life.
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Nov 20, 2019 07:00
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I got some goose breasts from a coworker. Any recipe suggestions? I’ve neither cooked nor eaten goose before, so I’m pretty excited.
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Nov 20, 2019 16:10
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M42 posted:I got some goose breasts from a coworker. Any recipe suggestions? I’ve neither cooked nor eaten goose before, so I’m pretty excited.
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Nov 20, 2019 16:11
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Roast them and then go to twitter and post the picture with #untitledgoosegame
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Nov 20, 2019 16:43
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Leal posted:Roast them and then go to twitter and post the picture with #untitledgoosegame
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Nov 20, 2019 16:45
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My wife makes these Oreo truffles that are delicious, but coating then in chocolate is currently a huge pain in the rear end. The way we're currently doing it is to melt some chocolate chips in the microwave with a little vegetable oil. The main problem is the chocolate stiffens up after just a few truffles, so it's got to be reheated. Also, trying to dip them in a bowl and use spoons to coat them is tedious. Is there anything we could do to make the process easier?
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Nov 20, 2019 17:15
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hooah posted:My wife makes these Oreo truffles that are delicious, but coating then in chocolate is currently a huge pain in the rear end. The way we're currently doing it is to melt some chocolate chips in the microwave with a little vegetable oil. The main problem is the chocolate stiffens up after just a few truffles, so it's got to be reheated. Also, trying to dip them in a bowl and use spoons to coat them is tedious. Is there anything we could do to make the process easier? You can keep things in bowls warm by placing them on top of a slightly smaller bowl filled with warm/hot water that's wrapped in a towel for insulation. That's also how I proof dough when room temp is too low.
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Nov 20, 2019 17:42
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hooah posted:My wife makes these Oreo truffles that are delicious, but coating then in chocolate is currently a huge pain in the rear end. The way we're currently doing it is to melt some chocolate chips in the microwave with a little vegetable oil. The main problem is the chocolate stiffens up after just a few truffles, so it's got to be reheated. Also, trying to dip them in a bowl and use spoons to coat them is tedious. Is there anything we could do to make the process easier? There's a whole art and a lot of science to this for people who do it often. Keeping the chocolate warm using poeticoddity's method would work well. In my case, I put it on a warming plate (the kind that is sold for people to keep their mug of tea or coffee warm). Possibly the most useful tool to have is a chocolate dipper, which is essentially a coiled wire or a couple of tines with a handle. I prefer the coiled wire. There are commercial ones, but I made mine by re-bending a couple of the egg dippers that come with Easter egg dye packages. The coil just needs to be a little wider than the truffle, and cupped a little bit so that the truffle stays put. With a dipper, you can dip the truffle in, flip it around to cover, and lift it back out with minimal mess.
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Nov 20, 2019 18:06
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Those all sound like great ideas, but I'd also strongly recommend you switch from chocolate chips to bar chocolate. Chocolate chips are formulated to not melt in the oven, so you're fighting food scientists when you try to force it by adding vegetable oil. Instead melt a bar of chocolate. My favorite method is to chop fine, melt 90% of it in the microwave in short increments (20 seconds, stir, 15 seconds, stir, 10, stir, 10, stir, etc) then once it's all melted stir in the remaining 10%. Melting slowly is supposed to keep the temper, and adding the 10% is supposed to fix it if you accidentally overheated.
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Nov 20, 2019 18:44
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Could you not just use a bar of chocolate and put it in a bain marie and then when you've melted it, turn the gas off and let the residual heat / steam keep it in liquid form? Can't microwaving it make it too hot and gently caress with the chocolate's taste or something?
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Nov 21, 2019 08:44
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How long can you leave frying oil in a countertop fryer without issues? I fried a test batch of falafel in canola oil Tuesday morning and I plan to fry another batch tonight. There are some large particles that I didn't fish out and I didn't have any filtering materials on hand. It looks clear. It smells more strongly than the unused canola oil, but not cheesy or fishy. You have to get your nose pretty close and smell with intent to detect it. I have absolutely no clue how strongly bad canola oil is supposed to smell.
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Nov 21, 2019 08:58
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It's fine. Lasts longer if you filter it, I usually just stick a paper towel in a funnel and pour it through that. You'll know when oil goes rancid.
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Nov 21, 2019 09:00
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When I still had a fryer I'd keep the oil in there for weeks. The oil doesn't go bad very easily. The most important thing is how often you've used it. After a while it gets pretty dark and starts smelling like, well, old fry oil and it'll be time to replace.
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Nov 21, 2019 09:24
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Best way to filter is with gelatin or proprietary filter chemicals. I recommend gelatin, you gotta buy the filter stuff 5 gallons at a time
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Nov 21, 2019 15:38
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BrianBoitano posted:Those all sound like great ideas, but I'd also strongly recommend you switch from chocolate chips to bar chocolate. Chocolate chips are formulated to not melt in the oven, so you're fighting food scientists when you try to force it by adding vegetable oil. This is a really good point. Depending upon how large a batch of truffles you're making, it might be worth buying chocolate wafers or chunks explicitly for melting and dipping. King Arthur Flour has Valrhona, Guittard and Callebaut as well as some organics. Amazon has some of these too. FaradayCage posted:How long can you leave frying oil in a countertop fryer without issues? As others have said, your oil should be fine. The one difference to look out for when you cook your next batch is that your food will brown a little bit faster. There are well-understood food chemistry reasons for this but I don't remember the details; perhaps other goons will remember and chime in if you are interested in the mechanics of it.
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Nov 21, 2019 17:32
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pile of brown posted:You'd have a lot of trouble smoking thin sliced pork belly into a satisfactory product It's great just fried with salt though.
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Nov 21, 2019 18:18
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bob dobbs is dead posted:Best way to filter is with gelatin or proprietary filter chemicals. I recommend gelatin, you gotta buy the filter stuff 5 gallons at a time Instructions for and pictures of the gelatin method here: https://www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html
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Nov 21, 2019 19:06
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Say you went to the grocery store at 11:00 am and bought cream cheese. Say you were absent minded and accidentally left it in the car and didn't get it in the fridge until 1:15 pm. Would you still eat that cream cheese?
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Nov 21, 2019 19:18
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I can’t imagine anything going bad in two hours unless it’s summer and the car is 130F inside. Does it smell weird? Did it melt into something horrible? If not eat it. edit: don’t serve it to anyone immunocompromised.
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Nov 21, 2019 19:20
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If it was pasteurized and still sealed (which should be most cream cheeses in tubs) it should be fine. I would still eat the stuff that is wrapped in foil but maybe don't give it to grandma or an infant.
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Nov 21, 2019 19:37
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ulmont posted:Instructions for and pictures of the gelatin method here: https://www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html I tried this exactly once. Never again. I do a gallon of oil at a time, and at that scale this technique is more of a pain than just batch filtering through a nut milk bag. The gelatin might filter it out a little better and give you a few more uses before you toss it, but as it stands my oil lasts for ~10 uses just fine and that's OK by me to avoid this PITA.
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Nov 21, 2019 19:42
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Chemmy posted:I can’t imagine anything going bad in two hours unless it’s summer and the car is 130F inside. taqueso posted:If it was pasteurized and still sealed (which should be most cream cheeses in tubs) it should be fine. I would still eat the stuff that is wrapped in foil but maybe don't give it to grandma or an infant. Thanks to you both. I opened it and it smelled fine. I'm the only person who eats it in my house so I'll risk puking alone for the glory of cream cheese on an everything bagel.
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Nov 21, 2019 19:45
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me your dad posted:Thanks to you both. I opened it and it smelled fine. I'm the only person who eats it in my house so I'll risk puking alone for the glory of cream cheese on an everything bagel. It is worth keeping in mind that exposure to heat reduces the shelf life of dairy products (there's a standardized table for milk that's kept in walk-in coolers at some grocery stores). Consequently, you should expect it to spoil sooner than cream cheese that's been stored at fridge temp for it's entire existence.
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Nov 21, 2019 23:50
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Look at all these scrubs who didn't take dairylea dunkers to school to eat them in the playground at lunch after they've been sitting in a bag in your locker for 5 hours
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Nov 22, 2019 12:04
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Anyone ever make poke at home? I'm thinking about if it but I'm not sure about the safety of cost effective tuna options like frozen tuna from the megamart. There's an Asian grocery nearby that sells tuna meant for sashima/sushi but that will not be cost effective.
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Nov 22, 2019 20:32
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"Sushi grade" is a marketing myth. I use regular supermarket frozen fish all the time and can confirm I am not dead. It's not like there's a separate fishing ship catching sushi tuna and freezing it differently, it all gets flash frozen and dumped in the hold the same way when they catch it.
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Nov 23, 2019 00:26
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Grand Fromage posted:"Sushi grade" is a marketing myth. I use regular supermarket frozen fish all the time and can confirm I am not dead. It's not like there's a separate fishing ship catching sushi tuna and freezing it differently, it all gets flash frozen and dumped in the hold the same way when they catch it. Yeah, I was trying to avoid evoking the idea of "sushi grade" because I understand that's a combination of marketing and (in some places) selling specific cuts of the fish. I'm less worried about what happened on the ship and a little concerned about the stuff that occurred since then that could, say, lead to a salmonella outbreak (which occurred earlier in this year with tuna).
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Nov 23, 2019 01:15
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Make sure you get fish that's been frozen for parasite destruction or farm raised with a parasite free diet.
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Nov 23, 2019 01:51
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What sort of containers do people use for storing reused deep fry oil?
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Nov 23, 2019 02:29
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amenbrotep posted:What sort of containers do people use for storing reused deep fry oil? I just let it cool, filter it, and put it back in the bottle(s) it came in.
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Nov 23, 2019 02:31
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Grand Fromage posted:It's fine. Lasts longer if you filter it, I usually just stick a paper towel in a funnel and pour it through that. You'll know when oil goes rancid. Thanks. Used it and it was great!
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Nov 23, 2019 02:37
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