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How big are the hunks of thigh you're trying to cook? Hot and fast in a wok only works when you cut your poo poo super thin. Edit: for big hunks or whole thighs, a hard sear and low and slow until tender is prob the easiest way to get it done. I'll usually aim for over 165F for thighs. They have enough fat and connective tissue to keep things tasty to a much higher temperature. Casu Marzu fucked around with this message at 19:05 on Dec 17, 2019 |
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Dec 17, 2019 19:02
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Steve Yun posted:
Greens like lettuces will do OK. Same for green onions, cilantro, some other herbs.
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Dec 17, 2019 19:04
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Bluedeanie posted:I presume you are cooking with skin on and that's what is getting rubbery on you. How are you seasoning them before wok frying? Skin off, sadly. And I usually season with salt and pepper and then toss spices in closer to when they're finished. BraveUlysses posted:are you sure you cooked them through enough? chicken thighs at undercooked temps are really unappealing. if you overcook them they will be fibrous and dry, not rubbery. Unappealing sounds about right. Undercooked doesn't necessarily mean dangerous, right? Mine were cooked through, but I did sort of rush through it and just whacked it with heat thinking that'd make up for the quick cooking time. They weren't fibrous and dry at all. Still juicy, just sort of unpleasant mouth feel. Casu Marzu posted:How big are the hunks of thigh you're trying to cook? They were chunky enough to not seize up in the pan and turn into tiny bits of chicken. I'd cut a thigh into four equal strips. Shouldn't have left cooking til the last minute and given them the love they deserved instead of rushing through it just to eat.
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Dec 17, 2019 19:20
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I eat a lot of thighs, best way to is to bake/roast them. Lately I've been using the slow cooker, 3 hours on low for one layer of thighs is just about perfect. Pull the skin off, rub with seasonings, add a little liquid, boom done. Otherwise I use a dutch oven or lidded casserole dish.
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Dec 17, 2019 19:39
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Squashy Nipples posted:I eat a lot of thighs, best way to is to bake/roast them. Lately I've been using the slow cooker, 3 hours on low for one layer of thighs is just about perfect. Pull the skin off, rub with seasonings, add a little liquid, boom done. Braise is the best for thighs. I do one where it's thighs, onions, potatoes, thyme, a WHOLE LOT of paprika, and some chicken stock in the bottom, cooked until everything is nice and soft. Serve with sour cream.
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Dec 17, 2019 19:41
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I use thighs when I make fajitas, I just slice them up and fry them on a high heat with a load of spices.
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Dec 17, 2019 20:25
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That Works posted:Greens like lettuces will do OK. Same for green onions, cilantro, some other herbs. And while lettuces and cabbages do want shade, the so do pro-tier greens like gai lan and yu choy. Although it looks like that soil needs some tilling before I'd try to sow greens in it.
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Dec 17, 2019 22:18
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So buy a bag of manure and toss the dirt a little?
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Dec 17, 2019 23:52
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Steve Yun posted:So buy a bag of manure and toss the dirt a little? When I had to improve the soil in a patch of ground like that--it had been ornamental shrubs along the fenceline--I just took a couple years planting pioneer crops and then just tilling them in. poo poo like winter wheat and ryegrass are traditional for that kind of thing, but I threw in some sweet potatoes (which will break up the soil pretty well but produce low yields while they're doing it) and winter beans (specifically favas) that grow like weeds and help fix nitrogen. I also ended up just dedicating a bunch of the space to a couple large perennials that don't give a poo poo about soil quality--a Sichuan peppercorn tree, blackberries, a fig tree, rosemary, and so on.
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Dec 18, 2019 01:16
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So I have a killer craving for some halal-style chicken over rice with white sauce, and no places around here that do that kinda thing. Taking matters into my own hands, I now have rice, chicken, and spices, but no decent recipe for a white sauce. I know there's a recipe over at Serious Eats, but looking at the comments people were saying it's way too mayonnaise-heavy, and that's not my jam, so I was wondering if any of y'all happen to have a decent recipe for some homemade white sauce. Thanks in advance.
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Dec 18, 2019 06:26
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I think I’ll just make a gardening thread
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Dec 18, 2019 06:31
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Steve Yun posted:I think I’ll just make a gardening thread You're in luck, there's one already
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Dec 18, 2019 11:19
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Steve Yun posted:So buy a bag of manure and toss the dirt a little? So, SubG is right, as usual, but my first thought was: Soil? What soil? He's going to have to buy some soil. If nothing else you want to raise the bed up a little for better drainage. And yes, veggies love some good aged manure. So yeah, 3-4 bags of topsoil/loam, and a bag of poo poo. But DON'T just dump it there, to SubG's point, you want to break up the existing dirt completely before mixing in the new stuff (I wouldn't have the patience for a few years, of pioneer crops, though). It's a small enough space that you don't need to rent a tiller, just turn it over with a shovel like 6-8 times, dump in the new stuff, and turn it over another 5-6 times. There is a technique where you make overlapping piles, it's actually pretty efficient.
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Dec 18, 2019 11:55
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Aniodia posted:So I have a killer craving for some halal-style chicken over rice with white sauce, and no places around here that do that kinda thing. Taking matters into my own hands, I now have rice, chicken, and spices, but no decent recipe for a white sauce. I know there's a recipe over at Serious Eats, but looking at the comments people were saying it's way too mayonnaise-heavy, and that's not my jam, so I was wondering if any of y'all happen to have a decent recipe for some homemade white sauce. Thanks in advance. kenjis recipe is good except for the white sauce. I haven't made it yet but I dug through the comments on Reddit about this recipe and this was suggested https://www.thrillist.com/recipe/new-york/halal-white-sauce-thrillist-recipes
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Dec 18, 2019 15:10
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BraveUlysses posted:kenjis recipe is good except for the white sauce. Yeah, that's the recipe I was talking about. I'll look into the Thrillist's sauce, though I don't think I have anywhere closer that does bulk xanthan gum and I'm not keen on buying a huge bag it is not gonna work out. Thanks for the tip, though.
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Dec 18, 2019 22:40
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any suggestions for what i could do with some puy lentils? i've made the serious eats pressure cooker with chicken one a few times but i feel like i need to try something else.
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Dec 18, 2019 23:55
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BraveUlysses posted:any suggestions for what i could do with some puy lentils? i've made the serious eats pressure cooker with chicken one a few times but i feel like i need to try something else. I love lentils with a cured pork product- bacon or sausage, in a perfect world homemade. Petit salé aux lentilles is the classic French dish- really just boiled bacon with a super simple lentil stew.
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Dec 19, 2019 00:58
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What vegetables belong in tom kha?
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Dec 19, 2019 03:51
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BraveUlysses posted:any suggestions for what i could do with some puy lentils? i've made the serious eats pressure cooker with chicken one a few times but i feel like i need to try something else. I make this a lot during winter. It’s nice comfort food. https://www.theguardian.com/lifeandstyle/2015/apr/28/nigel-slater-lentils-sausages-rocket-and-pecorino-recipe
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Dec 19, 2019 10:43
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My mother is coming to visit on Sunday, and on a whim I swapped the chicken I had in my shopping trolley for a duck. I want to roast it and have it with the usual winter vegetables, but has anyone got any protips for how to get the best out of it? I don’t have a sous vide.
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Dec 19, 2019 12:53
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BraveUlysses posted:any suggestions for what i could do with some puy lentils? i've made the serious eats pressure cooker with chicken one a few times but i feel like i need to try something else. I've used lentils in a vegan sloppy Joe type of thing. It's kinda trashy but with the sauce(make from scratch no manwich) it passes for ground beef quite well.
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Dec 19, 2019 13:16
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I bought some tamarind paste to make pad Thai. It’s in a plastic jar and isn’t a paste so much as a liquid. Anyways-do I refrigerate after opening? It doesn’t say anywhere on the jar...unless it’s written in Thai somewhere...
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Dec 19, 2019 13:50
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nwin posted:I bought some tamarind paste to make pad Thai. Yeah, pop that in the fridge. I'm not sure it's sugar content, but being refrigerated won't hurt it, and it'll stop potential spoilage.
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Dec 19, 2019 16:25
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Is there a way to replicate the slightly-singed grilled corn experience without a grill? I only have an electric stove/rangetop (and a butane torch I guess). It's not essential for the salad I'm making for tomorrow but it would be a nice extra punch.
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Dec 19, 2019 21:04
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electric broiler? Radiant heat is needed, probably miserable with the torch. You may just be able to stovetop it though, i dunno, i hate corn.
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Dec 19, 2019 21:07
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A chimney charcoal starter works great for that if you happen to have one. You can do it on an electric stove if you put something on top like a big pan and let it get real hot and rotate the corn often.
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Dec 19, 2019 21:58
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nwin posted:I bought some tamarind paste to make pad Thai. Did you stir it up? Sometimes it separates a little bit.
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Dec 19, 2019 23:01
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Human Tornada posted:Did you stir it up? Sometimes it separates a little bit. ...no It will probably taste more tamarindy next time, I’m guessing.
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Dec 19, 2019 23:14
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I think I already know the answer to this but I've had some cut up pork belly in my fridge for like 10 days now. Life happened and I just couldn't get to it. Is there any chance it's still useable?
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Dec 20, 2019 03:14
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Depends on how cold and dry it's been. Smell and inspect it. If it doesn't smell offensive or look suspiciously slimy then cook it. If you're not sure, probably just toss it.
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Dec 20, 2019 05:46
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nwin posted:It will probably taste more tamarindy next time, I’m guessing. Lol
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Dec 20, 2019 13:04
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I can't seem to google my way to a straight answer here....if a recipe calls for 20oz of canned clams, what's the fresh clam equivalent? Is it worth it? My parents make a clam chowder every Christmas eve, but they live in the middle o' nowhere, and I actually have a source to get fresh ones this time around.
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Dec 20, 2019 17:33
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Ta! Got it! lofi fucked around with this message at 23:15 on Dec 20, 2019 |
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Dec 20, 2019 17:47
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Happiness Commando posted:What vegetables belong in tom kha? Mushrooms are all I use, it's pretty simple as a soup. Coconut milk, water, galangal if you can get it, lemongrass, kaffir lime leaves, straw mushrooms, chicken, fish sauce, chilis (fresh is great, paste is fine). Cilantro if you like it, bit of palm or brown sugar if it's not sweet enough to taste.
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Dec 20, 2019 19:27
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lofi posted:
   
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Dec 20, 2019 22:35
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You are welcome.
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Dec 20, 2019 23:13
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I feel like a dumbass but I bought a bottle of sherry for a recipe earlier this week. How the hell do I open it? I keep twisting and twisting but nothing happens. I'm a big babby who doesn't drink so apologies for how stupid this sounds.
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Dec 21, 2019 00:02
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Nckdictator posted:I feel like a dumbass but I bought a bottle of sherry for a recipe earlier this week. How the hell do I open it? I keep twisting and twisting but nothing happens. I'm a big babby who doesn't drink so apologies for how stupid this sounds.
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Dec 21, 2019 00:06
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It can happen sometimes with screwtops. There should be a ring on the bottom of the cap that is perforated and detachable. It's supposed to break loose as you twist allowing you to open it (sorry if this sounds patronising and it's info you already know) and it seems like that's not happening. See if you can pull that ring away from the top another way.
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Dec 21, 2019 00:11
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If that's the actual bottle (or its twin), t looks like the cap may have that maddening tough shrinkwrap stuff over it, which may be slipping so that the cap never turns. See if you can score it vertically with a craft knife or boxcutter. If it scores, then that's what it is and you can peel it off and then grip the actual top.
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Dec 21, 2019 00:34
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