|
Asking this in this thread because there are more eyes here than the Japanese food thread and it's a pretty basic question: How long does dashi last in the fridge? I made a batch before heading out of state for the holidays and forgot to parcel it out into single servings in the fridge. Doesn't smell funny or anything but I've always read you it has a fridge life of a few days.
|
#
?
Dec 28, 2019 02:17
|
|
|
|
| # ? Apr 27, 2024 22:50 |
|
|
captkirk posted:How long does dashi last in the fridge? I made a batch before heading out of state for the holidays and forgot to parcel it out into single servings in the fridge. Doesn't smell funny or anything but I've always read you it has a fridge life of a few days. I don't think I've ever made dashi any way other than à la minute though, just because it's so loving simple and I always have the raw materials on hand.
|
|
#
?
Dec 28, 2019 08:56
|
|
|
Has anyone ran into pickled pigs lips in the wild. I keep reading about them but have not found them. Yes I am probably 35% made of Vinegar.
|
|
#
?
Dec 28, 2019 09:19
|
|
|
stinkypete posted:Has anyone ran into pickled pigs lips in the wild. I keep reading about them but have not found them. Yes I am probably 35% made of Vinegar. Seems like a gimmick thing that someone specific would do tbh. Make head cheese or cabeza tacos, Why save 4 ounces of a 200# hog for that purpose?
|
|
#
?
Dec 28, 2019 13:55
|
|
|
I'm gonna make a roast beef dinner on new year's eve but I'm out of the country and so I asked my girlfriend to pick up some meat for me. We live in Luxembourg so all the cuts are in French - she bought an 800g 'roti gite a noix a braiser'. Trying to find translations of what the different cuts are is quite difficult but I think it's either topside or thick flank? So first I'm hoping are there any frenchies here that can help me identify this cut, and then what would be the best way of roasting it because I've never roasted a joint of beef before. Obviously braiser means braise, which is clearly not roast, but all the descriptions of thick flank say it's a great cut for roasting. Alternatively if it would be poo poo roasted I guess I could make boeuf bourguignon.
|
|
#
?
Dec 28, 2019 19:56
|
|
|
Butterfly Valley posted:I'm gonna make a roast beef dinner on new year's eve but I'm out of the country and so I asked my girlfriend to pick up some meat for me. We live in Luxembourg so all the cuts are in French - she bought an 800g 'roti gite a noix a braiser'. Trying to find translations of what the different cuts are is quite difficult but I think it's either topside or thick flank? So first I'm hoping are there any frenchies here that can help me identify this cut, and then what would be the best way of roasting it because I've never roasted a joint of beef before. Hmm, let me pop that into Google Translate...  Uuuuh hmm This should actually help though
|
|
#
?
Dec 28, 2019 20:31
|
|
|
SubG posted:Assuming that you just used bonito flakes and kombu I wouldn't feel bad about using it after it had been in the fridge for a week or so, but I wouldn't trust any stock stock that hadn't been canned (or whatever) for longer than that. Yeah, dashi doesn't take much effort (and if you want to do a long kombu soak it only requires the smallest amount of foresight) but I'm low on bonito and I didn't want to necessarily run to the Japanese market this weekend since I always end up buying more than I planned. I guess I'll be going shortly after grabbing lunch.
|
|
#
?
Dec 28, 2019 20:46
|
|
|
Sitting for a couple days at least is fine, I've never noticed a change. I usually just make more than I need and freeze some. If you can get some 250 ml food service containers that's a good size to portion it in, enough for a single miso soup or whatever.
|
|
#
?
Dec 28, 2019 21:42
|
|
|
I think I found the company that makes these pigs lips and emailed them. I will report back on what I find. It does seem that it is a central Louisiana bar snack that is combined with potato chips. https://www.npr.org/templates/story/story.php?storyId=5590244
|
|
#
?
Dec 29, 2019 06:52
|
|
|
What to do with the fattier bits of leftover roast beef? It's the sort of fat that starts going melty at skin temperature but I'm not a fan of the texture when it's cold.
|
|
#
?
Dec 29, 2019 20:28
|
|
Bollock Monkey posted:What to do with the fattier bits of leftover roast beef? It's the sort of fat that starts going melty at skin temperature but I'm not a fan of the texture when it's cold. Chop it up into some shredded potatoes and make some hash.
|
|
|
#
?
Dec 29, 2019 20:33
|
|
|
Is there anything more creative and/or appetizing that I could do with a 1/2-carton of leftover eggnog than just living on nog & bourbons until it runs out?
|
|
#
?
Dec 30, 2019 01:18
|
|
|
C-Euro posted:Is there anything more creative and/or appetizing that I could do with a 1/2-carton of leftover eggnog than just living on nog & bourbons until it runs out? Nothing more fun than shotgunning the remaining nog & bourbon
|
|
#
?
Dec 30, 2019 01:25
|
|
|
You can pour eggnog into an ice cream maker and then you have perfect eggnog ice cream
|
|
#
?
Dec 30, 2019 01:38
|
|
i like nice words
C-Euro posted:Is there anything more creative and/or appetizing that I could do with a 1/2-carton of leftover eggnog than just living on nog & bourbons until it runs out? Why gently caress with perfection?
|
|
|
#
?
Dec 30, 2019 02:04
|
|
|
C-Euro posted:Is there anything more creative and/or appetizing that I could do with a 1/2-carton of leftover eggnog than just living on nog & bourbons until it runs out? French toast. Or use it in a batter to do a monte christo.
|
|
#
?
Dec 30, 2019 05:29
|
|
|
effika posted:Hmm, let me pop that into Google Translate... Thanks for this For roasting it medium rare, what kinda internal temp should I be aiming for when I take it out the oven before resting? And would the best way to cook it be searing it on all sides first in the cast iron pan then putting that into the oven? Butterfly Valley fucked around with this message at 16:45 on Dec 30, 2019 |
|
#
?
Dec 30, 2019 16:41
|
|
|
Bollock Monkey posted:What to do with the fattier bits of leftover roast beef? It's the sort of fat that starts going melty at skin temperature but I'm not a fan of the texture when it's cold. Chop and crisp and make fried rice
|
|
#
?
Dec 30, 2019 18:47
|
|
|
From a brief search, this looks like it comes up periodically but can someone give me the lowdown on garlic oil and botulism? Is there no reliable way to make it acidic enough at home to be safe to store?
|
|
#
?
Dec 31, 2019 00:13
|
|
|
The Bananana posted:Nothing more fun than shotgunning the remaining nog & bourbon That Works posted:Why gently caress with perfection? I mean you're not wrong, just doing my due diligence I guess. Going in a completely different direction, what's the best way to soften beans for eating that doesn't require an overnight soak?
|
|
#
?
Dec 31, 2019 04:09
|
|
|
Tried making beignets but the dough was sticky and hard to roll thin. Is that a sign of too much water?
|
|
#
?
Dec 31, 2019 04:37
|
|
|
C-Euro posted:Going in a completely different direction, what's the best way to soften beans for eating that doesn't require an overnight soak?
|
|
#
?
Dec 31, 2019 04:41
|
|
|
C-Euro posted:I mean you're not wrong, just doing my due diligence I guess. baking soda you can do a quicker soak by covering them with boiling water and letting sit for an hour also brining helps
|
|
#
?
Dec 31, 2019 04:49
|
|
|
Pressure cooker! There are charts for time based on bean type, but most assume an hour soak.
|
|
#
?
Dec 31, 2019 04:51
|
|
|
C-Euro posted:I mean you're not wrong, just doing my due diligence I guess. A one hour soak is usually plenty. Just put them in a heavy pot and fill with water to a couple of inches above the top of the beans, then cover the pot, bring it to a boil, and take it it off of the heat. Let it rest for an hour, then bring back to a boil, reduce the heat so that the beans simmer. Add any salt at this point, and simmer for an hour and a bit, until the beans are tender. Check from time to time and add water as needed to keep the beans covered. That's it. Total time is something like two and a half hours including the soak.
|
|
#
?
Dec 31, 2019 05:00
|
|
|
TofuDiva posted:A one hour soak is usually plenty. Just put them in a heavy pot and fill with water to a couple of inches above the top of the beans, then cover the pot, bring it to a boil, and take it it off of the heat. Let it rest for an hour, then bring back to a boil, reduce the heat so that the beans simmer. Add any salt at this point, and simmer for an hour and a bit, until the beans are tender. Check from time to time and add water as needed to keep the beans covered. That's it. Total time is something like two and a half hours including the soak. Is this better somehow than cooking them for 2.5 hrs? If I don’t remember to soak beans I just cook them longer but maybe sometimes they stay a little crunchy? I’ve always assumed more time simmering with pork fat would automatically be better than steeping in hot water and then simmering with pork fat for less time.
|
|
#
?
Dec 31, 2019 05:34
|
|
|
Kaiser Schnitzel posted:Is this better somehow than cooking them for 2.5 hrs? If I don’t remember to soak beans I just cook them longer but maybe sometimes they stay a little crunchy? I’ve always assumed more time simmering with pork fat would automatically be better than steeping in hot water and then simmering with pork fat for less time. In my experience somehow the soak does help them end up more consistently tender and they absorb flavors really well. If you like the results you are getting with no soak and a longer simmer, though, then that's all that really matters.
|
|
#
?
Dec 31, 2019 08:20
|
|
|
bawfuls posted:From a brief search, this looks like it comes up periodically but can someone give me the lowdown on garlic oil and botulism? since nobody answered, probably not. You can make confit in a preasure cooker ala modernist. I've had mixed success with it, honestly poor, and even then once they're cracked you gotta fridge and use fast.
|
|
#
?
Dec 31, 2019 13:10
|
|
|
Tell me about yogurt. My wife and I would like to do some yogurt making. We want fruit-blended, full-fat yogurt with no added sugar. Is that accomplishable? If so, how? And can we freeze it into frozen yogurt? Also, my wife hates Greek-style yogurt to make things difficult. We do have an Insta-Pot.
|
|
#
?
Dec 31, 2019 17:06
|
|
|
Funktor posted:Tell me about yogurt. My wife and I would like to do some yogurt making. It's fun and easy, and you should do it! You just need to buy some live yogurt, so you can use a little as a starter. Funktor posted:We want fruit-blended No, no, no, this somewhat defeats the purpose of making fresh yogurt. You want to stir in the fruit/jam/what have you when you serve it! Funktor posted:Also, my wife hates Greek-style yogurt to make things difficult. Good news! Th greeking is an extra, unnecessary step; greek yogurt is just regular yogurt, but with most of the whey squeezed out of it.
|
|
#
?
Dec 31, 2019 17:16
|
|
|
Squashy Nipples posted:No, no, no, this somewhat defeats the purpose of making fresh yogurt. You want to stir in the fruit/jam/what have you when you serve it! In a vacuum, sure, but we are busy folk with careers and small kids and only enough time to do serious cooking like once a week. Yogurt is a staple food for us and very much needs to be a grab-on-the-go kind of thing once it's been made. This is more about being able to create the things we like without all the terrible additives you get in the store (read: loads of sugar) rather than an optimal flavor thing. Although flavor is certainly nice.
|
|
#
?
Dec 31, 2019 17:30
|
|
|
Funktor posted:In a vacuum, sure, but we are busy folk with careers and small kids and only enough time to do serious cooking like once a week. Yogurt is a staple food for us and very much needs to be a grab-on-the-go kind of thing once it's been made. This is more about being able to create the things we like without all the terrible additives you get in the store (read: loads of sugar) rather than an optimal flavor thing. Although flavor is certainly nice. You won't get good results if you try to put the fruit in before the yogurt is done. Your culture is going to have to compete with the bacteria in the fruit, and the fruit's inherent sugars mean that the whole batch runs the risk of spoilage while incubating. Just make the yogurt, then add the fruit after incubation but before you stick the batch in the refrigerator. At most it will add 5-10 minutes to your prep, with a guaranteed payoff in taste and safety.
|
|
#
?
Dec 31, 2019 17:56
|
|
|
I feel like I should ask this in the stupid questions thread but it is food related and I think I'll get a better answer here: Are there any savory meals, namely those with a protein like beef or lamb, that uses chocolate or mint as an ingredient and is actually good? I've been watching all sorts of Ramsay reality shows lately and several times people will come up with a dish that either has mint or chocolate as a sauce for it. Not only does Ramsay never like them, even before he tastes it he goes "you loving what", which makes me think that its just not possible to mix these flavors. And yet so many try. So I'm curious if anyone has actually had a satisfactory chocolate or mint sauce used with meats.
|
|
#
?
Dec 31, 2019 20:14
|
|
|
Mole?
|
|
#
?
Dec 31, 2019 20:15
|
|
|
There’s Mexican mole sauce which goes on a few different savory things Edit: fffffffffffffff
|
|
#
?
Dec 31, 2019 20:16
|
|
|
Funktor posted:In a vacuum, sure, but we are busy folk with careers and small kids and only enough time to do serious cooking like once a week. Yogurt is a staple food for us and very much needs to be a grab-on-the-go kind of thing once it's been made. This is more about being able to create the things we like without all the terrible additives you get in the store (read: loads of sugar) rather than an optimal flavor thing. Although flavor is certainly nice. I meal prep my yogurt for the week. Mason jar (or what have you), add yogurt first, add fruit and fixings, screw on lid, stick in fridge for a week. Quality is fine for every fruit combo I've tried so far by the end of the week, but granola gets a little soft after day 2. Come see us in the Pressure Cooker thread if you need help making the yogurt! We just talked about that, actually.
|
|
#
?
Dec 31, 2019 20:37
|
|
|
Leal posted:I feel like I should ask this in the stupid questions thread but it is food related and I think I'll get a better answer here: Lamb with mint sauce is the most common way to serve it in the UK, Ramsay is just being OTT Also chocolate in chili
|
|
#
?
Dec 31, 2019 20:54
|
|
|
I've rubbed beef and pork with coffee/chocolate/chili rubs with great success
|
|
#
?
Dec 31, 2019 22:04
|
|
|
effika posted:I meal prep my yogurt for the week. Mason jar (or what have you), add yogurt first, add fruit and fixings, screw on lid, stick in fridge for a week. Quality is fine for every fruit combo I've tried so far by the end of the week, but granola gets a little soft after day 2. Thanks, I'll check it out. I didn't mean put the fruit in during the making of the yogurt, I'm more interested in blending it in after. Can that be done with just like a standard Ninja or something?
|
|
#
?
Dec 31, 2019 22:05
|
|
|
|
| # ? Apr 27, 2024 22:50 |
|
|
Thai beef salad can have fresh mint leaves a a fairly prominent component.
|
|
#
?
Jan 1, 2020 01:25
|
|
