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Why would you ever remove garlic? The more you process garlic, the stronger the flavor, so a smashed clove is going to be less pungent than a sliced clove which is less than a minced clove which is less than one that's been worked to paste. Bacon's a cooked meat and heavily salted, so as long as there's nothing actually growing on it, it's fine. Fry a little up in a pan to render out some fat any time you're going to saute something in oil or butter.
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Apr 18, 2020 13:57
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I remember someone (Kenji maybe probably) mentioning that garlic is also more pungent when put through like a garlic press or smashed to oblivion as opposed to minced fine with a knife. Something to do with burst cells or something?
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Apr 18, 2020 14:17
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Liquid Communism posted:Bacon's a cooked meat and heavily salted, so as long as there's nothing actually growing on it, it's fine. Fry a little up in a pan to render out some fat any time you're going to saute something in oil or butter.
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Apr 18, 2020 15:19
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Xander77 posted:
Cook it, crumble it, freeze it. Bacon lasts forever in the freezer, cooked or uncooked. I keep blocks of sliced bacon frozen in the freezer, and just slice lardons off the frozen block as needed, about an ounce at a time.
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Apr 18, 2020 15:58
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Xander77 posted:But if (say) I want to save all the fat at once in a single container, it's a lot more convenient to fry it all at once. But then there's the matter of saving \ preserving \ making it retain flavor and freshness in the fridge. That's even easier. Render off the fat, pour it into a jar through a filter (coffee filter or a couple paper towel layers) in order to get the meat bits that can go rancid out, huck it in the fridge. Good for six months minimum, don't add hot grease to a cold jar.
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Apr 18, 2020 19:31
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Casu Marzu posted:I remember someone (Kenji maybe probably) mentioning that garlic is also more pungent when put through like a garlic press or smashed to oblivion as opposed to minced fine with a knife. Something to do with burst cells or something? When you crush the garlic you release more of the aromatic compounds than when it's sliced cleanly with a knife.
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Apr 18, 2020 20:09
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Liquid Communism posted:That's even easier. Render off the fat, pour it into a jar through a filter (coffee filter or a couple paper towel layers) in order to get the meat bits that can go rancid out, huck it in the fridge. Good for six months minimum, don't add hot grease to a cold jar.
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Apr 18, 2020 20:28
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Can someone please tell me why the gently caress my brownies are coming out so oily? I tried two recipes that claimed they were for fudgey brownies - one from Bon Appétit and one from Sally's Baking Addiction. They were reasonably similar. Both came out so greasy that I need to rest the brownies on a paper towel to soak up the bottom oil and do a serious handwashing after holding a piece. The center is almost liquid, but they passed the toothpick test. I just want to make a decent bakery style dense brownie with a ganache like frosting on top. It shouldn't be so hard, right? 
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Apr 19, 2020 03:01
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Xander77 posted:is there a reason to use a whole smashed clove instead of (say) cutting it up into several thin slices than can be easily removed? one reason could be it doesn't burn as easily, so you can leave it in the pan longer. it still continues to flavor a dish, and you end up with a roasted/pan-roasted garlic clove as a little snack after. I'm basically regurgitating what Melissa Clark says in this video
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Apr 19, 2020 03:09
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Happiness Commando posted:Can someone please tell me why the gently caress my brownies are coming out so oily? Are you measuring your ingredients using a kitchen scale, or via measuring cups? Weight will always be more accurate, so if you don't already have a kitchen scale I'd suggest getting one. Both the recipes you mentioned are solid and should get you good brownies, and I suspect it's due to a mis-match in the flour:fat ratio.
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Apr 19, 2020 03:34
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Scientastic posted:How can I turn a load of peach juice into sorbet? From last page but agar agar added to a fruit puree and sugar to taste makes a nice sorbet that stays scoopable. It's about 4 c puree to 1 c sugar but peaches are pretty sweet so add less and taste lemon juice and salt to taste as well. Corn syrup or another invert sugar can help make sorbets creamier as well. I've always done sorbets to taste so can't give an actual recipe as purees can vary so much from fruit to fruit. Nice thing about sorbets is if you don't like the texture when it's frozen you can always let it melt down adjust it and refreeze it.
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Apr 19, 2020 04:14
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Happiness Commando posted:Can someone please tell me why the gently caress my brownies are coming out so oily? well you are spraying or putting a little oil on the inside of the pan/tray when baking right? how much are you applying? is it possible you're putting too much on before adding the batter? i compared the SBA recipe to serious eats brownies and the ratios between ingredient seem pretty close except stella's recipe has way more butter and a bit more sugar (brown and white), and i have never had it come out greasy. also worth it to check if your oven is really at the temp you're setting it to, could be running cold and throwing off your cook times.
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Apr 19, 2020 04:59
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DasNeonLicht posted:https://www.youtube.com/watch?v=o2XpKKAx5yo Recipe was pretty good, I watch a lot of non appetit but somehow hadn't seen this one. Took some practice to not get bean blowouts, but the hosed up ones still were good
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Apr 19, 2020 05:10
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I'm trying to make sour cream because you can't buy it here in Korea, but after 36 hours, my attempt is still super runny. I don't think it's any thicker than the milk and cream I started with. There are some thicker bits forming at the surface, but the rest of it doesn't appear to be doing anything. This is my second time attempting this. The first time I tried adding more lemon juice and stuff, but it didn't work then either. The milk claims to be 7% fat and the cream doesn't say. I've been letting it sit at roughly room temperature in a bowl covered in plastic wrap. I'm not sure if it needs more heat or more acid or more fat or maybe it needs air? How can I convince it to become proper sour cream? Edit: The smell and taste are kind of suspicious. I think I'm going to start over. Does anyone have a reliable sour cream recipe? Shadow0 fucked around with this message at 05:19 on Apr 19, 2020 |
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Apr 19, 2020 05:17
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I saw the picture first and thought you managed to make this incredibly thin chocolate lava cake that was just oozing chocolate 
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Apr 19, 2020 06:55
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wasn't there a snack exchange thread? wanted to see if anyone could send these https://hypebeast.com/2020/4/oreo-peach-oolong-sakura-matcha-release
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Apr 19, 2020 08:00
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I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids?
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Apr 19, 2020 08:03
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Hey I been feeding my sourdough AP flour for years but I saw someone advocating a mix of whole wheat and AP. Anyone know if it makes a difference?
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Apr 19, 2020 08:13
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Thumposaurus posted:Nice thing about sorbets is if you don't like the texture when it's frozen you can always let it melt down adjust it and refreeze it. Aaaaaaaaaaaah, this is amazing
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Apr 19, 2020 08:20
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TatoPancakes posted:I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids? Back when I used to have random, intoxicated visitors, I used to make an egg in a basket with one side a bit undercooked, put basil, tomato, and mozzarella on it, and then pop it under a broiler until the cheese was browned and the undercooked side was finished.
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Apr 19, 2020 09:03
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I use extra mature cheddar (I think Americans call it “sharp” cheddar), whatever deli meat is to hand, finely sliced onions and pickled gherkins and jalapeños. I fry the sandwich in butter and usually have it with homemade soup of some kind
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Apr 19, 2020 09:07
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Steve Yun posted:Hey I been feeding my sourdough AP flour for years but I saw someone advocating a mix of whole wheat and AP. Anyone know if it makes a difference? It can change the flavors provided. I feed mine on AP and rye flour, which provides both taste and makes it a pretty fierce grower.
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Apr 19, 2020 09:28
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TatoPancakes posted:I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids? Worcestershire sauce or marmite
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Apr 19, 2020 11:28
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TatoPancakes posted:I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids? Cheddar, blue cheese and caramelized onion jam.
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Apr 19, 2020 11:36
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TatoPancakes posted:I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids? Kimchi is by far the best grilled cheese addition that I discovered in recent years. It is A-mazing.
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Apr 19, 2020 12:17
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Shadow0 posted:I'm trying to make sour cream because you can't buy it here in Korea, but after 36 hours, my attempt is still super runny. I don't think it's any thicker than the milk and cream I started with. There are some thicker bits forming at the surface, but the rest of it doesn't appear to be doing anything. Do you have a starter? I’d bet the cream/milk are pasteurized, so you’ll have to introduce some good bacteria to get optimal results. Since you’re in Korea, I’m not sure where you can get the right starters. I’d probably look for yogurt starter vendors or cheese making vendors to see if they have a sour cream culture. Those should come with instructions. In principle once you’ve got some started it may be possible to just add some of your fermented sour cream to new batches if you go through a lot of it. That way the starter is just a seed culture and you can propagate it. I don’t think you’ll need to add lemon to it if it’s fermented enough. The bacteria should do that for you. You may or may not be able to get it as thick as stuff in the US. Often home ferments of yogurt are less thick than the commercial stuff. Probably variables like dairy sourcing and handling, the exact cultures, and fermentation conditions will affect the texture. I checked my copy of The Art of Fermentation by Katz, but it’s oddly missing sour cream, which is weird since it talks about some very obscure ferments but misses an extremely common one. He says that for a Crème Fraîche (I guess basically sour cream but a little different) either raw milk is used (which would contain bacteria for fermentation), or some buttermilk with live cultures is added. Live buttermilk may be as hard to find as live sour cream or starters though. So if you can’t find a starter that can be shipped to Korea, then maybe look for a buttermilk starter or a cultured butter starter. Katz seems to think these are all related so maybe you could get sour cream with those as well. You’re right on with rejecting stuff based on smell. That’s there usual advice for fermentation. If you’re nose says “Nope!” then it’s best to ditch it, since your nose is actually pretty good at protecting you.
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Apr 19, 2020 14:37
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TatoPancakes posted:I've recently had cravings for grilled cheese and have such developed a mild addiction to it, I've tried using cheddar, mozzarella, gouda and I think that's a combination that's working for me so far. But I want MORE, added ham and bacon to the mix too, wondering, what are goon's favorite stuff to put in grilled cheese to really amp it up and make it more than what we had as kids? chop up some kimchi, wring it out a bit to reduce the moisture and slap that in there, call it a kimcheeze
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Apr 19, 2020 15:05
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Anyone have a recipe for the absolute ultimate croque monsieur? I’m thinking sourdough and I just want to elevate the rest 
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Apr 19, 2020 15:09
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Eeyo posted:Do you have a starter? I’d bet the cream/milk are pasteurized, so you’ll have to introduce some good bacteria to get optimal results. Since you’re in Korea, I’m not sure where you can get the right starters. I’d probably look for yogurt starter vendors or cheese making vendors to see if they have a sour cream culture. Those should come with instructions. In principle once you’ve got some started it may be possible to just add some of your fermented sour cream to new batches if you go through a lot of it. That way the starter is just a seed culture and you can propagate it. To be fair, my nose said, "This smells delicious, but maybe not correct? ...or maybe correct? When did we last smell sour cream..." No, I used lemon juice. Milk + heavy cream + lemon juice. That's all. I was hoping that would work, but I did more research and have arrived at the conclusion, that yeah, I need a culture. I leave in two weeks and the language barrier is a bit much, so buying the cultures is probably going to be a bit too much effort. I looked deeper into if I could just buy sour cream, and it seems there are some Korean brands making it. So I'll see if I can get some when I go into the big city next week. Maybe a city supermarket will carry it. Using an existing source as a seed is how I converted not enough cream cheese into more cream cheese though! I'm very proud of that, haha. I've now got ricotta cheese and cream cheese. I just need sour cream. One day, I'll make these blintzes... One day... Thanks for the help!
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Apr 19, 2020 15:16
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Bape Culture posted:Anyone have a recipe for the absolute ultimate croque monsieur? you just gotta use quality poo poo /e maybe do a sourdough challah or w/e Submarine Sandpaper fucked around with this message at 15:22 on Apr 19, 2020 |
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Apr 19, 2020 15:19
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poeticoddity posted:Back when I used to have random, intoxicated visitors, I used to make an egg in a basket with one side a bit undercooked, put basil, tomato, and mozzarella on it, and then pop it under a broiler until the cheese was browned and the undercooked side was finished. That almost seems like a European breakfast grilled cheese, I'll have to try that out. What exactly is kimchi? I looked it up, some kind of korean fermented cabbage? I've never had anything like that before not sure what kind of flavor that would bring to an "american" style dish.
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Apr 19, 2020 17:12
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Shadow0 posted:I looked deeper into if I could just buy sour cream, and it seems there are some Korean brands making it. So I'll see if I can get some when I go into the big city next week. Maybe a city supermarket will carry it. What's your local big city? Costco has sour cream, that's where we would get it. If you're going to Seoul or Busan I'm sure there's plenty of places to buy some, I can ask around. There was also a nice unsweetened sour yogurt that I used to use as a substitute, but I haven't lived in Korea for years so who knows if that still exists. It was a Korean brand but I don't remember the name, I just looked through yogurt ingredient lists until I found one without any sweeteners.
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Apr 19, 2020 17:19
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TatoPancakes posted:What exactly is kimchi? I looked it up, some kind of korean fermented cabbage? I've never had anything like that before not sure what kind of flavor that would bring to an "american" style dish. Well first off there's nothing inherently American about a fried cheese sandwich. Kimchi is gonna give you crunch and tanginess and a bit of spiciness, all of which are perfect with melty cheese. Buy a jar next time you see it on a shelf, it complements a surprising variety of foods.
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Apr 19, 2020 17:38
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Def gonna try that then, can I get it in a regular grocery store or what
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Apr 19, 2020 17:56
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TatoPancakes posted:Def gonna try that then, can I get it in a regular grocery store or what Sometimes. Are you in the US? Cuz there's always a couple ~~~ probiotics are good for you ~~~~ hippie rear end white person jars in larger stores.
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Apr 19, 2020 18:07
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Casu Marzu posted:Sometimes. Are you in the US? Cuz there's always a couple ~~~ probiotics are good for you ~~~~ hippie rear end white person jars in larger stores. I live in Southern Ontario Canada, so I'd imagine there's some kinda store near me that sells it
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Apr 19, 2020 18:08
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Do you have any Asian grocery stores nearby? A lot of not NYC/Toronto/Chicago/whatever size cities don't have a large enough individual population to warrant say, a Korean grocery. Instead, it will be a one stop shop for brown people. When I lived in buttfuck nowhere WI the town we'd get groceries in had one store run by a Hmong couple that stocked basics for Chinese/Korean/Thai/Viet cuisine and then a random smattering of African, Hispanic and Indian ingredients.
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Apr 19, 2020 18:13
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Casu Marzu posted:Do you have any Asian grocery stores nearby? Nearby? No. But I'm about 2 hours drive from Toronto so I'm sure I can find what I'm looking for there, I don't know of any off the top of my head, but that's what the internets for. Given Toronto politics it would probably be racist for them not to have an asian grocery
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Apr 19, 2020 18:18
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About buying kimchi at mass-market american stores, I bought kimchi at Target once on a whim, and it was way too sour for me. I took a bite and my mouth just puckered up, and it didn't really have the garlicy/funky/savory notes to back it up. I think it might have just been a bit older, usually kimchi isn't that sour. IMO you'll have much better luck finding some good kimchi at an asian grocery, if only because their stock will rotate faster. Some places may even make their own and put it in clamshell containers instead of jars. In the context of american food I think it's not as odd as it seems at first pass. Reubens are a fairly common sandwich that contain fermented cabbage as a main ingredient, plus it's even grilled. Kimchi is also fermented cabbage, but it trades the focus on the lactic acid sourness for a bigger emphasis on the funky, savory, and spice notes. Sauerkraut also has a distinctive flavor it brings from the green cabbage and I think kimchi also has its own distinctive cabbage flavor as well.
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Apr 19, 2020 19:05
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kimchi is the real national dish of korea, the bibimbap is for the tourism agency to have something to work with find a korean person in your area who still has an accent, they'll know how to get kimchi
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Apr 19, 2020 20:23
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