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Danishes or, if you're ambitious, kringle!
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May 19, 2020 04:16
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Mr. Wiggles posted:Rub it in your hair for a daring new style! Can't be worse than my current quarantine haircut. Thanks for the suggestions, y'all. Guess I'm gonna do some baking.
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May 19, 2020 06:12
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Mr. Wiggles posted:Rub it in your hair for a daring new style!
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May 19, 2020 08:54
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Kaiser Schnitzel posted:Creme anglaise is so damned good and goes great with berries (and also presumably old boots because I would eat anything coated in creme anglaise) I'll probably end up rolling with this, thanks! Creme anglaise good to go if I make a day or two ahead of time? Also recipes called for straining it but didn't say with what. Any thoughts?
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May 19, 2020 10:45
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That Works posted:I'll probably end up rolling with this, thanks! Creme anglaise good to go if I make a day or two ahead of time? The recipe in Julia Child is good.
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May 19, 2020 13:10
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That Works posted:Thursday is my wife's bday and I have a decent dinner planned out on her request (SV beef short ribs, pan sauce, twice baked potatoes and roasted brussels sprouts with some sourdough rolls as a starter). A sabayon is quick and easy even though it sounds fancy. You can use anything to flavor it. Place I worked before we would do a champagne Sabayon over fresh berries for a brunch dessert and people loved it.
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May 19, 2020 13:34
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I made a sabayon form a German weissbier once and it was p deece
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May 19, 2020 20:53
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I don't know poo poo about cooking, but I made this cornbread recipe today: 1 egg 1/3 cup vegetable oil 1 cup milk 3/4 cup sugar 3/4 teaspoon salt 1 tablespoon baking powder 1 cup flour 1 cup cornmeal It was way too sweet for me, but the color, texture and crust were perfect. Am I gonna gently caress it up if I omit or greatly reduce the amount of sugar next time? Do I need to replace it with something else?
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May 19, 2020 22:01
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Lester Shy posted:I don't know poo poo about cooking, but I made this cornbread recipe today: Serious answer, if you can get it buy the Jiffy Corn Muffin box mix. It's usually about as cheap as the cost of the individual ingredients and it comes out great every time. I made cornbread from scratch a few times that was good, but now I just keep a couple boxes of Jiffy around. It's basically just premixed dry ingredients and you and milk and eggs to it.
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May 19, 2020 22:07
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That Works posted:Serious answer, if you can get it buy the Jiffy Corn Muffin box mix. It's usually about as cheap as the cost of the individual ingredients and it comes out great every time. I made cornbread from scratch a few times that was good, but now I just keep a couple boxes of Jiffy around. It's basically just premixed dry ingredients and you and milk and eggs to it. I was going to suggest this too. Cornbread is so simple I don't know if there is any advantage of making it from scratch, and plus, Jiffy is not too sweet. I just remembered, I had a cornbread once that was made with sour cream and onions .... It was amazing. I wonder where that recipe is
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May 19, 2020 22:17
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Jiffy is great, I usually keep some on hand, but if you want to make it from scratch, bust out the buttermilk. You can reduce sweetness by reducing the sugar AND substituting some corn meal for some wheat flour. Reducing the sugar shouldn't change the texture, but big changes in the flour mix absolutely will! While wheat flour is super consistent, corn meal comes in all kinds of grind sizes and textures, so this will have the biggest effect on texture. You can try Alex's recipe with a cup of flour and a cup of cornmeal; as long as you use the same corn meal as you did the first time, the texture should be similar. 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669
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May 19, 2020 23:05
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princess_peach posted:Jiffy is not too sweet. I like JIffy a lot (I even like their fake blueberry muffin mix), but my scratch cornbread is definitely less sweet then Jiffy cornbread.
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May 19, 2020 23:06
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Squashy Nipples posted:I like JIffy a lot (I even like their fake blueberry muffin mix), but my scratch cornbread is definitely less sweet then Jiffy cornbread. I will definitely try that, I can't eat dairy so I'll need to substitute out that. Thanks for sharing
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May 19, 2020 23:14
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My cornbread recipe is as follows: 1 cup cornmeal (fine, course, white, yellow, whatever. Even masa works). 1 cup white flour 1 egg A tablespoon or so melted butter or oil or something 1 teaspoon salt 1/2 teaspoon soda 1 tablespoon sugar Enough buttermilk to make a batter Mix, pour into a greased dish or heated cast iron or something. Bake at 400 for like half an hour or until golden brown and a toothpick inserted comes out clean. It's chill, it's easy, and the point is that it's cornbread - do whatever the hell you want.
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May 20, 2020 00:57
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I use Mr. Wiggles' recipe.
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May 20, 2020 01:01
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I have home made buttermilk, which seems a little thin for fry battering. Is there something I could add to it to thicken it
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May 20, 2020 02:08
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Cornstarch slurry would work great there, I'd think.
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May 20, 2020 02:24
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If you have it, I'd go with yogurt to thicken buttermilk. Or Labneh. Or sour cream.
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May 20, 2020 03:52
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I think it's about time I get a torch. I see a lot on Amazon in the $20-30 range, any recommendations? Does it matter if it's butane or propane? I want something with a serious flame, not a glorified lighter.
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May 20, 2020 05:31
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I'd say thicken with powdered milk or powdered buttermilk if you have it, which I recommend you should! Not for liquid uses but for baking. For baking, adjusting sugar will affect texture: https://www.seriouseats.com/2014/05/the-serious-eats-guide-to-sugar-syrup-honey-natural-sweetners.html posted:When used in baking, sugar's attraction to water interferes with structure builders, such as gluten, creating a more tender and moist product.
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May 20, 2020 05:31
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Grand Fromage posted:I think it's about time I get a torch. I see a lot on Amazon in the $20-30 range, any recommendations? Does it matter if it's butane or propane? I want something with a serious flame, not a glorified lighter. Get a Bernzomatic MAPP torch. Preferably the ts8000. Don’t bother with those little butane or even propane torches. Get that one and never be disappointed.
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May 20, 2020 13:05
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Seconding the TS8000.
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May 20, 2020 14:14
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Steve Yun posted:I have home made buttermilk, which seems a little thin for fry battering. Is there something I could add to it to thicken it I'm curious--is this home-made cultured buttermilk or whipped and separated (from cream) buttermilk? Probably a tangent for this thread but I'd be really curious about making my own. The only time I've done stuff like that is just adding acid to dairy for baking when I need gas. It'd be real cool to vizzle or leave some cream on the fridge top to ferment. All the searches I can do act like they'll show you what to do when really they're substitution recipes.
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May 20, 2020 15:08
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Real buttermilk from churning is not acidic enough a lot of the time to be interchangeable with cultured. I mostly use it to enrich dough.
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May 20, 2020 15:36
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We have bread flour, and we have various ground up gluten free powders, like masa, semolina and cornmeal. Is there a proportion I could mix these to get something resembling regular flour for baking?
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May 20, 2020 17:16
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What are you trying to bake? You could prob just use the bread flour and not notice any difference in a lot of things.
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May 20, 2020 18:32
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Cake
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May 20, 2020 18:47
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An arepa is a type of cake.
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May 20, 2020 18:49
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It's clean out the fridge/pantry day again. I have a jar of roasted red peppers and plenty of pasta. I also have some garlic and onion chevre from a local farm. I was thinking of making this recipe but sub chevre for the heavy cream. I have some kale and shrimp in the freezer for some fiber and protein. Good idea? Bad idea?
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May 20, 2020 23:49
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Is 'chevre' the new 'bleu' in the genre of Americans unnecessarily adopting French words for foods that are not actually French? To answer the question, I'm sure it would taste ok but depending on the consistency of the cheese it's not gonna act the same as the cream in the recipe. Plus shrimp and goats cheese sounds awful. Butterfly Valley fucked around with this message at 23:58 on May 20, 2020 |
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May 20, 2020 23:55
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 probably. Maybe I’ll crack open a bottle of California champagne to drink after my pasta
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May 21, 2020 00:03
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I'm making overnight steel cut oats in a Zojirushi. I load it at around 9-10PM, and it starts cooking at 6AM. Is there any safety issue with putting milk in it at night? It's ~organic~ whole milk if it matters (which I believe is pasteurized at a higher temperature or something). If so, would another milk, like oat milk or almond milk be okay, and if so, which do people recommend? e: I'm not married to cow milk, it's just available PRADA SLUT fucked around with this message at 07:09 on May 21, 2020 |
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May 21, 2020 07:05
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what are some ways to make my fried rice more like what i get at the cheapo chinese place? i want some comfort food, and what i made for breakfast tastes okay, but it's got an unpleasant oiliness even though i only used a little oil; it's like it is just coating the grains instead of penetrating them.
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May 21, 2020 16:47
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More heat, always more heat. At home it's hard to get a wok hot enough, if you have a cast iron pan that may actually work better. Let it get hot as all gently caress before you start.
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May 21, 2020 16:52
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you can get portable propane dealios that have the possibility of getting hot enough. also the outdoor grill, if you have one
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May 21, 2020 16:54
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darn, probably not going to be able to swing that on these ancient electric burners then. maybe if i get really desperate i'll dig out my whisperlite stove and try that
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May 21, 2020 16:55
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kenji did a dealio on this, here https://www.seriouseats.com/2012/06/the-food-lab-for-the-best-stir-fry-fire-up-the-grill.html
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May 21, 2020 16:56
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Chard posted:darn, probably not going to be able to swing that on these ancient electric burners then. maybe if i get really desperate i'll dig out my whisperlite stove and try that Yeah, you're not going to be making proper Chinese fried rice on that. However: https://www.koreanbapsang.com/kimchi-fried-rice-kimchi-bokkeum-bap/ will taste fine without a jet engine burner.
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May 21, 2020 17:00
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PRADA SLUT posted:I'm making overnight steel cut oats in a Zojirushi. I load it at around 9-10PM, and it starts cooking at 6AM. It breaks the rules of food safety and I can't recommend you do it. That said I used to do it all the time when I ate oatmeal.
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May 21, 2020 17:07
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i used to do butter. i am a fatass tho
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May 21, 2020 17:10
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