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I knew some people in college who were “vegetarians” which basically meant “I eat only carbs” But more so than the normal college diet of “I eat only carbs”
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Jun 5, 2020 22:14
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Any experience freezing greek yogurt? We worked halfway through a tub using it in naan and baking but the use by date is tomorrow. I understand the texture won't be the same but we use it mostly for baking.
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Jun 6, 2020 00:41
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It's fine in the fridge until it has mold, which probably won't happen until months after the use by date.
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Jun 6, 2020 01:02
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Mr. Wiggles posted:It's fine in the fridge until it has mold, which probably won't happen until months after the use by date. Can confirm
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Jun 6, 2020 06:57
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Yeah, I buy my yogurt in 5-pound buckets at restaurant Depot. depending on how much yogurt I eat, one bucket takes me between 1 to 3 months to finish. As long as there's nothing growing on it, it's fine.
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Jun 6, 2020 12:22
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Confirming what all the posters above. The reason yogurt became popular in a pre-yoplait era is because it was a means to preserve dairy for long term use, even at room temperatures. You keep it cold, it lasts even longer. If you dip it out of the container with a clean spoon every time it’s got months of refrigerated shelf life. Fermented foods are amazing like that.
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Jun 6, 2020 15:43
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The other day I found a container of greek yogurt in the back of the fridge that was four months past the "best by" date. It looked fine, smelled like yogurt, and tasted fine. It's still in the fridge.
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Jun 6, 2020 17:11
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I did not know that about yogurt — thanks for the knowledge
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Jun 6, 2020 17:31
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What should I do with a bunch of frozen scallops? I've never cooked them before and my seafood cooking experience is pretty limited since not all of my family will eat it.
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Jun 7, 2020 19:24
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Two best way to cook scallops: baked, or seared and then the pan deglazed with white wine. Baked is hard to gently caress up, and you can bake it in individual ramekins/boats. Here is a nice simple recipe that is similar to what I do: https://www.skinnytaste.com/baked-scallops/
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Jun 7, 2020 21:39
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Hi, I’m making potato salad and the recipe I’m using calls for 6 Tbsp of dijon mustard, but my idiot dad lost the mustard I bought while putting away groceries. What can I sub in instead? Would regular yellow mustard plus something else work?
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Jun 7, 2020 22:24
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Dijon is just a stronger mustard so unless you have any other mustard kicking around just use the american, but it won't taste as good. You could add more mustard to compensate but it'll obviously make the salad yellower.
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Jun 7, 2020 23:20
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I. M. Gei posted:Hi, I’m making potato salad and the recipe I’m using calls for 6 Tbsp of dijon mustard, but my idiot dad lost the mustard I bought while putting away groceries. What can I sub in instead? Would regular yellow mustard plus something else work? If you've got it, adding mustard powder alongside whatever mustard you have would probably help.
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Jun 7, 2020 23:23
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Squashy Nipples posted:Two best way to cook scallops: baked, or seared and then the pan deglazed with white wine. Looks great thanks.
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Jun 8, 2020 06:57
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Slightly odd question, but has anyone ever tried to make crisps out of a vegetable purée?
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Jun 8, 2020 19:23
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Scientastic posted:Slightly odd question, but has anyone ever tried to make crisps out of a vegetable purée? Mr. Pringle
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Jun 8, 2020 19:33
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I want to get a couple proper mixing bowls since I've mostly been using salad bows and they're a bit on the small/shallow side. What's the reccomended diameter for a good all-rounder? Handle/no handle? I'm probably getting two of them, do I get different sizes or just 2 identical ones? Cheers.
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Jun 9, 2020 16:19
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How does one calculate the nutrition of homemade bread? Let's say I make a loaf of bread with 500g of white flour with added yeast, water, and salt. I then eat 1/4 of that bread. I don't just calculate the calories and macros from 125g of white flour, do I? I assume that a certain amount of that energy gets destroyed and offed as gasses.
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Jun 9, 2020 16:44
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Edmond Dantes posted:I want to get a couple proper mixing bowls since I've mostly been using salad bows and they're a bit on the small/shallow side. I would get a set of nested bowls. I got given a set of four as a birthday present (I'm so cool) a few years ago, and they're great. They have colour-coded lids as well, so I use them for short-term storage in the fridge as well as for mixing...
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Jun 9, 2020 16:54
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barkbell posted:How does one calculate the nutrition of homemade bread? Let's say I make a loaf of bread with 500g of white flour with added yeast, water, and salt. I then eat 1/4 of that bread. I don't just calculate the calories and macros from 125g of white flour, do I? I assume that a certain amount of that energy gets destroyed and offed as gasses. The fermentation process breaks down complex starches and protein chains into sugar and free amino acids which are easier to digest. Losing a bit of carbon to c02 is likely negligible compared to that. /e- if the above seems contentious after work I'll consult Bread Science to see if that's covered Submarine Sandpaper fucked around with this message at 16:57 on Jun 9, 2020 |
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Jun 9, 2020 16:55
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barkbell posted:How does one calculate the nutrition of homemade bread? Let's say I make a loaf of bread with 500g of white flour with added yeast, water, and salt. I then eat 1/4 of that bread. I don't just calculate the calories and macros from 125g of white flour, do I? I assume that a certain amount of that energy gets destroyed and offed as gasses. The only way to be sure is to create an airtight seal with plastic wrap, then measure the volume increase due to gas by submerging it in the bath tub and measuring the displacement. You can then calculate the weight of the CO2 that was produced, making sure to account for temperature. Take that and reduce by the weight of the oxygen. All in all, probably a small fraction of 1 calorie.
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Jun 9, 2020 19:11
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barkbell posted:How does one calculate the nutrition of homemade bread? Let's say I make a loaf of bread with 500g of white flour with added yeast, water, and salt. I then eat 1/4 of that bread. I don't just calculate the calories and macros from 125g of white flour, do I? I assume that a certain amount of that energy gets destroyed and offed as gasses. If you're serious about it you could buy a highschool chemistry lab-grade food calorimeter and make an empirical determination, but my guess is that your error bars would be bigger that way than just summing the ingredients.
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Jun 9, 2020 19:19
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I recently ordered and just received an order of beef ribs. It came in one vacuum sealed package of three racks. Total weight 14 lbs. It was frozen solid when it arrived. Is there a danger to thawing in the fridge, chopping the racks into freezer bag size portions, and then re-freezing for use as needed? Any precautions I should be aware of? Thanks.
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Jun 9, 2020 19:56
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Refreezing is going to mess with the texture. If the racks are separate you should be able to split them off without thawing it all (running cool water over it may help) and keep them frozen. More than that you won't be able to do without the meat getting a little bit weird. Freezing cooked ribs won't have that issue though. In any case it won't hurt you, and tbh if you're cooking them to fall off the bone texture you may never notice.
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Jun 9, 2020 20:16
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there are bonesaws rated for cutting frozen beef, dunno if thats viable
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Jun 9, 2020 20:17
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Maybe bring the frozen ribs to a butcher and ask them to bandsaw them apart?
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Jun 9, 2020 20:24
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bob dobbs is dead posted:there are bonesaws rated for cutting frozen beef, dunno if thats viable Yeah if you know a butcher they may have the tools to cut it frozen.
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Jun 9, 2020 20:25
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Thanks friends. I suppose I could ask the local butcher. I'm guessing the bandsaw recommendation means I can't do it with a serrated knife and determination. I figured it would have to be at least "not unsafe" to do because don't most meat departments in grocery stores receive meats that are pre-packaged, frozen and shipped to them? So the meat sits on the display until the consumer purchases it, and then possibly refreezes it themselves down the line? I'm not worried about texture, I would likely cook them low and slow in a stew or bbq style.
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Jun 9, 2020 20:41
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After many futile, stinking attempts at making stock at home out of bones (many different recipes from trusted sources, on stovetop, stovetop/oven, and *sigh* instant pot), I have given up and now use Better than Bouillon for all applications. Could Better than Bouillon be the reason why my tom kha gai tastes weird? I thought it was just chickeny flavor reduced into a concentrate, but is it seasoned or with vegetables added at all? Are there any solutions to this soup issue besides making my stovetop and entire kitchen reek of processed chicken? Why can everyone make stock but me?
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Jun 12, 2020 23:31
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snailshell posted:After many futile, stinking attempts at making stock at home out of bones (many different recipes from trusted sources, on stovetop, stovetop/oven, and *sigh* instant pot), I have given up and now use Better than Bouillon for all applications. Go to an Asian grocery store and buy a pound of skin-on chicken wings and a pound of chicken feet. Do literally nothing else to them before dumping them in your instant pot and covering with filtered water. Manual mode on high pressure for 60 minutes, let the pressure release however you want, it doesn’t matter. strain off the liquid from the bones and meat using a mesh strainer, into a plastic container large enough to hold all of it and also fit in your sink - I use a round cambro. Put the cambro of stock in the sink then fill the sink with cold water up to the same level as the stock in the container, and stir the water and stock around a bit. We’re trying to cool it quickly so it doesn’t spend too long in the danger zone. Come back in five minutes, drain the water from the sink and do it again, repeating until the stock is only a bit above room temperature. Ideally this takes you less than 20 minutes to go from hot in the instant pot to room temp in a cambro. Now cover and refrigerate overnight. You don’t need to strain anything more out or remove a fat cap or any of that the next day, and if you have been, that might be why your stock sucks. The next day just pour a cup into a coffee mug, making sure to get some of the solidified fat cap in there, and microwave it until it’s hot. Salt to taste and give it a try, it should have a very clean and plain chicken-y flavor. If this comes out poorly then maybe stop using tap water from Flint to make stock, otherwise I have no idea what is wrong unless you’re adding too many aromatics and poo poo to your stock and it’s not combining well.
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Jun 12, 2020 23:42
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I agree with all of that - you shouldn't need a recipe for stock, especially chicken - just stick the wings/left-over spines and bones in the instant pot, maybe with a halved, unpeeled onion or some spring onions if you like that extra bit of oniony flavour, and you'll get great stock super fast, as per above. The stock itself is not supposed to taste like chicken soup or anything - it's a base. It'll be a bit bland and fatty and will have a great mouthfeel - perfect to build further flavour on!
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Jun 12, 2020 23:54
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snailshell posted:After many futile, stinking attempts at making stock I know GWS hates them, but this is an area in which I feel the slow cooker excels: every time I roast a chicken, I crack the stripped carcass into chunks, chuck it into the slow cooker with enough water to cover it and leave it on low overnight. If I have them, I add some carrots, celery and onions, but if not, I don’t. And it always turns out great. More often than not, I strain it into a pan and reduce all day as well, so I end up with this incredible gelatinous and thick stock that cools into a near solid, that I cut into cubes and freeze.
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Jun 13, 2020 00:32
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I've historically used both leftover carcass cooked bones and raw bones, aromatics and no aromatics, with similar results. It almost makes me think the water is the issue since we have really hard water around here. It just smells gnarly, like an old sweaty chicken, like the mirrorverse of how I imagine chicken stock is supposed to smell. I'll definitely try with filtered water. Thank you skeletons and lion statue 
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Jun 13, 2020 00:35
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Scientastic posted:I cut into cubes and freeze.  I always reduce down a batch of stock now and then and freeze it in ice cube trays so I can have a fortified stock addition to a dish here and there. Why didn't I think to just cool, congeal and cut it instead. Much easier.
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Jun 13, 2020 00:40
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Not sure if this violates SA policies on trying to sell stuff outside SA-Mart; if it is, I'll happily eat a sixer and edit this post. Lost my job in the restaurant biz back in March thanks to The Roni, and now I'm getting evicted bc I'm poor af. Is anyone here who loves cooking, or is keen on learning how , interested in a metric fuckton of back issues of Cooks Illustrated? My mom got me a subscription back in 2000 and renewed it until cancer 86'ed her in 2013. So I've got a fuckton of back issues that I just can't move if I'm gonna be living out of my car, and really don't need anymore. I'm happy to give them away if you can cover shipping (which I can do legit in USPS media mail rate, since there's no ads). I just want them to go to a good home, not into a Goodwill dumpster.
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Jun 13, 2020 01:43
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JacquelineDempsey posted:Not sure if this violates SA policies on trying to sell stuff outside SA-Mart; if it is, I'll happily eat a sixer and edit this post. Aw poo poo, that sucks. I can’t help you out with buying the mags off you as I’m over in Aus but head to the goon bucks thread in Cspam for some financial help to get you through this lovely time. https://forums.somethingawful.com/showthread.php?threadid=3903318&perpage=40
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Jun 13, 2020 04:25
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Helith posted:Aw poo poo, that sucks. Thanks, yeah, I've already hit up the goonbucks thread. Good peeps over there! I've also got a big collection of Fine Cooking, if glossy pictures are anyone's jam. As I said, not looking to make any money, but I want these to go somewhere other than a dumpster. All I'm asking is shipping + maybe a buck for the box/tape/Paypal fees. I know the quarantine/lack of restaurants situation has lots of goons trying to figure out how to cook good things, and this is my bizarre way of trying to pass it forward.
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Jun 13, 2020 06:13
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I'm trying to make air fried chicken. Recipe calls for the chicken to be marinated in buttermilk and hot sauce. Can I substitute unsweetened vanilla almond milk for the real thing?
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Jun 13, 2020 21:49
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I don't know that I'd try to sub the milk directly like that, you just want a flavorful marinade. It doesn't need to be milk-like. TBH I don't know how almond milk would behave but it could be really tasty, imparting a nutty crust. But that isn't the reason for the buttermilk, it would be a different taste entirely.
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Jun 13, 2020 22:01
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I think an important part of the buttermilk marinade is the acidity that tenderizes the meat a little. You’re not going to get that effect with almond milk.
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Jun 13, 2020 22:38
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