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I'd sub yogurt if you have it instead of the almond milk.
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Jun 14, 2020 01:32
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Bioshuffle posted: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? No, you need the acidity. Also almond milk is still too sweet even if it's unsweetened.
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Jun 14, 2020 07:25
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I have some chicken thighs defrosting and a packet of chorizo cooking sausages I wanna make a casserole with later today, using up some other ingredients in my fridge like carrots/leeks/celery. Does anyone have a recommended chicken and chorizo stew recipe or should I just trust my own instincts and wing it, basing my recipe on other chicken thigh casseroles I've made recently?
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Jun 14, 2020 11:42
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Just wing it imo, it'll be more fun that way
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Jun 14, 2020 12:29
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spankmeister posted:Just wing it imo, it'll be more fun that way That's how I cook like 90% of the time, who needs recipes.
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Jun 14, 2020 18:16
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It's currently bubbling away and filling my flat with incredible smells so all is good
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Jun 14, 2020 18:49
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Chicken and chorizo soup sounds good as gently caress.
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Jun 14, 2020 19:43
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Butterfly Valley posted:I have some chicken thighs defrosting and a packet of chorizo cooking sausages I wanna make a casserole with later today, using up some other ingredients in my fridge like carrots/leeks/celery. Does anyone have a recommended chicken and chorizo stew recipe or should I just trust my own instincts and wing it, basing my recipe on other chicken thigh casseroles I've made recently? both of these are good but the first one doesn't need carrots/celery. second one doesn't call for sausage but you could swap it in for the bacon https://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-black-bean-stew-recipe.html https://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-lentil-bacon-stew-recipe.html
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Jun 14, 2020 20:38
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Jenny Agutter posted: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. This. Instead of buttermilk brine, do a brine with water, cider vinegar, salt, and spices. I generally use a 4:1 water to vinegar ratio. That's enough acidity to tenderize the meat but not leave it tasting pickled.
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Jun 14, 2020 21:42
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taqueso posted: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. I quoted the wrong post, but see above about using cider vinegar instead of buttermilk. You can use citrus juice as well (lemon, lime, or orange) it will affect the flavor, but it can also make for really nice flavor combos, too.
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Jun 14, 2020 21:44
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Butterfly Valley posted:I have some chicken thighs defrosting and a packet of chorizo cooking sausages I wanna make a casserole with later today, using up some other ingredients in my fridge like carrots/leeks/celery. Does anyone have a recommended chicken and chorizo stew recipe or should I just trust my own instincts and wing it, basing my recipe on other chicken thigh casseroles I've made recently? If you have rice, I'd be tempted to do something similar to a Jambalaya. In a stock pot or dutch oven., brown the meat. Remove it and sautee the chopped vegetables until the leeks start to clarify a little. Add the meat back in along with whatever spices you'd like, and some stock or broth. Simmer that for a while to get the chicken tender, then add rice. Give it an occasional stir over 15 minutes (or until it's done) to make sure nothing sticks, then fluff it and serve.
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Jun 14, 2020 21:48
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What's the best low or zero calorie sugar substitute for baking? I usually have sucralose on-hand if I want to quickly sweeten up an already-prepared food, but I've never used it for baking, and Google suggests it's not the best idea. Erythritol looks like a common suggestion, but it's like $4/lb, so I want to make sure it's good before buying.
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Jun 14, 2020 23:02
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Lester Shy posted:What's the best low or zero calorie sugar substitute for baking? I usually have sucralose on-hand if I want to quickly sweeten up an already-prepared food, but I've never used it for baking, and Google suggests it's not the best idea. Erythritol looks like a common suggestion, but it's like $4/lb, so I want to make sure it's good before buying. Erythritol is good, and comes in both powdered (confectioners) and granulated forms. It's not perfect, but it's about as close to behaving like actual "sugar" for baking and chocolate making that I've used so far.
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Jun 14, 2020 23:30
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I have previously made boneless skinless chicken breast coated in powdered kraft parmasean cheese. The family liked it. The wife especially wants to avoid the carbs of a flour or breadcrumb coating. So last time, I brined the chicken breasts, then patted them dry, then egg wash, then parm cheese coating, fry This time I decided to marinate in buttermilk. I have a bunch of wet breast cutlets. Normally, I’d take the wet cutlets and dredge them in flour, then egg wash, then bread crumbs. I want to avoid the flour though. So do I 1) wet cutlets right into the parm cheese? 2) pat them dry then egg wash then parm? 4) wet cutlets into egg wash then parm?
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Jun 16, 2020 01:06
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Shake off excess buttermilk from the wet cutlets and place on a wire rack in a rimmed baking sheet and let them sit uncovered in the fridge for 2 hours. Then dredge in the parm
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Jun 16, 2020 02:23
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After that you could do an additional egg wash and double coating if you want
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Jun 16, 2020 02:26
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What's the conversion on 1 can of garbanzos to dried garbanzos?
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Jun 17, 2020 01:26
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PRADA SLUT posted:What's the conversion on 1 can of garbanzos to dried garbanzos? Is your can 400g/14oz? Once you drain a can of garbanzo/chickpeas you'll have about 250g/9oz of actual beans. Dried beans double their weight so you'll need about 125g/4.5oz dried to gt a cans worth.
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Jun 17, 2020 01:53
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What's the benefit of roasting a vegetable before freezing? Can I freeze them as is and roast them after they're frozen? Once frozen, what's the best way to thaw them out? I have access to an air fryer. Would that be the way to go? I'm just tired of losing vegetables to mold, I'd like to freeze them so I don't lose them.
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Jun 18, 2020 12:25
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Bioshuffle posted:What's the benefit of roasting a vegetable before freezing? Can I freeze them as is and roast them after they're frozen? I generally just eat them.
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Jun 18, 2020 12:41
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I haven't heard of roasting before freezing but I would assume the idea is to drive out moisture. The main reason freezing fucks things up is it makes ice crystals that break cell walls, so less water would mean less crystallization. But before I bothered with all that I'd just pay attention to your shopping and cooking habits for a week or two and plan better so you don't have so much waste. You also may be storing things poorly, what's molding and how are you storing it?
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Jun 18, 2020 16:10
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You could just buy frozen vegetables
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Jun 18, 2020 16:25
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i like nice words
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Bioshuffle posted:What's the benefit of roasting a vegetable before freezing? The reason why you want to heat treat veg before freezing is to inactivate enzymes (e.g. lipoxygenase) that cause the development of off flavours, colours, textures and so on even at freezing temperatures.
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Jun 18, 2020 19:06
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My roommate moved out and left a bag of quinoa (on purpose lol). I’ve made quinoa once before and found it pretty tasteless and boring, but I’m fully willing to admit that was me just making boring quinoa. Any recipe I should try to help me appreciate it better?
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Jun 18, 2020 19:39
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The only problem that roasting + freezing solves is if you buy too much at any given time. If you have a reasonable amount of vegetables, and you're willing to roast them, they will last another 3-4 days in the fridge. Is that not long enough to eat them?
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Jun 18, 2020 19:47
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Hawkperson posted:My roommate moved out and left a bag of quinoa (on purpose lol). I’ve made quinoa once before and found it pretty tasteless and boring, but I’m fully willing to admit that was me just making boring quinoa. Any recipe I should try to help me appreciate it better? I like to make quinoa with chicken broth instead of water, and if you're super bougie, a pinch of saffron.
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Jun 18, 2020 19:54
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Hawkperson posted:Any recipe I should try to help me appreciate it better? First of all, get some potatoes. Then, peel some carrots and set aside the peelings. If you’ve got any beetroot, peel those and keep the peelings, too. In fact, just about any other vegetables will do. Mix the peelings with the quinoa. Dig a small hole in the ground and place your potato in it. Top with the peeling/quinoa mixture. Leave for several months and dig up, and you should have lots of lovely potatoes!
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Jun 18, 2020 20:25
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I made a tomato sauce on Sunday with ground beef and sausage. The leftovers have been in the fridge in a sealed container and I am making chicken parmesan tonight. How risky is it to use that sauce?
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Jun 18, 2020 21:37
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me your dad posted:I made a tomato sauce on Sunday with ground beef and sausage. The leftovers have been in the fridge in a sealed container and I am making chicken parmesan tonight. How risky is it to use that sauce? It's fine. I meal prep on Sundays and eat the same food prepared that day all week and I've never gotten sick. Not only that, but tomato sauce is acidic and should further prevent any spoilage from occurring only four days out. Give it a whiff; the nose knows.
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Jun 18, 2020 21:50
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That's only 4 days, you're totally fine. Smash that mf ground beef, sausage, and chix parm.
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Jun 18, 2020 21:50
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Scientastic posted:First of all, get some potatoes. Then, peel some carrots and set aside the peelings. If you’ve got any beetroot, peel those and keep the peelings, too. In fact, just about any other vegetables will do. Pro advice.
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Jun 18, 2020 22:25
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Thank you both for the meat sauce answers!
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Jun 18, 2020 22:36
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I like quinoa -- it tastes really green to me. Having it plain with butter is a thing you can do, although like white rice, it might not be too interesting. I like it mixed with sautéed spinach. Or I often roast a chicken, make quinoa with some drippings, and do a lunch bowl with the chicken and quinoa and whatever vegetables.
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Jun 19, 2020 02:46
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In the summer I make a quinoa and salmon salad where you cook the quinoa and let it go cold then mix in sliced red onion, sliced radishes, orange segments, spinach and flaked grilled salmon. Then dress it with a dressing made from plain yoghurt, tahini, sesame oil, soy, rice vinegar and honey. Finish with a sprinkling of toasted black and white sesame seeds.
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Jun 19, 2020 05:11
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Any good recommendations on a bread maker? My family has been using a sunbeam programmable machine for 15 years and it finally died. Looking online I can't really tell what's a legitimate review, and what's a paid advertisement.
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Jun 19, 2020 16:56
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What can I do with beets that's not just roasting or pickling them?
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Jun 19, 2020 17:01
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TheCog posted:What can I do with beets that's not just roasting or pickling them? Hash browns, in veggie burgers, steaming, grilling in foil, fries/chips. Basically think of like any other root vegetable preparation and adjust seasonings to accommodate. I like making mixed root veg. latkes a lot or if I just want some on hand for salads and the like, season with salt & steam roast in a pan half full of water & covered in foil until tender. You can add a splash of vinegar to help set the color. Let cool, cut up into whatever shape & toss in a vinaigrette or herbed/spiced yogurt etc.
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Jun 19, 2020 17:41
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TheCog posted:What can I do with beets that's not just roasting or pickling them? Gotta make some red borscht.
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Jun 19, 2020 18:15
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What's a good way to build up spice tolerance? My girlfriend can't take spice to the point where your average piece of kimchi is around her max and she can taste things like a pinch of cayenne in an entire pot of stew, and I have absolutely no frame of reference because I love spice and legitimately cannot even detect it at the levels that start making her sweat. She wants to start raising her tolerance but we don't really know where or how to start.
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Jun 19, 2020 23:55
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AnonSpore posted:What's a good way to build up spice tolerance? My girlfriend can't take spice to the point where your average piece of kimchi is around her max and she can taste things like a pinch of cayenne in an entire pot of stew, and I have absolutely no frame of reference because I love spice and legitimately cannot even detect it at the levels that start making her sweat. She wants to start raising her tolerance but we don't really know where or how to start. Just keep eating things at your max and you gradually get better at handling it.
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Jun 20, 2020 00:13
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