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Submarine Sandpaper posted:I've never put oil in mine and I use instant. Getting the water content right and pressing such that it is an even tortilla are the things to master. Repition and repetition. I made them for the first time last week. Instant masa I think, measured per the recipe used very hot water and the dough came together exactly how I felt it should first time. Pressed in a zip lock bag. Figured out if I put the ball in slightly closer to the hinge side than in the dead center I didn’t get the thinning on the edge closest to the handle. Tortillas were wonderful. Didn’t puff up like Bart said, just some largish bubbles here and there but the texture and flavor were awesome. The big things I was worried about was being too thick, too sticky or falling apart and none of those happened so I count it as a success.
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Jul 3, 2020 14:29
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Doom Rooster posted:3 parts American cheese, 3 parts any other reasonably melty cheese(s), 2 parts milk. Slowly mix cheese into hot milk over low heat with an immersion blender. Start with all of the American first. Salt to taste. Here is my recipe for pre-sliced American cheese. 1 Take cheese 2 Throw or give it away. 3 Buy proper cheese. Flash Gordon Ramsay posted:
Thick, sticky and falling apart, you say? Sounds like... oh, never mind. therattle fucked around with this message at 15:03 on Jul 3, 2020 |
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Jul 3, 2020 15:01
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therattle posted:Here is my recipe for pre-sliced American cheese. Haha! Got 'em! Anyway real deli American cheese is awesome but I am pretty sure it's not exported a lot so you probably never got to try it.
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Jul 3, 2020 17:15
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Parchmenet paper works well too for the press, avail in pre-cut: Amazon link.
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Jul 3, 2020 17:29
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therattle posted:Here is my recipe for pre-sliced American cheese. He has it, it already exists, and can be made into something delicious. Why waste it? What you’re saying is like “my project for the 10 sheets of spare plywood in my garage? Throw it in the trash and go buy some solid hardwood!”
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Jul 3, 2020 17:40
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American is still the best on burgers
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Jul 3, 2020 17:42
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While our evolved drive for efficiency, and spurning waste aided our survival to this point, and is still useful in some areas, it's maladaptive here.
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Jul 3, 2020 18:02
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Doom Rooster posted:He has it, it already exists, and can be made into something delicious. Why waste it? That’s why I added “give it away”! I wasn’t being entirely serious, as I suspect you already know.
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Jul 3, 2020 18:20
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bartolimu posted:I have never found a griddle that was too hot for tortilla making. I set mine to its max of 450F (232C) and that's not hot enough. I have to use a cast iron pan on the hottest burner of my stove, it's 550F/290C or higher. poo poo needs to be NASA hot.  I really would like a way to avoid the oil, but it's worth it to me for the structural integrity. Dominoes fucked around with this message at 18:45 on Jul 3, 2020 |
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Jul 3, 2020 18:36
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High-five to tortilla crew, I made really bad ones (too dry I think) until I made a bunch of good ones for enchiladas a few weeks ago. Hydration is key. I just used Aldi brand masa harina, hot water (from my notes I used a 7:5 ratio by weight of water to masa harina) and kneaded the heck out of the dough. Then let it rest for half an hour and another shorter knead. It's much, much more like clay than bread dough, it won't stick to stuff and is actually quite easy to knead by hand. Kind of pleasant tbh. I also snuck in about 1% salt by weight. Not traditional and maybe moderately salty so use to taste. For the puffing, it might just be down to timing. For me, I got the best results with a pretty short cook on the first side, and a longer second one. Then a flip to the original side and they puff up nicely. Like when I flipped the first time it was barely set on the first side, just barely brown in spots or not even brown yet. I used a stainless skillet, which worked fine. It wasn't amazingly hot, like I'd guess it was maybe hotter than pancake temperature, like medium-high ish. The good browning came when it puffed, since then it has much less mass and you can get a nice brown on the puffed tortilla. Of course cover them in a towel after cooking, gotta let them steam up a bit.
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Jul 3, 2020 18:38
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Eeyo posted:For the puffing, it might just be down to timing.
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Jul 3, 2020 18:48
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Dominoes posted:Oh my! This is a key insight. Got it up to 240-250C today, and the results are improved. It did the billow-up thing you describe. what temp water did you add? it makes a difference
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Jul 3, 2020 18:51
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I don't have a precise answer, but it was as hot as my faucet would produce.
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Jul 3, 2020 18:54
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I like reading the tortilla talk here as it's something I really know gently caress all about. Masa harina isn't easy to get hold of over here in Sweden. How would polenta flour work? Is it unsuitable?
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Jul 3, 2020 19:04
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DekeThornton posted:I like reading the tortilla talk here as it's something I really know gently caress all about. Masa harina isn't easy to get hold of over here in Sweden. How would polenta flour work? Is it unsuitable? not nixtamalized iirc all you need for nixtamalization is a strong cooking base(usu. slaked or pickling lime) and dent corn. this is, uh, not trivial
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Jul 3, 2020 19:15
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Well, in that case I guess I will have to get proper masa. It is available, just not at my local store, so a minor but not insurmountable hassle.
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Jul 3, 2020 19:22
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It's very hot out. I made ice pops. Just tossed a can of coconut milk, two frozen mangos, a blop of Greek yogurt, some lemon juice, and a pinch of salt in the blender, blitzed it up, and poured in molds. Mango Lassi ice pops, here we come.
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Jul 3, 2020 19:55
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Suspect Bucket posted:It's very hot out. I made ice pops. Just tossed a can of coconut milk, two frozen mangos, a blop of Greek yogurt, some lemon juice, and a pinch of salt in the blender, blitzed it up, and poured in molds. Mango Lassi ice pops, here we come. Those sound delicious. I’ve always loved the word nixtamalised.
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Jul 3, 2020 20:59
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Suspect Bucket posted:It's very hot out. I made ice pops. Just tossed a can of coconut milk, two frozen mangos, a blop of Greek yogurt, some lemon juice, and a pinch of salt in the blender, blitzed it up, and poured in molds. Mango Lassi ice pops, here we come. This seems like a good time to share some of my notes for making boozy otter pops or what have you. 5-10% ABV is the range for the ideal slushy texture. I found 8.3% to be pretty easily attainable. The recipes are very easily scaled because it’s all proportionate. Of course it’s easy to experiment and add whatever flavors you want, these are just guidelines. These yield 12oz of solution, so just tweak them to however much volume you want. For 12oz of total solution, 2.5oz of 80 proof will give you 8.3% abv. Strawberry Margarita 2.5 oz tequila 1.5oz agave nectar (or sweetener of choice) 1.5 oz lime juice 1.5 oz strawberry purée 5oz water Orange Cream Rumsicle 2.5 oz rum 4oz OJ 1 oz heavy cream 1.5oz 1:1 simple syrup 1 tsp vanilla extract 3oz water Irish Coffee 1.5oz Irish whiskey 1.5oz Irish cream liqueur 2.5 oz espresso/coffee 1.5oz 1:1 simple syrup 5oz water I tried raspberry lemon drops, aperol spritzes, Moscow mules, daiquiris, gimlets, whiskey sours...all were fun and tasty. I actually had the plastic sleeves and made otter pops, but that was a pain in the rear end. Just throw it in a popsicle or ice cube mold or put it in the freezer and eat it with a spoon.
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Jul 3, 2020 21:05
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DekeThornton posted:Well, in that case I guess I will have to get proper masa. It is available, just not at my local store, so a minor but not insurmountable hassle. Yeah unfortunately corn flour doesn't have the distinct taste of corn tortillas. I think the texture is changes as well, masa has a very nice plasticity to it, which I don't think regular corn flour would have (but I guess I've never tried so I could be wrong).
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Jul 3, 2020 21:36
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Well, that is a slight shame, but I can find masa harina, even if it's at a bit of a premium, so it's not the end of the world. On another note, we just started to get hard seltzer over here, and I really dont't se the point. If you want to get drunk without drinking something wiorthwhile, why just not add a splash of vodka to your flavoured mineral water?
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Jul 3, 2020 21:53
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Anecdotally, I've found Maseca works better than Bob's Red Mill. Any food chemists want to take a hack at additives to keep the corn torts together better without adding fat?
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Jul 3, 2020 22:09
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Consistency and laziness. I just finished churning butter for the 4th time (thanks CoD: buerre!) and it's like... you can have the literal best butter you've ever had for less money and 20 minutes of effort including cleanup, for much cheaper than the store. Maybe 30 minutes if you don't have a motorized way to churn. Hard seltzer is more egregious, though maybe they add bitters etc. to balance more than just perrier + spirits. I think the quality improvement to effort ratio has to be pretty high for people, and the risk of failure vs cost savings as well. Homemade hard seltzer is low on the quality improvement side, and doesn't seem expensive since you don't buy vodka or seltzer in the same quantities as a 6-pack, and beer is usually more expensive. Home-baked bread is another thing - quality can be huge, but effort is high and risk of failure is high when you start.
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Jul 3, 2020 22:12
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Dominoes posted:Anecdotally, I've found Maseca works better than Bob's Red Mill. rest the dough, gently caress around w temp of water
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Jul 3, 2020 22:18
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BrianBoitano posted:Consistency and laziness. I just finished churning butter for the 4th time (thanks CoD: buerre!) and it's like... you can have the literal best butter you've ever had for less money and 20 minutes of effort including cleanup, for much cheaper than the store. Maybe 30 minutes if you don't have a motorized way to churn. Sorry, I'm drunk enough that I couldn't find that thread with a search, could you link your butter churning process please? British supermarkets are rubbish about sticking buttermilk anyway, and I Iove butter.
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Jul 3, 2020 22:23
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tarbrush posted:Sorry, I'm drunk enough that I couldn't find that thread with a search, could you link your butter churning process please? British supermarkets are rubbish about sticking buttermilk anyway, and I Iove butter. https://forums.somethingawful.com/showthread.php?threadid=3916084 i hope this works as im on the mobile app. otherwise, it is on page 2 of gws
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Jul 4, 2020 00:28
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I love Key Lime Pie, it's been my absolute favorite since I was a little chubby Floridian kid. And I'm gonna make some again for my birthday coming up, but by far my least favorite part is trying to zest a tiny rear end key lime. Anyone have a better technique that's got less of a chance for me shredding my fingertips?
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Jul 4, 2020 01:20
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BrianBoitano posted:Consistency and laziness. I just finished churning butter for the 4th time (thanks CoD: buerre!) and it's like... you can have the literal best butter you've ever had for less money and 20 minutes of effort including cleanup, for much cheaper than the store. Maybe 30 minutes if you don't have a motorized way to churn. I'm not sure where I'm getting this "for cheaper than the store bit" - I guess if you've got like a *crazy* deal on cream. HatchetDown posted:I love Key Lime Pie, it's been my absolute favorite since I was a little chubby Floridian kid. And I'm gonna make some again for my birthday coming up, but by far my least favorite part is trying to zest a tiny rear end key lime. Anyone have a better technique that's got less of a chance for me shredding my fingertips? What kind of zester do you use? I don't think doing it on a microplane-style is that hard. Failing that, you can peel the limes, scrape off the pith (or soak in a pectin-dissolving enzyme), and dice the peel. Or zest a traditionally large lime for that part of the recipe.
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Jul 4, 2020 01:52
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tarbrush posted:Sorry, I'm drunk enough that I couldn't find that thread with a search, could you link your butter churning process please? British supermarkets are rubbish about sticking buttermilk anyway, and I Iove butter. That's the one! I've stumbled to a method I prefer, though:
mediaphage posted:I'm not sure where I'm getting this "for cheaper than the store bit" - I guess if you've got like a *crazy* deal on cream. Yeah I wasn't specific enough. It comes out cheaper than fancy butter, like Kerrygold or Plugra, and much tastier.
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Jul 4, 2020 05:06
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Is there any appreciable difference between the regular kind of Green Onion and the bulb kind, my mom needs some for some pasta salad she's making for tomorrow and the store is out of the former
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Jul 4, 2020 05:11
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The Maestro posted:This seems like a good time to share some of my notes for making boozy otter pops or what have you. The brix is also a good measure for whether the drink will freeze, between 13-15 is the sweet spot.
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Jul 4, 2020 05:30
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Liquid Communism posted:Mindphlux is welcome to post here, so long as he can fake sobriety and not be an enormous rear end in a top hat to people. It's a low bar to clear. mindphlux won a mod challenge to be allowed to shitpost in the shitposting thread and he was banned for shitposting in the shitposting thread
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Jul 4, 2020 10:37
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DekeThornton posted:On another note, we just started to get hard seltzer over here, and I really dont't se the point. If you want to get drunk without drinking something wiorthwhile, why just not add a splash of vodka to your flavoured mineral water? Convenience. If you're headed to the beach or a cookout or something why not pick up a cold six pack at the corner store instead of worrying about cups, ice, a mixer, and vodka that you'll have to schlep around town and probably have to make a few separate stops for. Same thing for a party, throw a couple in the cooler next to the beer for anyone who might want one instead of making people futz around with mixing up a drink. I don't really drink them but find booze snobbery so insanely tiresome that I have to defend them.
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Jul 4, 2020 13:24
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When mindphlux got banned for the Nth time nothing of value was lost. Dude never contributed, he was just a bitchy shitposter 
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Jul 4, 2020 14:43
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sweat poteto posted:Also objectively the best squash. Except maaaybe delicata. 
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Jul 4, 2020 15:20
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drrockso20 posted:Is there any appreciable difference between the regular kind of Green Onion and the bulb kind, my mom needs some for some pasta salad she's making for tomorrow and the store is out of the former
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Jul 4, 2020 15:25
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SubG posted:Yeah, green onions are much milder and sweeter than e.g. a yellow onion. I don't think either would be radically out of place in a pasta salad, but if you're expecting one and get the other you're going to get either more or less onion-y-ness. I think they meant the green onions with a thicker white bottom, the internet says they're called Mexican green onions: https://www.colopac.com/product/mexican-green-onion/
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Jul 4, 2020 17:56
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I want to make some baked chickpeas and I have dried chickpeas. They are soaking right now. Should I bake them directly after soaking or should I cook them first?
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Jul 4, 2020 21:35
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VictualSquid posted:I want to make some baked chickpeas and I have dried chickpeas. They are soaking right now. I would have thought cook first. I’ve made chickpeas from dry recently. Despite leaving them to steep in the cooking water, after freezing and thawing they are quite dry. Do I need to cook them for longer, or is that a problem with older chickpeas?
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Jul 4, 2020 22:10
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VictualSquid posted:I want to make some baked chickpeas and I have dried chickpeas. They are soaking right now. For the love of god, cook them. @Rattle: You confused me there, buddy. You soaked the chickpeas, cooked them up, and then froze them?
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Jul 4, 2020 22:34
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