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Whenever I am stuck for something to do with chicken, I think kebabs are a good way to liven things up. Whatever marinade you fancy on the chicken, and whatever vegetables you’ve got, with some rice and salad
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Jul 22, 2020 11:18
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Or stir fries. Mix up the sauces, aromats and veg in it and serve with rice or noodles. Lots of variety there too.
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Jul 22, 2020 11:24
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excellent bird guy posted:Wish i knew how to make all that creative chicken. I throw chicken in a stove top pan with oil every single time and change up the seasoning. No time like quarantine to learn!
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Jul 22, 2020 13:56
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BraveUlysses posted:peruvian green sauce owns, kenji's recipe is a good starting point and i think it has sour cream and mayo but no cheese. i dont think that it should have any cheese in it. Thanks, this looks great! Anne Whateley posted:I eat a stupid amount of chicken and rice. But all different preparations -- roast chicken and rice pilaf, then halal chicken over rice, chicken biryani, Hainanese chicken, lemon garlic chicken & brown rice . . . At least the vegetables are different for each one? Do you have a good biryani recipe you can share?
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Jul 22, 2020 14:53
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I don't have a great one, I was mostly thinking longingly of my favorite lunch place near my office. I've made the Cook's Country one a couple times, and it's good for the amount of effort I want to put in, but for once I can't find a version not behind the paywall.
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Jul 22, 2020 15:02
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i like nice words
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A local restaurant is doing a menu with Japanese fried chicken and habanero butter. I’ve got the chicken locked down, but how would you go about making habanero butter? I’m usually pretty good at riffing on restaurant dishes, but no idea what to do here. Making a compound butter with minced habanero seems pretty lame. I don’t have enough time to make a habanero powder. Any ideas? Or any ideas for a habanero sauce that would work with fried chicken?
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Jul 22, 2020 15:58
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fuckwolf posted:Or any ideas for a habanero sauce that would work with fried chicken?
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Jul 22, 2020 16:13
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fuckwolf posted:A local restaurant is doing a menu with Japanese fried chicken and habanero butter. I’ve got the chicken locked down, but how would you go about making habanero butter? I’m usually pretty good at riffing on restaurant dishes, but no idea what to do here. Making a compound butter with minced habanero seems pretty lame. I don’t have enough time to make a habanero powder. Any ideas? Or any ideas for a habanero sauce that would work with fried chicken? You’re overthinking it. Melt butter, add a chopped habanero and let it simmer for a minute. I’d probably add a bit of honey or sugar. Strain if you want it smooth, then drizzle over chicken.
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Jul 22, 2020 16:52
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When my place does something like that it's usually coming from a waste-reduction standpoint. Probably starts with making a habanero hot sauce, then after straining it making a compound butter with the fermented solids. Might be a fun project for you if you can get plenty of habaneros.
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Jul 22, 2020 17:56
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BraveUlysses posted:just the bottom third to a half of the lemongrass stalk--the greenest parts only. throw away the top half and cut the very bottom quarter or half inch off. so my experience went like this: "Huh, he said to keep the greenest parts only and throw away the top half... but the top half is green and the bottom half isn't." I ended up peeling off an outer layer off of each stalk and sorta just using the middle? I chopped it into 1-2" tubes and tossed it in the food processor expecting it to turn into some kind of paste but even after pulverizing it for like 15 seconds, it just turned into a pile of finely shredded lemon grass. Did I leave it in my fridge too long and it dried out? Is this normal?
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Jul 22, 2020 18:38
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it does dry out but sounds like you got it figured out! i freeze the extra stalks when i buy a bundle my description of the color was backwards, this is whatcha do: https://www.youtube.com/watch?v=tfRRYejYfOk
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Jul 22, 2020 20:14
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yep that's basically what i did! noodle bowls are on the menu!
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Jul 22, 2020 20:36
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Just an FYI. I got back from the doctor, apparently I'm allergic to mangoes. I kinda knew it before, I have gotten something called "mango mouth" ( it's horrific- I couldn't bare to attach a picture) but basically it's poison ivy like blisters around the mouth. Mango skins have the same oils as poison ivy. So a few weeks ago I cut some up, careful not to touch my mouth, but the liquid soaked into my skin, causing itchy blistering rash between my fingers, but it's not contagious like poison ivy would be. And it last for weeks, even with topical steroid treatment. My doctor said he saw a guy with internal blisters  I'm also very allergic to poison ivy which is a precursor, so beware!
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Jul 22, 2020 22:17
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Peeches posted:Just an FYI. I got back from the doctor, apparently I'm allergic to mangoes. I kinda knew it before, I have gotten something called "mango mouth" ( it's horrific- I couldn't bare to attach a picture) but basically it's poison ivy like blisters around the mouth. I shared an office in grad school with a woman who had a severe mango allergy and had previously lived somewhere in Florida where they were basically everywhere. Apparently there was a period of time each year where she basically couldn't walk down any nearby sidewalks because once in a while a mango would drip sap onto her and leave her in agony. 
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Jul 22, 2020 22:50
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poeticoddity posted:I shared an office in grad school with a woman who had a severe mango allergy and had previously lived somewhere in Florida where they were basically everywhere. Apparently there was a period of time each year where she basically couldn't walk down any nearby sidewalks because once in a while a mango would drip sap onto her and leave her in agony. Oh drat. Since mine is getting worse I don't think I can eat or touch them again. They don't grow here thankfully.
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Jul 22, 2020 22:52
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When I am baking bread, it always gets brown and pretty crispy, but then quickly looses that crisypness. And then it just stays kinda soft. What am I doing wrong?
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Jul 25, 2020 08:25
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How fast does it lose the crispyness? If it's hours/days then it's probably how you're storing it. How are you storing it?
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Jul 25, 2020 09:09
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TychoCelchuuu posted:How fast does it lose the crispyness? If it's hours/days then it's probably how you're storing it. How are you storing it? Pretty much like...10 to 30 minutes after baking.
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Jul 25, 2020 10:16
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Are you allowing it to cool on a wire rack? If you put the bread in any kind of container while it’s still hot, it will get soggy crusts.
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Jul 25, 2020 10:25
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Scientastic posted:Are you allowing it to cool on a wire rack? If you put the bread in any kind of container while it’s still hot, it will get soggy crusts. Yup, that's the first thing I am doing. My issue is that they come out pretty crispy and browned how I would like it and then turn into like...day old bread after half an hour.
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Jul 25, 2020 11:11
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My general bread method is: - Allow to cool completely (room temperature) before cutting. This is critical; slicing while it's still warm will lead to a mushy, gummy mess. This can take up to two hours depending on the size and density of your loaf. If you're cutting into it 10-30 minutes after baking, this is probably where your problems are coming from. - For the first 12-24 hours, store in a paper bag. This allows the bread to dry out a bit, making it easier to slice. - After 24 hours, transfer to a bread box. This will keep it from getting too dry and turning into a huge crouton. I live in a very warm and dry climate, so this may vary depending on your location.
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Jul 25, 2020 20:53
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How long does homemade mayo really last? I've had a jar of aioli sitting in the fridge for a good month now and I popped it open this morning to throw it out. Smelled fine, and a tentative taste revealed nothing terrible.
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Jul 25, 2020 21:30
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Michaellaneous posted:Yup, that's the first thing I am doing. My issue is that they come out pretty crispy and browned how I would like it and then turn into like...day old bread after half an hour. Does toasting it bring it back to where you like it? Toasting will also reduce any staleness.
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Jul 25, 2020 21:39
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Lester Shy posted:My general bread method is: I am not cutting the bread (baguettes this time). They just loose their crispyness without me doing anything. Eeyo posted:Does toasting it bring it back to where you like it? Toasting will also reduce any staleness. I am sure it does but I would like them to stay crispy like the ones I buy at a bakery, at least for a few hours or something.
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Jul 25, 2020 22:49
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Michaellaneous posted:When I am baking bread, it always gets brown and pretty crispy, but then quickly looses that crisypness. And then it just stays kinda soft. That's really weird. What's your recipe?
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Jul 25, 2020 23:11
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Speaking of which, what is a good baby's first bread recipe that would impress people? Considerations: I have no special equipment and I am a dunce.
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Jul 25, 2020 23:47
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Well, there's a bread thread, which is great. Also bread is really easy and easy to impress with, unless you're trying to impress an artisanal bread baker, in which case they will likely not be impressed but also likely will be excited that you are baking bread. Babish and Joshua Weismann each have a couple videos about bread. It's also hard to go wrong with King Arthur recipes, such as this this Easiest Loaf of Bread You'll Ever Bake one. Edit: If you have a dutch oven, tons of people got into baking bread with a no knead recipe . Happiness Commando fucked around with this message at 00:00 on Jul 26, 2020 |
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Jul 25, 2020 23:56
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Well I suppose I'm set, thanks a bunch.
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Jul 26, 2020 00:17
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3D Megadoodoo posted:That's really weird. What's your recipe? I used this video: https://www.youtube.com/watch?v=efqe9Umxopc 500g all purpose, 350ml water, 10g salt and yeast
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Jul 26, 2020 01:35
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Manager Hoyden posted:Speaking of which, what is a good baby's first bread recipe that would impress people? Considerations: I have no special equipment and I am a dunce. There are much simpler recipes out there, but if you want to impress people, go with this. I'd never made any bread whatsoever three months ago and this is the biggest hit in my house so far: https://www.youtube.com/watch?v=M9le93pztbU
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Jul 26, 2020 01:43
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Michaellaneous posted:I used this video: Why is he cutting bread with a non-bread knife 
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Jul 26, 2020 01:44
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AnonSpore posted:How long does homemade mayo really last? I've had a jar of aioli sitting in the fridge for a good month now and I popped it open this morning to throw it out. Smelled fine, and a tentative taste revealed nothing terrible. So how is your homemade Mayo? I heard it's real easy to make: isn't it just eggs and olive oil in a blender? I'd have to think of some good seasoning to put in it. I like an oregeno + garlic combo with olive oil
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Jul 26, 2020 02:08
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Michaellaneous posted:I used this video: I'm not a bread expert, but a few other suggestions to experiment with: 1) You may want to remove the water pan and water sources after the oven spring has mostly finished. The steam is important in setting up the crust and allowing a good oven spring, but is usually removed during the latter part of baking. I'd try to make sure the pan of water is simmering before putting in loaves (so it's nice and steamy), then just ignore the second spritz and take out the water pan at that point. I think the theory is you want to make sure the crust dries out nicely and gets browned after it's mostly set and the steam is counterproductive there. You may have to experiment with the timing, like maybe 5 minutes isn't enough steam time, it probably depends on your equipment and process. 2) You could potentially bake longer (that is, if your loaves look like the video's). I tend to like my bread more like what the guy does, but some people definitely take it longer. Often their ear will start getting quite dark. 3) shaping could also have an affect. I got pretty lazy about shaping and I kept having some very poor and tough crusts. But I added some stretch and folds and then worked harder to pull a nice skin on the loaf before the final proof and it gave a much better result. I've never tried baguettes so maybe that video has a good technique, I'm not sure. But shaping definitely can have an impact on the crust.
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Jul 26, 2020 02:50
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Michaellaneous posted:I used this video: When he's tearing the bread at the end, you can see that he has the same problem you do. Way underdeveloped, soft crust. I am not a professional baker, but I'm like 98% certain the problem is not enough steam in the oven. He looks to have put a pan of room temp water into the oven with the bread. You want to put a little bit of boiling water in, but not too much. Bonus points if you have a squirt bottle and can squirt the oven walls really good at the very beginning right before closing the door. Ideally all of the water in the pan will boil off after about 10 minutes. You want a bunch of steam to help with the crust formation at the beginning, but then have it go away so that it can dry out enough at the end. That should drastically improve what you are ending up with. e:fb
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Jul 26, 2020 02:58
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Thank you very much, I will try your suggestions and report back.
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Jul 26, 2020 14:09
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excellent bird guy posted:So how is your homemade Mayo? I heard it's real easy to make: isn't it just eggs and olive oil in a blender? I'd have to think of some good seasoning to put in it. I like an oregeno + garlic combo with olive oil I went ahead and ate it anyway and it was fine.
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Jul 26, 2020 23:09
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Re: Baguette I've adhered to youre suggestions and they came out a loooot better. I put in already steaming water with the dough and spritzed the ovenwalls. After 5 minutes a final bit of water, and removing the pan. Then just 12 to 15 minutes more baking. All of them are super crispy, I just need to get a stone to get the downside brown as well. I will try them tomorrow again, but for now they all retrained an extreme crispness.  Thank you all for the great suggestions. I'll move on to different bread soon.
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Jul 27, 2020 16:20
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Michaellaneous posted:Re: Baguette Nice work, those look great!!
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Jul 27, 2020 16:37
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Michaellaneous posted:Re: Baguette Wow those look like they're from a real boulangerie!
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Jul 27, 2020 18:45
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Michaellaneous posted:Re: Baguette  Both your baguettes and the ones made by the guy in that video have a cross section that's a flattened oval. That's because the dough is fairly high hydration (75%), so after shaping the dough is relaxing/spreading out a lot. If you made the same dough and shaped it the same way and you used a couche, you'd end up with something that looks more like (this is from the wiki article on baguette):  ...which is the classic baguette shape. It's not a huge deal, since the bread will taste pretty much the same either way, but the more you know and all that.
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Jul 27, 2020 21:51
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