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Celery seed is magic, by the way. Try it on steaks.
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Jul 31, 2020 02:50
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All egg dishes should contain celery seed.
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Jul 31, 2020 04:42
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Celery seed is the biggest flavor in Old Bay, which is amazing on a surprising number of things, including wings and popcorn
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Jul 31, 2020 05:42
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i like nice words
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me your dad posted:I skipped straight to the vodka. Make bloody marys with gin, thank me later.
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Jul 31, 2020 06:38
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I asked one of my kids to give me a fruit or vegetable to try out. Dragon fruit was the answer. What's a close flavor and cooking profile to this semi obscure fruit?
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Aug 1, 2020 04:02
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Pirc posted:I asked one of my kids to give me a fruit or vegetable to try out. Dragon fruit was the answer. What's a close flavor and cooking profile to this semi obscure fruit? Honestly in my experience dragonfruit look super cool but taste like nothing. Most disappointing fruit out there.
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Aug 1, 2020 04:08
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Grand Fromage posted:Honestly in my experience dragonfruit look super cool but taste like nothing. Most disappointing fruit out there.
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Aug 1, 2020 04:15
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Grand Fromage posted:Honestly in my experience dragonfruit look super cool but taste like nothing. Most disappointing fruit out there. Well my kids are used to disappointment. Thanks!
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Aug 1, 2020 05:17
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I currently have 2 eggs and a carton of egg whites. I also have a cookie recipe calling for one egg, an Irish bangers recipe calling for 2 eggs, and a hot dog bun recipe calling for an egg wash. I'm thinking use one egg for the cookies, one egg plus some white for the sausage, and olive oil wash on the hot dog buns. Best use of my current egg situation? For the record I'm only freezing the bangers and not eating them in the hot dog buns.
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Aug 1, 2020 22:21
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I am looking into recommendations for air fryers as a potential gadget to do stuff like easy chicken wings, veggie roasting, cooking all the frozen garbage poo poo my wife buys for the kids, and reheating home-made stuff like fish tacos/chicken. I would prefer to get something that isn't just a "put frozen tater tots in and get slightly healthier versions of fried food out." We are a family of four. If we could eventually ditch our microwave with something like a combo fryer/toaster and using our range for the odd melt job, that would be ideal so I could install a range hood.
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Aug 1, 2020 22:48
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Sounds like you need one of those new toaster ovens that have the convection setting that lets them double as an air fryer. Never used one but I hear they’re great.
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Aug 2, 2020 03:17
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the difference between an air fryer and a convection oven is that gross margin in an air fryer is like 50% and gross margin for a convection oven is like 20%. moves the profit margin and ebitda quite a bit
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Aug 2, 2020 09:14
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Human Tornada posted:I currently have 2 eggs and a carton of egg whites. I also have a cookie recipe calling for one egg, an Irish bangers recipe calling for 2 eggs, and a hot dog bun recipe calling for an egg wash.
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Aug 2, 2020 18:42
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I want to try my hand at making soya chicken (See Yao Gai). I'm planning to use this recipe: https://thewoksoflife.com/soy-sauce-chicken/ and I would like to preserve the cooking liquid afterward. Plan is to let it boil for 15 minutes after chicken is removed (not sure if this is necessary), strain out big chunks (star anise, ginger, etc), refrigerate, remove fat layer, and then freeze. My big question is whether or not the freezing is a good idea or if there are any potential problems with that. I've heard the liquid can (and should, for flavor) be used over and over again. But I'm nervous about bacteria and all that.
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Aug 2, 2020 22:09
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FaradayCage posted:I want to try my hand at making soya chicken (See Yao Gai). You are describing Master Stock and it is indeed a thing. Your instincts are correct on boiling and straining the stock after use. Cool it quickly and freeze it. Every time you use it bring it back to a boil and add more aromats and water. Properly cared for a master stock can last years and get incredibly flavourful.
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Aug 3, 2020 00:13
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That's like the soup version of a sourdough starter
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Aug 3, 2020 00:33
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It's the opposite of a sourdough starter, really. For a starter, you want all sorts of wee beasties to be living in it. But for master stock, you want it to be sterile.
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Aug 3, 2020 14:34
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Mr. Wiggles posted:It's the opposite of a sourdough starter, really. For a starter, you want all sorts of wee beasties to be living in it. But for master stock, you want it to be sterile. I think forums user poo poo POST MALONE was really referring to the incremental increase in the flavor and complexity over time you get from a sourdough starter and how a master stock would develop much the same way, rather than regarding microbial content.
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Aug 3, 2020 16:14
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While true, I just wanted to be sure that nobody would see their master stock bubbling in the fridge and think "oh hay this is good!"
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Aug 3, 2020 16:33
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I have a tilt head kitchen aid mixer that likes to jump around when doing dough. I did some googling and there was mention of a loose hinge pin. If I can easily wiggle the mixer head when locked in place and not moving is that the most likely culprit? How tight should this be? Should there be any give when locked in place?
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Aug 3, 2020 23:12
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Yeah there should be very little play in it, and that’s probably the cause of your problem. If you ever need to replace it, get the lift bowl model.
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Aug 4, 2020 12:48
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What would be some good beginner recipes to do? I'm making cooking a new goal to learn on lockdown, and my previous experience is just hot dogs and spaghetti
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Aug 4, 2020 15:08
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What do you like? Start there.
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Aug 4, 2020 15:14
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Making rice, and stir fry is a good starter thing. YouTube is also your friend. But as someone said - what do you like to eat? With rice, you can start out with plain, dress it up by making it with broth, try brown, white, short and long grain, and it's pretty versatile.
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Aug 4, 2020 16:58
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Roth posted:What would be some good beginner recipes to do? The Stone Soup Cookbook has super simple recipes if you are starting from scratch. There are also resources like this that list a bunch of 'easy' recipes, so you can go through and see what feels accessible. As others say, it depends what you like. It also depends how long you want to spend and what ingredients you can access easily. The best way to learn how to cook is to follow recipes and then make small tweaks when you feel confident with something but wish it could be different. It's also a good idea to taste whole herbs and spices so you can get an idea of what they will add to a dish, bearing in mind that the flavour will be less pronounced when it's in with other ingredients. This may be controversial, but I know a bunch of people have been inspired to learn how to cook from watching Nat's What I Reckon videos.
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Aug 4, 2020 18:12
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Also no matter what you go with - use your senses. Something may say "8 minutes until softened" but if it still looks raw keep going (and note that your stove runs a little cold vs this recipe author's). If the noodle time says it's done, pull a strand and test the texture. Taste for salt, which makes other flavors pop. You can also start riffing on store bought "finished" dishes. Squirt a lemon on a salad. Add your favorite extra topping to frozen pizza. This will mimic the last step of any real recipe - taste and adjust!
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Aug 4, 2020 18:20
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Yep OP, just ask yourself: What would forums user BrianBoitano do?
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Aug 4, 2020 18:28
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Roth posted:What would be some good beginner recipes to do? I'm a big proponent of cooking with what you've got. Instead of going out and dropping tons of money on new cookware and groceries that you've never used before, start building on what you already know and use. I'd also recommend paying attention to technique. There's tons of different cooking techniques and they (almost) all lend different flavor profiles. Example: Saute and stir-fry are really similar in concept, but yield different results. If you're sauteing, you're relying on your pan to do the heating of the food. A stir fry is letting the pan heat the oil, and the oil heats the food. The result is that sauteed food will have "toastier" edges, while stir fried food will be more uniformly cooked. DO NOT LET YOURSELF BE DAUNTED BY THE HUNDREDS OF TECHNIQUES. There is very little you can do in cooking that will make food inedible. You can make it sub-par - but outside of outright burning it, undercooking it to where it's raw, or adding so much salt it's a health hazard - it's really difficult to gently caress something up so badly that it's destiny is the trash bin. As you learn technique, you'll be able to improvise in the kitchen, and be much less reliant on recipes. This is a good thing because it will save you beau-coup money in the long run. Instead of saying "I want to make coleslaw, so I need to go buy cabbage, and mayonnaise, and...", you can look in the fridge and say "I've got these broccoli stems, and some carrots, and some eggs, and vinegar, and oil...I can make coleslaw." So with that said, what's in your fridge, and what kind of cooking equipment do you have already? If you give us a quick pantry-and-pan list, I'm sure we can come up with some simple dishes that you can practice on. Bollock Monkey posted:This may be controversial, but I know a bunch of people have been inspired to learn how to cook from watching Nat's What I Reckon videos. If nothing else, I've seen this guy mention "Wood or plastic utensils on metal pans, never metal utensils on metal pans" a few times. That's sound advice.
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Aug 4, 2020 19:17
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Use metal tools on whatever you want, just be careful? The idea that a stainless steel pan is going to get ruined by using a wire whisk or a metal spatula in it is a weird one I don’t understand where it came from. E: the only reason not to use metal utensils, to me, would be aesthetics, because you can scratch the metal. it’s just minor and inconsequential. Yes you can use metal tools on non-stick and I do it all the time. It’s a strongly adhered coating that itself is pretty strong, and if you scratch it just replace the pan. In my opinion if you’d be sad you scratched a non-stick then you probably spent too much on it.
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Aug 4, 2020 19:26
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I don't think you should be too overprotective of teflon pans because they don't last that long anyway and you should just get cheap ones, but you probably also shouldn't actively scratch them up with metal utensils. You also don't necessarily want to be eating teflon you've scraped off the pan, even though it's theoretically pretty inert unless you've used excessive heat.
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Aug 4, 2020 19:30
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Get a decent knife and passable cutting board if you don't already have them. Nothing else in terms of kitchen equipment will make you hate cooking more than a lovely dull knife that turns food prep into torture. I'm not sure what the entry level recommendation is these days but it doesn't have to be very expensive. There's a knife thread here that can probably help
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Aug 4, 2020 19:36
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Roth posted:What would be some good beginner recipes to do? I had the cooking skills of a child when 2020 started and now I'm a pretty good home cook (and an okay baker). Like everybody else said, it depends on what you like. What's your favorite takeout meal? See if you can make it at home. There are a million cooking videos for every dish imaginable, but if I want to make X meal, I usually start by checking if Food Wishes has a video on it. His recipes are simple and concise, and he doesn't waste your time loving around. https://www.youtube.com/watch?v=5ysExIzN9fQ (Also this salad tastes great and requires zero skill and no actual cooking. Try it!)
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Aug 4, 2020 19:42
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The first thing I would recommend is doing this recipe: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html Reasons: 1) it's stupidly easy 2) almost everyone likes pizza 3) it tastes just like a deep dish pizza from Pizza Hut in 1993
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Aug 4, 2020 19:45
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Flunky posted:Get a decent knife and passable cutting board if you don't already have them. Nothing else in terms of kitchen equipment will make you hate cooking more than a lovely dull knife that turns food prep into torture. I'm not sure what the entry level recommendation is these days but it doesn't have to be very expensive. There's a knife thread here that can probably help IIRC it's still the Victorinox Fibrox. They're not quite as cheap as they used to be, but still ~30 bucks for a stainless chef's knife with a nigh indestructible handle. Good first knife for someone who wants a kitchen tool they don't have to maintain.
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Aug 5, 2020 01:35
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Flunky posted:Get a decent knife and passable cutting board if you don't already have them. Nothing else in terms of kitchen equipment will make you hate cooking more than a lovely dull knife that turns food prep into torture. I'm not sure what the entry level recommendation is these days but it doesn't have to be very expensive. There's a knife thread here that can probably help Yeah this. Measure your sink and get the biggest decent board you can find that will fit in it without being an enormous pain to wash, and get a nice sharp knife.
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Aug 5, 2020 01:48
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Thanks for all the responses. My brother is going to start guiding me next week.
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Aug 5, 2020 02:18
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I have 1-1.2kg hunks of beef that I need to eat. Every time I try to defrost one by just leaving it in the fridge, the joint stays solid for days on end. Is there a reliable way to thoroughly defrost such big bits of beef or do I just need to fridge them for ages and be ready to cook when they seem less like ice blocks?
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Aug 5, 2020 11:27
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sous vide if small enough roasting incredibly slowly in oven from frozen if too big
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Aug 5, 2020 11:30
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Anyone have recommendations for a good (emphasis on easy to clean!) Food dehydrator? My CSA this year has an apple add on... 7lbs a week. Lots of different brands and styles it seems now. Had a roommate who made fruit leather and I recall her set up being a pain to wash. Tangent - can you smoke apples, or would that be gross?
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Aug 5, 2020 14:16
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Bollock Monkey posted:I have 1-1.2kg hunks of beef that I need to eat. Every time I try to defrost one by just leaving it in the fridge, the joint stays solid for days on end. Is there a reliable way to thoroughly defrost such big bits of beef or do I just need to fridge them for ages and be ready to cook when they seem less like ice blocks? Also, on the off chance - Instant Pot does great with frozen meat, so long as you can fit it in there.
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Aug 5, 2020 14:17
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