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Passata is uncooked tomato puree. It's Italian in origin. Your supermarket may well have it among the other jarred/bottled pasta sauces.
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Aug 15, 2020 01:57
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worst case, can also just whip it up
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Aug 15, 2020 02:06
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How can passata be shelf stable if it's uncooked?
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Aug 15, 2020 02:07
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mystes posted:How can passata be shelf stable if it's uncooked? Good question. It seems that commercial passatas are heated to high temps to pasteurize them Here's the process that Mutti uses for their passata
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Aug 15, 2020 02:13
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Made a ganache and it was pretty good but the texture was not meltingly smooth, it felt oddly grainy on my tongue as it melted (not enough to be unpleasant, but enough to be noticeable). Did I mess something up? It was just chocolate, heated cream, and a few ground spices then I stuck it into the fridge covered with plastic wrap.
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Aug 15, 2020 05:05
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bob dobbs is dead posted:worst case, can also just whip it up like, throw a can of tomatoes into a blender?
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Aug 15, 2020 06:03
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fresh not canned and food processor is fairly better cuz blenders can cook gotta strain also. depends heavily on tomato source whether it makes a positive difference wrt normal tomato puree
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Aug 15, 2020 06:17
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AnonSpore posted:Made a ganache and it was pretty good but the texture was not meltingly smooth, it felt oddly grainy on my tongue as it melted (not enough to be unpleasant, but enough to be noticeable). Did I mess something up? It was just chocolate, heated cream, and a few ground spices then I stuck it into the fridge covered with plastic wrap. What spices and how finely ground were they? You might be able to get a better textured product if you infuse the spice into the cream first and then strain it before heating it to add to the chocolate. You can still heat up your existing ganache (gently!) and strain it through a fine mesh strainer.
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Aug 15, 2020 13:12
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Thumposaurus posted:What spices and how finely ground were they? The finest setting on a peugot for black pepper, and the rest (cinnamon and ginger) in a coffee grinder repurposed for spice grinding. Small enough to not be caught in a fine mesh strainer, I think.
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Aug 15, 2020 13:42
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The thing is with ganache the fats from the chocolate and cream melt in your mouth at body temperature the spices no matter how finely ground will not. If you're starting with whole spices infuse that into your cream first you can do it cold in the fridge or by gently simmering them in the cream on the stove top. You'd have to make it stronger than you think in the cream alone the chocolate will mute the flavors down a bit.
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Aug 15, 2020 14:50
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Is there a thread or place around here to talk about grills? We bought a house a couple months ago and want to get a grill but I have no idea where to start. Gas, charcoal, pellet; they all sound good to me and I'm having problems figuring out how to decide what to get.
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Aug 15, 2020 20:06
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nesbit37 posted:Is there a thread or place around here to talk about grills? We bought a house a couple months ago and want to get a grill but I have no idea where to start. Gas, charcoal, pellet; they all sound good to me and I'm having problems figuring out how to decide what to get. Charcoal makes for superior cooking, but you simply cannot beat the convenience of clean burning and efficient propane. My setup is a gas grill next to my outdoor wok, and I use it 3-4 times a week. I also keep a konro grill for when I really want to accentuate coal flavor, though.
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Aug 15, 2020 20:20
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nesbit37 posted:Is there a thread or place around here to talk about grills? We bought a house a couple months ago and want to get a grill but I have no idea where to start. Gas, charcoal, pellet; they all sound good to me and I'm having problems figuring out how to decide what to get. You can get a dual chamber grill surprisingly cheap so you can have both charcoal and propane based on what you're cooking and how much time you have. Here is an example. Lowes has a different brand but effectively the same grill. You'll sacrifice on total cook surface for the price but depending on how many people you cook for and what you cook this may not be a dealbreaker. I've thought about going this route to replace my current grill, which was both cheaply made and poorly maintained so its rusted through, but I think I am gonna go with the classic weber ufo dome and splurge on a higher-end smoker instead.
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Aug 15, 2020 20:37
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As for the pellet grills, they're basically everything that's nice about charcoal plus the convenience of gas. But they are $$$ for that compromise. If you are new to grilling, I'd honestly suggest you start off with a cheap weber-clone (the ones that look sort of like flying saucers on legs), and get a bag of decent lump charcoal, and give it a few shots. If you're fairly new to grilling, my biggest advice is to not drop crazy money on a setup until you've decided it's something you want to do a lot of. There are probably a million $2000 grills out there that sit on patios and get used like four times a year. https://www.amazon.com/Portable-Cha...-garden&sr=1-10 This one is $30 for an 18" grill. That'll do two decent sized steaks and a couple ears of corn at once, or a 8 to 12 burgers at one go. This is a good style grill to develop good grilling habits with - lighting charcoal without lighter fluid, getting an even bed of coals to cook on, learning hot to make hot and cool zones, etc. And even if you decide you want to go gas or pellet or a fancier charcoal after this, you will STILL get use out of a grill like this. Sooner or later you'll want to go to the beach, or car camping, or whatever, and you can break this guy down and move it around really easily. For accessories, you want: A charcoal chimney: should run you around $15-$25 if you pick one up at a hardware store A proper set of grilling tongs, with long handles and wide, flat-ish "gripping ends" so you can get burgers flipped without maiming them. A proper grill spatula with a long handle A brass brush for cleaning the grill rack. I got a 3" diameter one that fits in my cordless drill and use that - it was $5 at Harbor Freight.
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Aug 15, 2020 20:47
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I’ve got a load of plums from the garden, and the kids have demanded plum jam. Does anyone have a good recipe?
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Aug 16, 2020 11:01
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I bought some gochujang cause I've never tried it but I also don't really have any experience with Korean food. I don't eat meat. Should I make veggie/tofu/rice bowls and use gochujang as an element in the sauce, or is there something else amazing that I can do?
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Aug 16, 2020 15:09
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Hey GWS, it's been forever since I've posted in here because 3 kids means I don't have much time for fancy cooking like I did a decade ago. But, need a recommendation for a waffle iron if anyone has one they can recommend. NOT a belgian iron. Just a plain old fashioned thin-waffle iron. It seems like everything good is belgian, and our Kohls special one just died (and was crappy anyway) so don't want to replace it with another $15 special. Would love one that can cook quickly or more than one at once, because of feeding aforementioned 3 kids that are rapidly progressing to their teen years. Any recommendations?
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Aug 16, 2020 15:22
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Happiness Commando posted:I bought some gochujang cause I've never tried it but I also don't really have any experience with Korean food. I don't eat meat. Should I make veggie/tofu/rice bowls and use gochujang as an element in the sauce, or is there something else amazing that I can do? You should absolutely do that, it’s called “bibimbap” and one of the biggest Korean culinary exports. Just do a mixture of veggies you like/are in season, some fried tofu, and optionally a fried egg (raw egg is also common in Korea). The sauce is just a mix of the gochujang, watered down a bit, and maybe with some sesame oil in it and optionally sesame seeds. Plate it by putting the veggies in piles on top of the rice, add the sauce to taste and mix it up.
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Aug 16, 2020 15:59
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Happiness Commando posted:I bought some gochujang cause I've never tried it but I also don't really have any experience with Korean food. I don't eat meat. Should I make veggie/tofu/rice bowls and use gochujang as an element in the sauce, or is there something else amazing that I can do? I really enjoyed this gochujang/honey/soy cauliflower.
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Aug 16, 2020 16:20
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Can anyone recommend a cookbook for the nuts and bolts of Puerto Rican cooking, especially looking for one that does not shy away from using "hard to find" ingredients.
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Aug 16, 2020 17:32
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Scientastic posted:I’ve got a load of plums from the garden, and the kids have demanded plum jam. Does anyone have a good recipe? I've done this a lot, since before I lived in Vegas I had zillions of plum trees to work with. The thing with plums is that they vary so widely as to acidity and sugar level, even on the same tree. So you'll need to do a lot of testing and correcting, and have the following things ready: Your plums (unskinned, but chopped up) Sugar Fruit pectin Lemon juice Butter Water Start by placing your plums into the saucepan with just enough water that you can simmer them. As they start to liquify during the cooking process, you'll add your sugar in a ratio of roughly 2-1 plums to sugar. Once thoroughly combined, take a small spoon full and hold it well above the saucepan - if the jam is running off in drops, then it's not jelling enough. If it's running off in a single sheet, then it's ready. Taste the jam on the spoon - if it needs sugar, add some. If it needs acidity, add some lemon juice. If you've been simmering the jam for 10 minutes and nothing is happening with the spoon test, add some prepared pectin with a small amount of butter to prevent foaming. Try again and it should pass the gel test. I realize this isn't the most scientific set of instructions, but this is one of those things learned at grandma's apron-strings so it's hard to quantify the feel of things exactly. I would also suggest you make plum butter if you have a chance. This is really easy - just combine plums with sugar in a 3-2 ratio, add some spices such as cinnamon and cloves, and then cook them on low in a slow cooker for 15-20 hours until nicely caramelized. (I suppose you could also use a heavy lidded pot in the oven for 3-4 hours if the oven is set to no more than 300 F, but I've never done that). When cool, place in jars and voila, plum butter. Really good stuff. Aaaaaaand if you have extra plums after all of this, I highly suggest you use them to make plum jerkum for your own use like they do in the Cotswolds.
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Aug 16, 2020 17:48
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Happiness Commando posted:I bought some gochujang cause I've never tried it but I also don't really have any experience with Korean food. I don't eat meat. Should I make veggie/tofu/rice bowls and use gochujang as an element in the sauce, or is there something else amazing that I can do? In the "something else" camp, mix 1:1 gochujang and olive oil, season with soy sauce and optional sugar/honey, and glaze veggies before and after roasting. I love winter squashes this way!
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Aug 16, 2020 18:28
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Bollock Monkey posted:I really enjoyed this gochujang/honey/soy cauliflower.
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Aug 16, 2020 18:47
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Eeyo posted:You should absolutely do that, it’s called “bibimbap” and one of the biggest Korean culinary exports. Just do a mixture of veggies you like/are in season, some fried tofu, and optionally a fried egg (raw egg is also common in Korea). The sauce is just a mix of the gochujang, watered down a bit, and maybe with some sesame oil in it and optionally sesame seeds. Plate it by putting the veggies in piles on top of the rice, add the sauce to taste and mix it up. bibimbap almost wo exception has meat in it so unless you are in america or a hipster place in seoul and they actually say its a veggie bibimbap dont assume that bibimbap is vegetarian anywhere outside of your own kitchen cant assume any korean food is vegetarian even if it sounds like it should be. kimchi has oysters and or fish sauce like 60-95% of the time depending on region
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Aug 16, 2020 19:58
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stealie72 posted:Hey GWS, it's been forever since I've posted in here because 3 kids means I don't have much time for fancy cooking like I did a decade ago. If no one responds, maybe try over in the kitchen equipment thread https://forums.somethingawful.com/showthread.php?threadid=3749739
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Aug 16, 2020 22:05
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captkirk posted:If no one responds, maybe try over in the kitchen equipment thread https://forums.somethingawful.com/showthread.php?threadid=3749739
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Aug 16, 2020 22:13
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Is there anything in particular that anyone here is embarressed or self conscious to buy at the grocery store? I've been wanting to buy coconut flavored canned soda water but for some reason I'm just embarrassed to, like the check out person will think I'm weird. I'm a little embarrassed about buying fresh vegetables too like, I wonder if the check outter thinks I'm pretentious or something for eating healthy foods.
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Aug 17, 2020 12:42
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1. Check out people don't give the slightest gently caress what you're buying and just want you to be a polite and efficient customer who isn't going to make their day terrible. Unless you're buying some really obviously weird selection of items like peanut butter, lube and dog treats. 2. It doesn't matter what other people think of what's in your trolley in the slightest, even if they did give a poo poo (they don't). If you do live in a society where buying vegetables marks you out as someone to be mocked then the problem is with the society, not you, and you absolutely shouldn't want to conform.
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Aug 17, 2020 12:55
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While it is true that nobody cares, and if they do, it's them being an rear end in a top hat and not you for wanting to buy something you want, I personally dealt with a lot, and I mean a lot of self-conscious anxiety about this issue when I was younger. A lot of this was because I worked in retail, and my own mess of personal and social anxieties was making -me- hypervigilant about what customers were buying, so I erroneously felt like everyone was paying an inordinate amount of attention to me, too. What helped me get over it was being able to use self-checkout options in places where it was available, and after a while I got comfortable with the experience and it just clicked in my brain that there's no difference between that and using a regular checkout. Therapy and drugs, too.
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Aug 17, 2020 13:31
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excellent bird guy posted:Is there anything in particular that anyone here is embarressed or self conscious to buy at the grocery store? I've been wanting to buy coconut flavored canned soda water but for some reason I'm just embarrassed to, like the check out person will think I'm weird. I'm a little embarrassed about buying fresh vegetables too like, I wonder if the check outter thinks I'm pretentious or something for eating healthy foods. I worked retail as a cashier and the only time something was ever awkward to ring up was when an elderly coworker was buying enemas and then explained at length that they were for his wife. Nobody's gonna give a poo poo if you're buying food at a grocery store (that's why they exist), and you're probably supposed to be wearing a face mask anyway so nobody knows who you are.
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Aug 17, 2020 13:35
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I have weird self-consciousness about buying like 10 (small) tins of cat food at once even though that's an extremely normal thing to do given shopping once a week and owning two cats, doesn't stop me doing it though. Buy the veggies and the coconut soda water! I don't think anyone's going to think you're pretentious for eating fresh vegetables, if they're going to read way into it they're probably more likely to assume you have your poo poo together and be envious.
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Aug 17, 2020 13:45
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Oh ok, thanks. In a city it's a bit different but I'm an out of towner in a really small town. The kind of place where the check out lady will ask me who my folks are and try to pry information out of me. It's not really a problem though and it's usually cool mindless stuff.
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Aug 17, 2020 14:32
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if anything, cashiers appear to be intrigued by fresh ingredients. I’m always getting questions about “oh, what do you even use this for?" Which is great for me, because I like talking with strangers.
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Aug 17, 2020 15:01
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Just do this
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Aug 17, 2020 15:11
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When I was 18 I worked 3rd shift at a grocery store, and was checking out a couple guys right around our 'lunch' and saw the 3 cans of baking powder, and asked 'Doing some baking?' co-worker in line with a tv dinner nearly swallowed his tongue. How was I supposed to know what you cook crack cocaine out of? The guys just mumbled 'yeah' and looked at me weird. Buy your chow, coconut juice, and know they will most likely forget you 30 seconds after you walk out.
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Aug 17, 2020 15:13
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I worked in a grocery store. Never cared what people were buying. Though I would judge people who looked like weirdos or jack asses that demanded I double paper bag their stuff.
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Aug 17, 2020 17:33
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BrianBoitano posted:if anything, cashiers appear to be intrigued by fresh ingredients. I’m always getting questions about “oh, what do you even use this for?" I once bought some baking supplies at a grocery store and the cashier said, "I've always wondered what the difference was between brown sugar and regular sugar." 
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Aug 17, 2020 17:41
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I've been asked multiple times "Are you a pro chef?" because I was buying vegetables instead of packaged foods.
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Aug 17, 2020 17:43
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I always use self checkout so it's been years since I've interacted with checkout clerks on a regular basis. My most common human interaction in grocery stores is tiny old women asking me to reach something for them off a shelf they can't reach.
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Aug 17, 2020 21:59
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I cant self checkout because im always buying alcohol I always need the clerk to check me out
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Aug 17, 2020 22:03
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