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You can get an in-oven temp gauge and check it against your set point. You can also check for hot/cold zones by spreading pieces of bread out on a rack and seeing how they brown.
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Sep 5, 2020 00:15
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Beef Eater posted:Is there a way to tell for sure if your oven runs too hot? Seven bucks. Best, cheapest oven thermometer.
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Sep 5, 2020 15:21
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poo poo POST MALONE posted:
light dusting of flour on a sheet pan or two works as well
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Sep 5, 2020 18:08
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I want to make a recipe that asks to put a chopped onion and spices into the microwave "for about 5 minutes" / "until the onion is softened". I do not own a microwave. What would be the closest stovetop equivalent?
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Sep 5, 2020 21:08
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Subjunctive posted:Because it would be too easy to confuse with the song the pressure cooker plays. 
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Sep 5, 2020 21:20
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Same Great Paste posted:I want to make a recipe that asks to put a chopped onion and spices into the microwave "for about 5 minutes" / "until the onion is softened". Probably just frying the chopped onion in oil for 5-ish minutes. Unless it’s a lot of onions pretty much any pan will do. Put a pan on medium heat, add a bit of oil (a few teaspoons or tablespoons), then the onions and fry, stirring often, until they look right. They should sizzle and make steam. If it’s too hot you may get some browning but that’s ok. Depending on the spices, mix in at the end. Ground spices can easily burn so just mix them in and evenly coat the onions. Let the spices infuse into the oil briefly and take off the heat.
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Sep 5, 2020 21:22
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Same Great Paste posted:I want to make a recipe that asks to put a chopped onion and spices into the microwave "for about 5 minutes" / "until the onion is softened". This is so bizarre. Can you post the recipe?
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Sep 5, 2020 23:38
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closest would be steaming but yeah thats bizarre
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Sep 5, 2020 23:39
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Eeyo posted:Probably just frying the chopped onion in oil for 5-ish minutes. Unless it’s a lot of onions pretty much any pan will do. Put a pan on medium heat, add a bit of oil (a few teaspoons or tablespoons), then the onions and fry, stirring often, until they look right. They should sizzle and make steam. If it’s too hot you may get some browning but that’s ok. This worked great, Thanks! poo poo POST MALONE posted:This is so bizarre. Can you post the recipe?  From this book.
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Sep 6, 2020 00:35
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I’m trying to make sauerkraut... is it supposed to smell weird compared to other ferments?
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Sep 6, 2020 01:15
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Steve Yun posted:I’m trying to make sauerkraut... is it supposed to smell weird compared to other ferments? Does it smell like other sauerkraut you've had? It's supposed to smell weird, but a good weird and not a bad weird.
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Sep 6, 2020 01:48
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The microwave start is a pretty common technique for ATK, works well imo. I don't remember if it was one of the ones Kenji came up with, but I think the science is laid out in the intro to Slow Cooker Revolution.
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Sep 6, 2020 02:04
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i like nice words
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Steve Yun posted:I’m trying to make sauerkraut... is it supposed to smell weird compared to other ferments? Define weird. My recollection is that yes it smells a little different from kimchi. But with kimchi maybe my nose is distracted by the garlic and chili. But the sauerkraut I made last St. Patty's day did have a bit of a funk. At least in my mind, with sauerkraut you're aiming for a more complete fermentation so it may get more of the fermented funk than kimchi. Like you'll ferment sauerkraut for 2-3 weeks before refrigerating it, but with kimchi it's much less.
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Sep 6, 2020 03:19
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Like butyric acid I’m wondering if it’s just the sulfur in the cabbage
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Sep 6, 2020 03:32
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It really shouldn’t smell like sick. Cabbage-y, yes. Vomit, no. What kind of airlock are you using, and what was your recipe?
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Sep 6, 2020 06:11
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1 head of cabbage, 1.5 tablespoons kosher salt, tablespoon caraway seed. Chopped cabbage, salted, mashed by hand, put in jar with a weight and paper towel cover Is airlocking required?
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Sep 6, 2020 11:10
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you used about a third to half the amount of salt required, depending on the brand. i bet that's it measure out 30g per small head or 35-40g for a deec sized head or more realistically 2g salt per 100g cabbage. below 1% salt, lactobacillus cant outcompete the spoiling bacteria you can sauerkraut in pretty much open air but lactoferment is a salt needing dealio, i wouldnt eat it bob dobbs is dead fucked around with this message at 12:52 on Sep 6, 2020 |
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Sep 6, 2020 12:48
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Anne Whateley posted:The microwave start is a pretty common technique for ATK, works well imo. I don't remember if it was one of the ones Kenji came up with, but I think the science is laid out in the intro to Slow Cooker Revolution. It isn't really a "science" so much as the premise of the book being "We think that the process of sauteeing/browning/expending any amount of effort defeats the purpose of slow cooker recipes which should be stupidly easy to put together and require little to no complicated prep prior to turning the slow cooker on even if the quality of the finished product is compromised." Which, I mean, is fine for some people, but it is for exactly this reason that I returned my copy of Slow Cooker Revolution (back in 2013 when I was using a slow cooker a lot).
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Sep 6, 2020 15:35
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I can totally see how that book would take that direction given the audience it's catering to. That said, sweating onions in some oil and spices is the easiest cooking skill I can think of and the benefits to the flavor are huge.
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Sep 6, 2020 15:57
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The first Slow Cooker Revolution actually has more prep, it's the second where they were like "oh you wanted something easy??" Sauteeing an onion obviously isn't hard, but it's not a bad idea for a morning shortcut, either. I probably wouldn't do it if the focus of the dish was the onion, but for pot roast or whatever, it's good. The microwave is actually better at softening/toasting than you might expect. Whenever I make a pilaf, I absolutely use the microwave to toast the rice/pasta, and the results are even better than stovetop.
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Sep 6, 2020 17:40
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Hey Costco in some areas has been getting legit A5 wagyu steaks for $100/lb. Being rich and fat (the steak not me) what would be the best accompaniment for it if I can find one around LA
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Sep 7, 2020 04:06
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Anne Whateley posted:The first Slow Cooker Revolution actually has more prep, it's the second where they were like "oh you wanted something easy??" Yeah, in the slow cooker book I have from ATK they do a pretty good job of explaining which tradeoffs they are making and wh ou ch they aren't for a particular dish and why. I'm trying to keep real (not convenience) food on the table for 2-3 meals a day for my family and I am absolutely willing to take the shortcuts that make that easier. It is kind of like the bread machin.; I'm well aware that kneading the bread myself and letting it rise and checking on it and putting a loaf in the oven would result in a better product, but the bread machine still makes a loaf that tastes good for like a 3rd the effort.
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Sep 7, 2020 04:16
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I live around LA, so don't worry I'll make the sides you just tell me the date
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Sep 7, 2020 04:16
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How does this sound for Coconut gravycode:
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Sep 7, 2020 15:17
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Why wouldn't you just mix coconut cream and broth instead of trying to make a cream out of oil and flour?
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Sep 7, 2020 15:30
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excellent bird guy posted:How does this sound for Coconut gravy NO
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Sep 7, 2020 17:07
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excellent bird guy posted:How does this sound for Coconut gravy Your posting in this thread is a revelation
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Sep 7, 2020 17:17
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Real talk, are you avoiding butter because of lactose or because of nutrition? Are you coconut theme for effect or to be GF? These sorts of posts are better if we know your aim. "My goals are _____, I'm thinking _____" helps us to know which way to direct our feedback.
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Sep 7, 2020 17:30
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Steve Yun posted:Hey Costco in some areas has been getting legit A5 wagyu steaks for $100/lb. I'm a pretty big fan of how the fancy teppanyaki places serve it, esp the soy and wasabi.
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Sep 7, 2020 17:40
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BrianBoitano posted:These sorts of posts are better if we know your aim. "My goals are _____, I'm thinking _____" helps us to know which way to direct our feedback.
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Sep 7, 2020 18:01
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BrianBoitano posted:Real talk, are you avoiding butter because of lactose or because of nutrition? Are you coconut theme for effect or to be GF? edit: I had to think hard about this. My goal is to do something with coconut flour. I'm thinking make gravy? I don't have an oven just a hot plate. excellent bird guy fucked around with this message at 18:15 on Sep 7, 2020 |
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Sep 7, 2020 18:12
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Submarine Sandpaper posted:It is to make coconut gravy, whatever that may be. There are a lot of dishes you could say have coconut gravy but they're not normally made this way. If you have coconut flour and want to get rid of it, I think its a fine experiment. From doing a quick Google search you can in fact use it in dishes that would normally use coconut cream, like Thai or Caribbean curries. Or put it in a smoothie with some pineapples for a pina colada. Try something like this: 1. Use the coconut oil to sear some tofu or chicken. Add a lot of curry paste and fry it until it bubbles and the oil separates from the paste. 2. Add a couple cups of broth and then let it simmer until the protein is fully cooked and a lot of the liquid has boiled off 3. Make a slurry with the coconut flour that has no clumps and isn't terribly grainy, then mix it in, in very small amounts, very gradually, as it cools. Making the slurry instead of putting in the flour directly will give you a chance to mix in clumps and determine the grittiness and thickness once it will be mixed with liquid xtal fucked around with this message at 18:30 on Sep 7, 2020 |
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Sep 7, 2020 18:24
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excellent bird guy posted:edit: I had to think hard about this. My goal is to do something with coconut flour. I'm thinking make gravy? Coconut flour does not thicken at all really, other than just sucking up some moisture. It also is not nearly as smooth as wheat flour. If you cook it long enough with enough liquid, the coconut will soften enough to not feel like you are eating sand, but it will still be a texture like grits/cream of wheat. It might even taste good, just do NOT go into it expecting it to even remind you of what we think of as beef gravy.
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Sep 7, 2020 19:36
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thickening is done mainly by gluten and amylopectin, both of which is lacking in coconut flour
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Sep 7, 2020 21:04
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excellent bird guy posted:edit: I had to think hard about this. My goal is to do something with coconut flour. I'm thinking make gravy? If you want to use a lot, and you only have a hot plate, I'm thinking pancakes. I've no experience but it looks like there are plenty of recipes out there!
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Sep 7, 2020 21:30
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have you considered getting rid of the hotplate and getting an induction cooker? they are much more versatile and fairly cheap
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Sep 7, 2020 21:30
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excellent bird guy posted:How does this sound for Coconut gravy This wouldn't make gravy so much as it would make sludge. Coconut flour thickens in a way that's very unlike wheat flour. Trying to make "analogs" like this is really folly.
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Sep 7, 2020 23:05
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BraveUlysses posted:have you considered getting rid of the hotplate and getting an induction cooker? they are much more versatile and fairly cheap As I recall they are literally in a hotel and have very limited options.
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Sep 8, 2020 02:05
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guppy posted:As I recall they are literally in a hotel and have very limited options.
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Sep 8, 2020 04:07
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excellent bird guy posted:How does this sound for Coconut gravy I saw a cookie recipe the other thay that uses coconut flour as a base. It used sunflower seed "butter" for flavor and the inside turned green because of the chlorophyll in the sunflower. It was p neat tbh.
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Sep 8, 2020 10:14
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