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Just spitballing here, but coconut flour would probably be good in cassava cake. Or any cassava-based dessert thing.
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Sep 8, 2020 10:31
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I'm looking to try making a roast lamb (visiting family and trying to come up with interesting things to cook to keep the vacation interesting). I've found recipes like this https://food52.com/recipes/14721-pomegranate-roast-lamb, the only problem is the wine. My step dad is a recovering alcoholic and avoids anything with wine in it (even if it's been aggressively cooked off) and since I don't, as a rule, question recovering alcoholics on such matters, I'm wondering what would be the best substitute in this case and in general (I seem to be on a French kick this week so this is a recurring problem).
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Sep 10, 2020 05:01
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captkirk posted:I'm looking to try making a roast lamb (visiting family and trying to come up with interesting things to cook to keep the vacation interesting). I've found recipes like this https://food52.com/recipes/14721-pomegranate-roast-lamb, the only problem is the wine. My step dad is a recovering alcoholic and avoids anything with wine in it (even if it's been aggressively cooked off) and since I don't, as a rule, question recovering alcoholics on such matters, I'm wondering what would be the best substitute in this case and in general (I seem to be on a French kick this week so this is a recurring problem). Could you get non alcoholic wine/grape juice to sub in?
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Sep 10, 2020 05:07
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Since its for a marinade the alcohol might change the way its absorbed? Non alcoholic cooking wine would be a good try. Grape juice might still work if it isn't a sugary kind; it was popularized as non alcoholic wine originally. And it would probably taste good with the pomegranate too.
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Sep 10, 2020 05:15
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Does anyone have problems with a little bald spot in the center of things when frying/deep frying breaded foods? Am I just not breading thoroughly enough? They look fine before I fry them.
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Sep 10, 2020 05:17
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Maybe grape juice and some vinegar?
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Sep 10, 2020 05:17
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I also don't cook with alcohol. In that recipe, I would sub pomegranate juice with a shot of lemon, or if you're lazy, broth.
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Sep 10, 2020 05:18
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i like nice words
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See if you can find verjus near you! It’s unfermented wine essentially, juice from wine grapes that doesn’t get fermented. Same acidity and flavor, as far as cooking with it goes. Anything called “cooking wine” is generally gonna be salty enough to be unpalatable to drink, which means you shouldn’t cook with it either.
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Sep 10, 2020 05:29
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I used to have a recipe bookmarked for chicken and dumplings in the slow cooker that didn't use cream of chicken soup and tarted with half a chicken. It had lots of basil in it. My son destroyed out old laptop on accident so i can't just go pull it up, and it seems to have disappeared off the face of the internet. Anyone have a good chicken and dumplings recipe for the slow cooker? Nearly all of the ones I find out there use cream of chicken soup, and I generally avoid recipes that call for canned soup.
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Sep 10, 2020 05:47
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Why not use dealcoholised wine, it’s quite good these days, and available in most supermarkets...
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Sep 10, 2020 07:13
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I kind of tend to wonder if he is so set on no wine that he may be trying to avoid even the taste without alcohol. Like maybe it would trigger him.
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Sep 10, 2020 07:17
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therobit posted:I kind of tend to wonder if he is so set on no wine that he may be trying to avoid even the taste without alcohol. Like maybe it would trigger him. It would definitely be something to consider, though I’m not sure how much wine taste would be noticeable in the finished dish. Still, he could be hyper sensitive to it and notice it where someone else wouldn’t.
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Sep 10, 2020 07:21
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Maybe you should ask if alcohol free wine is OK. And if so that plus a little hit of vinegar would probably be the closest you are going to get.
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Sep 10, 2020 07:28
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Perhaps if it’s that much of an issue, a different recipe might be a better idea? There are plenty of ways to roast delicious lamb that don’t involve wine
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Sep 10, 2020 07:36
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AnonSpore posted:Does anyone have problems with a little bald spot in the center of things when frying/deep frying breaded foods? Am I just not breading thoroughly enough? They look fine before I fry them.
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Sep 10, 2020 07:39
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Yes, I dredge in flour, flip it a little in my hand to get the excess off, dip and roll in egg, make sure to have no dry spots, then bury in bread crumbs and pat with a little force to try and get the crumbs "embedded" in it. Everything seems fine until I fry, but there are tiny (~nickel-sized) bald spots in the center of whatever I'm frying when I flip them over. So far it's happened for tonkatsu and korokke, both when deep frying and in shallow oil.
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Sep 10, 2020 07:43
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Couldn't that just be a result of the meat puckering as it cooks? You could try weighing it down during?
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Sep 10, 2020 07:45
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therobit posted:Anyone have a good chicken and dumplings recipe for the slow cooker? Nearly all of the ones I find out there use cream of chicken soup, and I generally avoid recipes that call for canned soup. I know it's not the same but here are two chicken and dumpling casserole recipes I've made and really enjoyed; I figure you could adapt them fairly easily to a slow cooker. Edit: on double checking, the first recipe includes slow cooker instructions at the bottom, you can apply those to the second recipe too
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Sep 10, 2020 12:53
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The whole milk I bought Sunday was clumpy. I poured it into my cup and it looked like melted ice cream. It wasn't expired, even smelled ok. What the heck!?
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Sep 11, 2020 08:43
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It’s the good bacteria asking if you want yogurt
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Sep 11, 2020 12:20
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Looking for some help or direction on some stuffed shells. I checked the silver spoon book and found nothing. Any suggestions or directions on where to head. Stuffing was ricotta, spinach, mozzarella. Sauce was just basic tomato basil. I just need something to 'spice' it up. Against the creamy filling and acid in the tomato is was kind of flat. Spicy Italian sausage in the filling on the side? Just looking to take this to the next level.
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Sep 12, 2020 03:02
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When I've wanted to add some oomph to a baked manicotti, which is kind of similar without the spinach, I would make the meat sauce with 6 oz of pepperoni integrated with the 2 28oz cans of crushed tomatoes. I would just pulse the onion and pepperoni in a food processor until coarsely ground. Typically I would add a pound of beef as well, but I think the pepperoni and some red pepper flakes integrated into the stuffing would really help contrast all that creaminess in your shells.
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Sep 12, 2020 03:49
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sterster posted:Looking for some help or direction on some stuffed shells. I checked the silver spoon book and found nothing. Any suggestions or directions on where to head. Stuffing was ricotta, spinach, mozzarella. Sauce was just basic tomato basil. I just need something to 'spice' it up. Against the creamy filling and acid in the tomato is was kind of flat. Spicy Italian sausage in the filling on the side? Just looking to take this to the next level. I made something similar recently with a similar result and you probably just need to add a lot more garlic. (Or it turns out you don't like creamy stuff with red pasta sauce, and that's ok.) If garlic isn't your thing, try any of the following: brown some meat of some kind (sausage sounds great) for the sauce, add some cinnamon to your sauce, be sure the filling has enough spices in it, add some red pepper flakes, increase the amount of tomato paste in your sauce, add some other veggies like roasted bell peppers or sautéed mushrooms.
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Sep 12, 2020 04:57
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my friend gave me some peaches from his orchard but i'm allergic to pitted/stone fruits unless they're processed or cooked in some way that removes whatever the gently caress makes my throat itch and swell up when i eat them. what can i do with these peaches that isn't a nightmare amount of work and also won't annoy my throat?
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Sep 12, 2020 06:24
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poo poo POST MALONE posted:my friend gave me some peaches from his orchard but i'm allergic to pitted/stone fruits unless they're processed or cooked in some way that removes whatever the gently caress makes my throat itch and swell up when i eat them. The lowest effort way to cook peaches is to halve them, remove the pit, and either bake, grill, or broil them, but I don't know if that's "done" enough to address your allergy issue. The lowest effort way to cook the everloving poo poo out of them is boil them with some additional sugar and blend them into a sauce or the base for a jam. (Probably a freezer jam.) Personally, I'd find someone who isn't allergic to give them to, because that's both less effort and lower risk.
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Sep 12, 2020 07:15
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poo poo POST MALONE posted:my friend gave me some peaches from his orchard but i'm allergic to pitted/stone fruits unless they're processed or cooked in some way that removes whatever the gently caress makes my throat itch and swell up when i eat them. Cook them into a compote and serve them over pancakes?
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Sep 13, 2020 00:44
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poo poo POST MALONE posted:my friend gave me some peaches from his orchard but i'm allergic to pitted/stone fruits unless they're processed or cooked in some way that removes whatever the gently caress makes my throat itch and swell up when i eat them. Hi-five stone fruit allergy buddy. A peach crisp is where it's at for low-effort baked good. 2 sliced peaches 1/4 cup rolled oats 2 tbs butter, cold 2 tbs brown sugar 1 tbs flour 1/2 tsp cinnamon 1/2 tsp ground allspice 1/4 tsp nutmeg 1/4 tsp salt Scale the recipe for however many peaches you want to do. Spices are negotiable, so use whatever you have. Oven to 375. Layer peaches in the bottom of a baking dish. Mix together all other ingredients in a suitably sized bowl until well incorporated, then spread it over top of the peaches. Bake for ~30 minutes or until the top is a golden brown.
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Sep 13, 2020 02:19
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That recipe seems right up my alley. If it doesn't work for my allergies, my wife and kid can eat it. Do I need to peel the peaches?
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Sep 13, 2020 02:41
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On that note, do you all prefer cobblers or crisps and why? I love cobbler. When I was in the club scouts there was an older boy scout who was the older brother of a girl in my class. When he was working on his boy scout badges he would help with our campouts. He would always make this campfire-cooked cobbler recipe using canned peaches. I haven't had it in ages and I now have no idea if it is truly good or not, but at the time I thought it was awesome. We still put his hand in a bowl of warm water though.
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Sep 13, 2020 02:56
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therobit posted:On that note, do you all prefer cobblers or crisps and why? Cobbler if the dough is right, but so many people use awful wimpy dough. Crisp seems easier to get right, and checks all the boxes for me as long as there are enough oats. (I like carbs with my carbs.)
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Sep 13, 2020 03:20
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I love cobbler, but to make a good cobbler, you also have to be able to make good biscuits. That takes work, and so I generally go with a crisp because I'd rather invest my cooking time into other dishes, and let dessert be easy.poo poo POST MALONE posted:That recipe seems right up my alley. If it doesn't work for my allergies, my wife and kid can eat it. Peeling peaches is a personal choice. I don't. I know a lot of people who do. Personally, the skin of a peach doesn't throw me off when it's cooked, and having the extra fiber makes me feel less guilty about eating a sugar/butter/fruit dessert. In terms of allergy, the skin of the peach doesn't set me off any more than the rest of it does, and once it's cooked it doesn't bother me at all. FYI, if you don't already know this - the allergy that causes you to be allergic to stone fruit is an allergy to a particular protein that is also present in a lot of tree pollen. When white birch is putting out pollen, I'm much more sensitive to peaches/cherries/apricots than I am during the fall and winter months when I can eat them raw 70% of the time with no problem. If I try to do that in May, when my histamine system is already freaking out, it feels like the roof of my mouth and my gums are trying to itch their way out of my face.
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Sep 13, 2020 06:18
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i got a free pass to miss allergy season by wearing n95 and p100 masks all the time this year (and not going outside ofc) and i took it lol
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Sep 13, 2020 07:03
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what do y'all use to store/organize your recipes? i've been placing successful recipes on google keep which works well bc i can trivially mix in things i photograph from cookbooks, things i find online and things i write down, but i'd like something more well organized do i have to make a pinterest
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Sep 13, 2020 13:54
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I write my recipes down in a little notebook. It has contents and page numbers and everything. A little rustic but it's nostalgic to see the date on a recipe and remember when I first tried it  Sidenote: My grandparents are cleaning out the house, and my grandmother found a collection of meal plans from back when she hosted a lot of parties. It was actually really interesting to see what they did in the 70's especially since my grandma hasn't willingly cooked a meal for the last thirty years 
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Sep 13, 2020 14:32
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KoldPT posted:what do y'all use to store/organize your recipes? i've been placing successful recipes on google keep which works well bc i can trivially mix in things i photograph from cookbooks, things i find online and things i write down, but i'd like something more well organized  I organize it this way because one day I want to import it all into a real database, but it works for now. We keep a kind of a journal by just emailing each other the recipe plan for the week before we go do groceries, and if we ever care to add photos we can just search email for the recipe name and use that timestamp to look through our photo rolls. I used to use pepperplate but then they went paid only
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Sep 13, 2020 15:43
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KoldPT posted:what do y'all use to store/organize your recipes? i've been placing successful recipes on google keep which works well bc i can trivially mix in things i photograph from cookbooks, things i find online and things i write down, but i'd like something more well organized I like OneNote; I have notebooks set up for different stuff (eg desserts, mains, breads) I can categorize/tag/add notes/add photos etc as needed. Before technology I kept a 3-ring binder with recipes.
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Sep 13, 2020 17:16
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Whenever I get a recipe I really like, I type it out by hand in Notepad++ and then print it out and put it in a binder. Notepad++ is great because it time stamps documents when you print them so it helps me remember when I started using it. I absolutely need a paper recipe in a kitchen.
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Sep 13, 2020 17:24
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KoldPT posted:what do y'all use to store/organize your recipes? i've been placing successful recipes on google keep which works well bc i can trivially mix in things i photograph from cookbooks, things i find online and things i write down, but i'd like something more well organized
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Sep 13, 2020 17:29
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I just use Google Drive. If I'm trying an online recipe for the first time, I'll just read it off the website. If I like the results enough to try it again, I'll copy and reword it into my own "house style" (all dry ingredients separate from all wet ingredients, all measurements converted to weights, etc) and save it to a Google Doc. I've thought about digging one of my old phones out of the closet and converting it into a full time wall-mounted recipe book but 
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Sep 13, 2020 17:35
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KoldPT posted:what do y'all use to store/organize your recipes? i've been placing successful recipes on google keep which works well bc i can trivially mix in things i photograph from cookbooks, things i find online and things i write down, but i'd like something more well organized
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Sep 13, 2020 17:41
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