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poeticoddity posted:I had good luck using tapioca starch to make a roux for gumbo for someone can't do gluten, so I assume that would also work in this case. That's what I used when I was doing a paleo diet a couple years ago. I tried potato, corn, arrowroot, and tapioca starch, and the tapioca made the roux that was the closest to a traditional.
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# ? Nov 11, 2020 04:39 |
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# ? Jun 7, 2024 02:34 |
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Kaiser Schnitzel posted:I am going to be cooking for a gluten free person soon and have never cooked gluten free. Which of the many GF flours would be the best for like tossing on some meat I was going to brown to both brown the meat and thicken the sauce (likely for beef bourguignon in this case)? Cup 4 Cup works like flour in most things. My wife is celiac and I’ve been cooking for her for 15+ years. Cup 4 Cup makes a fine roux.
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# ? Nov 11, 2020 06:33 |
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How do I, an American, get chickens like the French have to make coq au vin? Is it rooster? If not rooster am I supposed to look for older hens?
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# ? Nov 11, 2020 07:31 |
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A stewing hen or capon's probably your best bet.
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# ? Nov 11, 2020 07:40 |
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Am I missing something or are 16oz Extreme Freeze Reditainers suddenly hard to find All the ones I see say Extreme Freeze but they have the picture of a regular reditainer
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# ? Nov 11, 2020 12:17 |
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Grand Fromage posted:A stewing hen or capon's probably your best bet. $77 from D'Artagnan?
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# ? Nov 11, 2020 12:24 |
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Kaiser Schnitzel posted:I am going to be cooking for a gluten free person soon and have never cooked gluten free. Which of the many GF flours would be the best for like tossing on some meat I was going to brown to both brown the meat and thicken the sauce (likely for beef bourguignon in this case)? Starches like corn starch or tapioca starch are good thickeners, but they can get a little gummy if you're not careful with quantities. I use brown rice flour and it makes a perfectly fine roux, maybe with a little less thickening power than wheat flour but perfectly serviceable. If I was doing a stew or something I'd compensate with more gelatin. If you make gluten free recipes regularly, brown rice flour, tapioca starch, and xantham gum are basically all you need. You can make a 1-1 flour substitute with 1 1/3 cups brown rice flour and 2/3 cup tapioca starch, and 1/2 - 1 tsp of xantham gum (I'll vary the amount, or completely omit, depending on whether I'm aiming for chewiness like a bread or light and fluffy like pancakes) Almond meal is the only other thing I buy - when it's ground with skin on really fine it makes a pretty good substitute for breadcrumbs. enki42 fucked around with this message at 13:38 on Nov 11, 2020 |
# ? Nov 11, 2020 13:36 |
Steve Yun posted:How do I, an American, get chickens like the French have to make coq au vin? my local mid-quality grocery chain has whole frozen capons for about $6/lb in the "weird frozen meats" section. No idea if they're any good
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# ? Nov 11, 2020 16:06 |
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Steve Yun posted:How do I, an American, get chickens like the French have to make coq au vin?
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# ? Nov 11, 2020 17:45 |
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anyone with a nyt cooking account able to copy paste Kenjis recipe for numbing roasted potatoes? gently caress da paywall
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# ? Nov 11, 2020 19:04 |
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Steve Yun posted:$77 from D'Artagnan? I don't know what D'Artagnan is but a capon at Kroger is like twelve bucks. Chinese stores sometimes have roosters, you'd be most likely to find them around CNY.
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# ? Nov 11, 2020 20:27 |
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yeah capons at my normal-rear end white person store are like 15bux or so a bird
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# ? Nov 11, 2020 20:39 |
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Steve Yun posted:$77 from D'Artagnan? I love that store but holy poo poo is it expensive.
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# ? Nov 11, 2020 20:43 |
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TIL that in ancient rome there was a law that forbade fattening hens because of grain rationing and so farmers said "ok fine we'll chop the testicles off of roosters and fatten those. lawyered. "
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# ? Nov 11, 2020 20:44 |
BraveUlysses posted:anyone with a nyt cooking account able to copy paste Kenjis recipe for numbing roasted potatoes? gently caress da paywall https://github.com/iamadamdev/bypass-paywalls-chrome i am certain this exists for other browsers, too
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# ? Nov 11, 2020 20:47 |
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Steve Yun posted:How do I, an American, get chickens like the French have to make coq au vin?
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# ? Nov 11, 2020 22:28 |
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I do but I’m too lazy to look them up. Los Angeles is lousy with ethnic markets selling things like frozen raccoons and live turtles so I will check with them
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# ? Nov 11, 2020 23:08 |
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What's the deal with
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# ? Nov 13, 2020 23:35 |
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Sure, the green parts of green onion will approximate okay, though chives are a bit more muted. If you have a very simple recipe, like scrambled eggs, you can taste them, but I think most youtube recipes include them because of aesthetics.
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# ? Nov 14, 2020 00:05 |
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Yeah, they're probably just garnish
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# ? Nov 14, 2020 01:20 |
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Chives can have a bit more funk than green onions as well, but yeah, outside of scrambled eggs you won't really notice.
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# ? Nov 14, 2020 01:41 |
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I used to make bread fairly often and got pretty good results, and then I just got tired of it (long before the pandemic) and didn't do it for a while. I tried again using a recipe I had recorded for a basic crusty bread loaf, but I tried to make a batard this week and it turned out flat and sad and not that flavorful. Here's the recipe I had recorded: 500g flour 330g water 1 tsp instant yeast 1 tsp salt Kneaded for several minutes in a stand mixer with a dough hook. Slashed and baked at 450F for 25-35 minutes. The water was lukewarm or so and it was in a house in the low 70s Fahrenheit. I let it rise for about 2 hours before knocking it back, then shaped and let rise for another hour. I know that the time required is variable depending on a bunch of factors, but this has always been about right before; it did definitely rise, but I'm not sure that it doubled in size. The yeast was stored in the refrigerator and was bought during the pandemic. I think that possibly 1 tsp is insufficient yeast for that rise time, but I'm interested in more knowledgeable opinions. I also think it could have used more salt just from a flavor standpoint, but I don't want the salt to interfere with the yeast. I also slashed it, one long slash down the middle, but I forgot to preheat the oven until afterward so it's possible that the slashing caused it to collapse more. Could also have overproved, but given the low amount of yeast I'm a little more skeptical of that. Suggestions for improvement?
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# ? Nov 14, 2020 22:09 |
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Is your yeast maybe old and not able to activate?
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# ? Nov 14, 2020 22:11 |
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poo poo POST MALONE posted:Is your yeast maybe old and not able to activate? It's possible, but as I said, it was bought during the pandemic -- probably April, maybe May -- and has been stored in the refrigerator. I was taught that it should last about a year in those circumstances.
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# ? Nov 14, 2020 22:17 |
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guppy posted:I used to make bread fairly often and got pretty good results, and then I just got tired of it (long before the pandemic) and didn't do it for a while. I tried again using a recipe I had recorded for a basic crusty bread loaf, but I tried to make a batard this week and it turned out flat and sad and not that flavorful. Here's the recipe I had recorded: That needs more rise time. I have a loaf with about 500g of flour I make regularly and for that quick of a rise time I'd be adding like half a tablespoon of yeast and putting it in my oven with the light on to keep nice & active. I prefer to make it with a half tsp of yeast and let it rise for like 14 hours as I enjoy the flavor more (and also then I don't have to knead it). You could easily do another half tsp of salt if you wanted, that should put you at approximately 2% flour weight of salt. (10g of salt if you have a scale that's good at low weights.)
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# ? Nov 14, 2020 23:06 |
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Is this a good place to ask about doing a candida cleanse or would that be more for YLLS? Apparently my wife is allergic to candida in addition to everything else that they tested for. The doctor recommended specifically targeting candida based on the testing and other symptoms that she's been having. I looked briefly on here and checked the wiki but didn't see anything. The doctor basically gave her a list of things not to eat, but it would be useful to have recipes and suggestions of ways to make it more likely that she'll have a realistic chance of success.
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# ? Nov 15, 2020 02:54 |
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effika posted:That needs more rise time. I have a loaf with about 500g of flour I make regularly and for that quick of a rise time I'd be adding like half a tablespoon of yeast and putting it in my oven with the light on to keep nice & active. I prefer to make it with a half tsp of yeast and let it rise for like 14 hours as I enjoy the flavor more (and also then I don't have to knead it). Thanks!
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# ? Nov 15, 2020 02:56 |
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Unless she's an end-stage AIDS patient, the systemic candida thing is not well supported by science. Go post in The Goon Doctor about her symptoms and what the doctor is saying.
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# ? Nov 15, 2020 03:13 |
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guppy posted:It's possible, but as I said, it was bought during the pandemic -- probably April, maybe May -- and has been stored in the refrigerator. I was taught that it should last about a year in those circumstances. This is why a lot of recipes tell you to bloom the yeast. It doesn't really do anything for the recipe, but what it does do is make sure the yeast is still alive and active. So I would recommend doing that with old yeast every time.
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# ? Nov 15, 2020 10:02 |
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Are any of the powdered demi glaces any good? I absolutely cba to make it
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# ? Nov 15, 2020 16:35 |
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I've tried several times to make "fake" deep fried wings by baking them in the oven. Most recipes call for a dry rub consisting of equal parts salt, cornstarch and baking powder and then baking on a wire rack for 40-60 minutes at 425F, turning them several times. These come out tasting fine, and are relatively crispy, but the color is always weird. They come out pure white and never turn golden brown, no matter how long I leave them in the oven. It's not a huge deal but it is a little off-putting. Is there something I'm missing? They're a great alternative to deep frying, but I'd be embarrassed to serve them to someone else.
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# ? Nov 15, 2020 18:00 |
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Lester Shy posted:It's not a huge deal but it is a little off-putting. Is there something I'm missing? They're a great alternative to deep frying, but I'd be embarrassed to serve them to someone else. I've always used J Kenji Lopez-Alt's recipe which is just salt and baking powder and it turns out fine and nice and brown and crispy.
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# ? Nov 15, 2020 18:14 |
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Butterfly Valley posted:I've always used J Kenji Lopez-Alt's recipe which is just salt and baking powder and it turns out fine and nice and brown and crispy. same
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# ? Nov 15, 2020 18:45 |
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yup that truck works well when I make wings in my big green egg
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# ? Nov 15, 2020 18:48 |
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Bape Culture posted:Are any of the powdered demi glaces any good? I absolutely cba to make it BtB isn't a powder though, it's kinda a sludge that comes in a jar, and I don't know how widely available it is. It's salty as gently caress (or at least the "normal" versions, haven't tried any of the low sodium varieties) but it's substantially better than any other powdered base I've tried.
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# ? Nov 15, 2020 21:15 |
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Hey if I wanna brine my turkey to give it more flavor, would the Thomas Keller ad hoc brine probably work? 5 lemons, halved 12 bay leaves 1 bunch (4 ounces) flat-leaf parsley 1 bunch (1 ounce) thyme 1/2 cup clover honey 1 head garlic, halved through the equator 1/4 cup black peppercorns 2 cups (10 ounces) Diamond Crystal kosher salt 2 gallons water
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# ? Nov 16, 2020 15:29 |
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SubG posted:BtB isn't a powder though, it's kinda a sludge that comes in a jar, and I don't know how widely available it is. It's salty as gently caress (or at least the "normal" versions, haven't tried any of the low sodium varieties) but it's substantially better than any other powdered base I've tried. It's pretty widely available. I've seen it at every Kroger-style grocery I've been to, and at Meijer as well (so I've seen it in big retailers in IN, IL, MI, TN, and NM). I've gotten big jars of the low-salt kind at costco recently. I get the veggie stock version, but they do make a chicken and beef version. The low-sodium stuff is indeed much less salty (duh). Qualitatively, at the recommended dose the broth isn't as salty as I'd make a soup. So if you use that you'll have to adjust the salt level but that's not bad IMO. With the regular version I would typically add less than the recommended because it can be quite salty.
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# ? Nov 16, 2020 16:24 |
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Steve Yun posted:Hey if I wanna brine my turkey to give it more flavor, would the Thomas Keller ad hoc brine probably work? Yeah, that's a pretty solid brine recipe. I wouldn't worry about finding "clover honey" specifically - any nuance of flavor that clover vs. wildflower vs. whatever won't survive the cooking process of the turkey. And honestly at just a 1/2 cup into a 2 gallon batch of brine, I'd say you can sub in sugar if you don't have honey and it'll be about the same.
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# ? Nov 16, 2020 16:50 |
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prayer group posted:
What is this method?
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# ? Nov 16, 2020 17:22 |
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# ? Jun 7, 2024 02:34 |
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BraveUlysses posted:anyone with a nyt cooking account able to copy paste Kenjis recipe for numbing roasted potatoes? gently caress da paywall quote:Hot and Numbing Stir-Fried New Potatoes
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# ? Nov 16, 2020 17:50 |