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Hey Goons With Spooners, new year's resolution is to spend more time in parts of the internet that aren't garbage, so I'll start here! I got a small ceramic kamado grill for Christmas!   I've really never used one of these, and the instruction material isn't super useful. Does anyone have any tips, advice, recipes I can use to get started?
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Jan 1, 2021 15:51
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I have a similar style one made by Chargriller I found the owners manual that came with it pretty helpful in regards to how to use the dampners to balance the heat. https://cdn.shopify.com/s/files/1/1960/2909/files/Owners-Manual-06614-E-SPA-FR.pdf?5561 There's a PDF copy of that manual. Do you have a charcoal chimney starter? I've done pizzas on it with a super hot fire and done some long slow smokes. Usually it's just fairly hot fire for grilling meat on. I've found it's pretty efficient on charcoal when you're done cooking if you close the vents up it'll choke out the fire I just dump the charcoal left over back into the chimney starter and light it up again. Maybe add a few fresh chunks depending on how much I will be cooking. There's also a thread here about smoking meat if you want expert advice about that ask the guys over there.
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Jan 1, 2021 19:13
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I got a beefy mortar and pestle for christmas and I can't stop playing with it. I'm mashing up garlic and serrano with sesame oil for ramen noodles, its out of control. What are some of the weird things you guys do with yours?
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Jan 1, 2021 19:43
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Anyone have any thoughts on souffle? I never tried making one til this week, but youtube recommended this Pepin video to me: https://www.youtube.com/watch?v=xutqSiQri1g noteworthy: JP doesn't separate his eggs or whip the whites And that didn't look like a hassle so I gave it a shot and it was a hit, though I think for my household's tastes I'll be cooking it in individual dishes next time so that the interior is less moist. I've watched a couple more videos since then and looked at a few recipes and they all tend towards higher effort and more elaborate. But this afternoon I was reheating some leftovers and thinking about the 31 eggs I have in my fridge, and I got wonder why the souffle has to be made from bechamel at all, since the whole affair gets hot enough to cook the flour anyway. So I whipped an egg with roughly equal parts milk and a tablespoon of flour and some grated cheddar cheese I had already, threw it into a greased/floured custard dish and baked at 400F and 20 minutes later I had a lofty souffle. Is it my imagination or is souffle really really loving easy, and one of those recipes where everyone complicates the ever living poo poo out of it?
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Jan 1, 2021 21:23
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Thumposaurus posted:I have a similar style one made by Chargriller I found the owners manual that came with it pretty helpful in regards to how to use the dampners to balance the heat. Thanks! I guess a chimney starter is the thing I need next, I've always been a gas grill person, so getting all the equipment together to go to charcoal is a good place to start.
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Jan 1, 2021 22:13
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Happy New Years GWS, I'd like to branch out and start using the oven more, I think, in 2021.
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Jan 1, 2021 22:22
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CommonShore posted:
Yep.
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Jan 1, 2021 23:49
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Re: grater Cuisipro Surface Glide Technology... https://www.amazon.com/dp/B003ZHU8M0?ref=ppx_pop_mob_ap_share You’ll thank me later.
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Jan 2, 2021 07:02
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I have this grater and it’s fantastic, keeps things tidy and mine has a lid so you can grate your cheese, swap the lid and pop it right into the fridge. Cheese Grater Storage Container, 2 in 1 Multifunction Vegetables Chopper, Easily Shredded the Food into Neat Fine Strip https://www.amazon.com/dp/B08LPDTG6S/ref=cm_sw_r_cp_api_glc_fabc_f8b8FbEREHHS2?_encoding=UTF8&psc=1
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Jan 2, 2021 08:23
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CommonShore posted:Is it my imagination or is souffle really really loving easy, and one of those recipes where everyone complicates the ever living poo poo out of it? Its this. I love making souffles and basking in the undeserved praise
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Jan 2, 2021 18:59
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The classical French soufflé with bechemal thing is probably a holdover from old school French kitchens where you'd always have big batches of mother sauces around and you'd just need to whip some egg whites and fold in cheese or whatever. The best chocolate soufflé recipe I've used is just egg whites, sugar, and chocolate. You can make them up ahead of time and fridge them or even freeze them and they always bake up super tall and fluffy. I used to make 100's of them and even had to teach classes to guests paying for cooking classes on how to make them. I always told them that the old TV thing of oh no my soufflé fell was way overblown.
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Jan 2, 2021 21:01
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Oh man, Anova has brought a combi oven to the market for about 600: https://anovaculinary.com/anova-pre...QcaAlbqEALw_wcB I’m in no need for more kitchen gear in the apartment but something makes me feel like this could be a high quality cabin fixture...
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Jan 2, 2021 22:04
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Oh poo poo! My neighbor down the street does recipe development for Anova and that thing came out right as she was having a baby so she hasn't gotten to do any work with it but it's been sitting around her kitchen and apparently it's loving enormous. Not helpful, I know, but true.
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Jan 3, 2021 08:22
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May I please just vent like a crazy person for a minute about how annoying it is sometimes to find basic numbers on google? I just wanted to know a temperature for safe sous vide chicken breast and got so many paragraphs about "coming in from a crisp fall day" and "how my grandma used to eat food before her mind finally went." This is from the top pick, titled How to Cook Sous Vide Chicken Breast. quote:What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have. It can be the meal that everyone really wants, not just because it's healthy and inexpensive, but because it's so drat tasty. Ok cool here we go. quote:Chicken is easy enough to cook using traditional methods, so why would you want to cook it sous vide? Take a look at that chicken. Tender enough to cut with a butter knife, glistening with flavorful juices. It's got texture and flavor that just aren't attainable via traditional high-heat cooking methods. I... Ok let's go. quote:If we're to believe what our parents always told us, chicken should be cooked to 165°F (74°C). Then again, it's a pretty safe bet your parents had neither modern equipment nor a modern approach to food safety. These two things are what allow us to safely cook chicken to far lower temperatures while achieving more desirable textures. Here's the scoop: Here's some numbers not to use? quote:Yet sous vide–style precision cooking often takes place well below the 140°F mark, in excess of four hours, and my own recommendation for cooking chicken falls in the 145–150°F (63–66°C) range, well below the 165°F target we've all learned. What gives? Is my sous vide chicken still safe to eat? Ok I'll try somewhere else. Here's the next one, Easy Sous Vide Chicken Breast Recipe. quote:Do you have a new sous vide precision cooker? Or are you just hearing about the sous vide method of cooking? Ugh. quote:What is sous vide in the first place? UGH. quote:“Sous vide” means “under vacuum” in French; it’s precision cooking foods in vacuum-sealed pouches at exact temperatures for longer periods of time than you normally cook that ingredient. Here’s how and why it works: 146.5 ok got it.
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Jan 3, 2021 17:07
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Sous vide is not smart to gently caress with if you don't grasp its basic concepts. Sorry, the first article was totally correct about not having one magic number.
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Jan 3, 2021 17:12
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i like nice words
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Rolo posted:May I please just vent like a crazy person for a minute about how annoying it is sometimes to find basic numbers on google? You really should be prepared for that with any The Food Lab article. Kenji has never given a short straight answer to anything in his life. You'll get 15 paragraphs on the what the why and the many different hows that you could do for a given subject. Especially with things like sousvide cooking. Edit: also what Anne Whateley said. It's a valid complaint about a lot of things in the cooking world, but for things like sous vide cooking or canning or curing, you really should not trust the first random quick answer you get off Google. None of what you quoted was the bullshit "on a fall day" or "my grandma's favorite" or "On 9/11 I was" Casu Marzu fucked around with this message at 17:18 on Jan 3, 2021 |
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Jan 3, 2021 17:15
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Ok I’ll admit those are bad examples and I oversimplified. I‘ll chill out and enjoy food today.
Rolo fucked around with this message at 17:34 on Jan 3, 2021 |
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Jan 3, 2021 17:32
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The reason for this is because you cannot legally copyright a recipe. A cookbook sells on the basis of the reputation of the author, or the quality of the pictures, or the type of person owning the book suggests you are, and you make money from people buying your book. How do you make money by publishing a basic recipe on your website that is replicated a million times elsewhere? You can’t: so you have to fill your webpage with a load of stuff that can be copyrighted, so that you have some form of intellectual property surrounding the recipe. Some websites, like seriouseats and the Guardian, do a great job of actually providing some useful content and analysis around the recipe itself. Most go the much easier route of telling a trite story about how you enjoyed eating this dish in a Parisienne bistro during your gap year or when your parents paid for you to tour Italy eating salami.
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Jan 3, 2021 17:38
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Also it helps with search ranking from what I hear. Anyway there's a great chrome extension that cuts out all the bullshit and just makes a small popup of the recipe for you.
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Jan 3, 2021 18:11
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My wife enjoys the stories, I'll go tell her she's wrong
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Jan 3, 2021 18:21
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BrianBoitano posted:My wife enjoys the stories, I'll go tell her she's wrong Does she call you hubby? I'm sure she's a lovely lady
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Jan 3, 2021 18:43
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It was a cold January afternoon... ...and after the argument that followed i will show you how to make an amazing poached egg ramen from a hotel room microwave.
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Jan 3, 2021 18:43
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Guildenstern Mother posted:Does she call you hubby? More likely her DH but it will be STBXH after he tells his DW she's wrong and whatever other insane creations spawn from relationship groups
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Jan 3, 2021 18:47
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I feel like hubby is more specific to food/crafting blogs than it is to r/relationships nonsense.
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Jan 3, 2021 18:50
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Scientastic posted:The reason for this is because you cannot legally copyright a recipe. I also happen to like food writing as a genre, so the short answer is: buy the drat book and use the reference tables up front. 
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Jan 3, 2021 18:56
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We helped moderate a Facebook cooking group for a while, and one poster kept calling her husband "king daddy" and since she was contributing, kind, and not breaking any rules we kept approving her posts It was months later she revealed that "king daddy" was a nickname her grandchildren gave her husband instead of grandpa / paw paw / whatever which makes it a little less weird I think?
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Jan 3, 2021 19:00
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Rolo posted:May I please just vent like a crazy person for a minute about how annoying it is sometimes to find basic numbers on google? When I am looking up recipes that crap also drives me mad. As someone has said, I think it’s to help with search engine optimisation by increasing the time of engagement with the page. BrianBoitano posted:We helped moderate a Facebook cooking group for a while, and one poster kept calling her husband "king daddy" and since she was contributing, kind, and not breaking any rules we kept approving her posts Nope, that’s awesome. I’d love to be called king daddy if I was a grandfather.
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Jan 3, 2021 19:00
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BrianBoitano posted:We helped moderate a Facebook cooking group for a while, and one poster kept calling her husband "king daddy" and since she was contributing, kind, and not breaking any rules we kept approving her posts I remember that person. Maybe we're thinking of different groups but I saw the explanation on one of her first posts so it was definitely less weird.
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Jan 3, 2021 20:31
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Food52 cookbook club? I may have missed it but if so, so did the other 3 mods 
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Jan 3, 2021 20:43
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therattle posted:When I am looking up recipes that crap also drives me mad. As someone has said, I think it’s to help with search engine optimisation by increasing the time of engagement with the page It drives me absolutely mad and it’s why I just own a hundred cookbooks instead.
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Jan 3, 2021 21:24
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Errant Gin Monks posted:It drives me absolutely mad and it’s why I just own a hundred cookbooks instead. Often I’ll have an idea for a dish and I will want to check a few recipes to see how they do it (and check that my idea isn’t crazy). Once I’ve got some ideas I often take elements from various recipes I’ve looked at and make my own version, but it’s useful to have access to all those alternatives.
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Jan 3, 2021 21:44
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Gonna do my annual plug for EatYourBooks.com if you have tons of cookbooks. Basically any mainstream cookbook is indexed so you can search e.g. "egg whites" instead of checking each book's index. It doesn't have the actual recipes, mind you, unless they're also available online, it just lets you find things. It lists ingredients too, just not quantities, so if you're at the grocery store you can usually get what you need.
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Jan 3, 2021 21:47
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Check out this shop: https://chopvalue.com/collections/all The guy had the idea of collecting used chopsticks and making stuff from them. Terrific idea and some nice designs. https://www.theguardian.com/world/2021/jan/04/waste-not-wontons-innovator-recycled-32m-restaurant-chopsticks
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Jan 4, 2021 22:10
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Nifty, but it’s more decoration than actual structural bits, no? Also anybody ever smoke boudin blanc? I have about half a pound leftover from last Xmas and the lady doesn’t play with any blood sausage that isn’t planning our wedding.
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Jan 5, 2021 00:07
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idk if that would fit in my pipe
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Jan 5, 2021 00:09
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I don’t mind “this apple tart recipe is in honor of my grandfather, the gardener. Let me tell you his story...” pages so long as they have the “jump to recipe” button easily visible at the top of the page that I will invariably miss until I visit the site at a later date 
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Jan 5, 2021 05:59
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I understand and even appreciate the long stories about the family recipe from an ownership standpoint, my biggest issue with these recipe sites is that between the long stories, pop-ups, long white gaps where ads should load but don't, and ads that load late so scrolling gets messed up, these sites are absolutely hell to use on mobile, which is what you're most likely using unless you drag your laptop to the kitchen, filled with dust and liquids.
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Jan 5, 2021 15:20
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Recipe Filter
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Jan 5, 2021 15:29
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Vargo posted:I understand and even appreciate the long stories about the family recipe from an ownership standpoint, my biggest issue with these recipe sites is that between the long stories, pop-ups, long white gaps where ads should load but don't, and ads that load late so scrolling gets messed up, these sites are absolutely hell to use on mobile, which is what you're most likely using unless you drag your laptop to the kitchen, filled with dust and liquids. I have a cheap chromebook just for use in the kitchen. I was using my phone for ages and this is such a quality of life improvement.
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Jan 5, 2021 15:30
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If you’re on ios, paprika is a paid app that does a great job stripping out just the recipe and also organizing all your recipes
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Jan 5, 2021 18:18
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