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Scientastic posted:I got given a sous vide stick for Christmas. What’s the first thing I should do with it? Thanks for the tips everyone, I made a steak yesterday and it was not only the best steak I’ve ever cooked, it was the most stress-free.
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Jan 1, 2021 17:30
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feedmegin posted:In America, sure. Other countries do exist you know. 
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Jan 1, 2021 17:49
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feedmegin posted:In America, sure. Other countries do exist you know. The General Questions thread is not a place for kinkshaming. If sheep get him hard, who are we to judge?
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Jan 1, 2021 18:32
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Happiness Commando posted:The General Questions thread is not a place for kinkshaming. If sheep get him hard, who are we to judge? sheps get me hard. If you're going to be pedantic, at least have the decency to lean into it.
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Jan 1, 2021 19:04
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allow at least 20 minutes for your pie to cool before loving it
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Jan 1, 2021 19:45
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I have a recipe for a thickened bulgogi sauce to use as a glaze on a burger. The recipe calls for 17 fluid oz. marinade thickened with 1/2 T xanthan gum, but based on my limited experience with xanthan gum, that has to be way too much, right?
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Jan 1, 2021 20:07
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I don't think that's necessarily too much, it'd definitely be thick but not ridiculously so. You could definitely start with less and add more if needed, xantham gum is pretty easy to incorporate.
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Jan 1, 2021 20:17
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We have half a magnum of red wine left over from new year's. Any dishes that call for large amounts of wine? I don't see us drinking wine in the next week 
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Jan 2, 2021 12:23
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Fruits of the sea posted:We have half a magnum of red wine left over from new year's. Any dishes that call for large amounts of wine? I don't see us drinking wine in the next week Coq au Vin.
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Jan 2, 2021 12:25
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Boeuf bourguignon, or buy a ton of bones and make demi-glace.
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Jan 2, 2021 12:35
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Thanks, boeuf bourguignon is delicious!
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Jan 2, 2021 13:27
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Coq au vin is also a good shout, but unless you’re trying to subdue the macho sweatiness of a big old rooster (not always easy to find) it seems like a waste of good wine.
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Jan 2, 2021 14:01
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Whenever I have way too much leftover red wine (which is honestly a very rare event), I put it in an ice cube tray and freeze it. Then, when I want a bit of wine flavour in a meal during the week, I bust out a wine cube.
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Jan 2, 2021 15:30
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Scientastic posted:Whenever I have way too much leftover red wine (which is honestly a very rare event), I put it in an ice cube tray and freeze it. Then, when I want a bit of wine flavour in a meal during the week, I bust out a wine cube. This sounds like a great idea for deglazing too.
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Jan 2, 2021 15:30
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You could reduce it to like a red wine concentrate and freeze that into cubes.
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Jan 2, 2021 15:32
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If you have any vinegar with a mother you could add it in to your wine and wait a few months and have some red wine vinegar.
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Jan 2, 2021 17:03
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You could always drink the wine.
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Jan 2, 2021 17:04
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theHUNGERian posted:Well, 6 seasonings (1 hour each) using grapeseed oil in my oven didn't do jackshit. The pan was still sticky. There is a good chance that my (table top) oven is to blame as it tops out at 450 F, and grapeseed oil has a smoke point of 420 F - maybe the oven's temperature is slightly off. 12 seasonings, 5 minutes each, on my induction burner (set at 1000 W) finally gave me a non-stick pan.
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Jan 2, 2021 21:27
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is there a goon-recommended cooking scale? I would like to begin measuring my ingredients more precisely.
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Jan 2, 2021 23:27
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ketchup vs catsup posted:is there a goon-recommended cooking scale? I would like to begin measuring my ingredients more precisely. I think p much everyone recommends the Escali one on Amazon. I have it, and it's pretty good and reasonably priced.
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Jan 2, 2021 23:46
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Casu Marzu posted:I think p much everyone recommends the Escali one on Amazon. I have it, and it's pretty good and reasonably priced. And it comes in blue. Sold! Thanks.
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Jan 3, 2021 00:46
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Sounds like it’s too late, but the OXO one is fantastic. The display pulls out on a cord so you can still read it with a big bowl or sheet tray on it, which was always a pain point with my Escali.
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Jan 3, 2021 02:42
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Any tips to make a fried spinach pie ? I am eating one now and I have to start making this on my own
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Jan 3, 2021 03:13
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Cheese Thief posted:Any tips to make a fried spinach pie ? I am eating one now and I have to start making this on my own is the spinach, the pie, or both fried
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Jan 3, 2021 03:37
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I just imagined a deep fried spanikopita and got really excited.
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Jan 3, 2021 03:54
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Casu Marzu posted:is the spinach, the pie, or both fried I don't know, I didn't ask. I looked up Spanakopita (Greek Spinach Pie), and that's what it looks like. Well might as well bake it. I will maybe use Almond flour, I guess. Coconut flour just falls apart under any kind of topping weight.
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Jan 3, 2021 04:34
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For spanakopita, probably the best thing is to just buy the dough you'd need to make it. Usually it's made with phyllo dough, which is a paper-thin dough that you brush with butter between layers. That gives you the extremely flaky crust. It may be difficult to track down, I know I can get it at my local Euro-centric marketplace, but I don't know offhand how common it is at large-chain groceries. It's most often sold frozen, in a roll. If it's not super flaky, then you may have something else other than spanakopita.
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Jan 3, 2021 06:18
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I got a marble mortar and pestle for christmas and I'm wondering how I can avoid it becoming something I let sit in the bottom of the cupboard except for the rare occasion when I have enough basil on hand to make pesto. Any suggestions for regular use?
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Jan 3, 2021 07:30
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lurker2006 posted:I got a marble mortar and pestle for christmas and I'm wondering how I can avoid it becoming something I let sit in the bottom of the cupboard except for the rare occasion when I have enough basil on hand to make pesto. Any suggestions for regular use? Start cooking Indian and/or Thai.
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Jan 3, 2021 07:42
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lurker2006 posted:I got a marble mortar and pestle for christmas and I'm wondering how I can avoid it becoming something I let sit in the bottom of the cupboard except for the rare occasion when I have enough basil on hand to make pesto. Any suggestions for regular use? It's really good for grinding up salt small enough to thoroughly coat popcorn, and I believe that whole spices freshly ground in a pestle are better but I don't know if that is real or just my feeling.
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Jan 3, 2021 08:02
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tbh I hate making pesto in mine, it's so tedious and messy. I use mine for spice grinding mostly. sometimes I'll use it for grinding up toasted rice for Thai food
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Jan 3, 2021 08:08
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Eeyo posted:For spanakopita, probably the best thing is to just buy the dough you'd need to make it. Usually it's made with phyllo dough, which is a paper-thin dough that you brush with butter between layers. That gives you the extremely flaky crust. It may be difficult to track down, I know I can get it at my local Euro-centric marketplace, but I don't know offhand how common it is at large-chain groceries. It's most often sold frozen, in a roll. I'm just going to get Almond or Coconut flour, put egg on it and some seasonings, maybe cream cheese, and real cheese, make it consistent, put a lot of spinach on it, wrap it up llike a burrito, and stick it in the oven for however long. I'm sure it'll taste fine. It'll be like the pizzas i made but without the toppings (just the spinach) so many it won't fall apart this time. What else goes good with Spinach? Maybe artichoke and tomato?
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Jan 3, 2021 08:10
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Corla Plankun posted:It's really good for grinding up salt small enough to thoroughly coat popcorn, and I believe that whole spices freshly ground in a pestle are better but I don't know if that is real or just my feeling. Freshly ground spices are almost always much better than already ground; the only exceptions I can think of are cinnamon, where I don't think it makes much difference because it's so strong, and cloves, because once you grind cloves in something it will taste like cloves forever.
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Jan 3, 2021 11:38
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Cheese Thief posted:I'm just going to get Almond or Coconut flour, put egg on it and some seasonings, maybe cream cheese, and real cheese, make it consistent, put a lot of spinach on it, wrap it up llike a burrito, and stick it in the oven for however long. I'm sure it'll taste fine. It'll be like the pizzas i made but without the toppings (just the spinach) so many it won't fall apart this time. Why would you do this? That's not going to be good at all.
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Jan 3, 2021 12:26
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fizzymercy posted:Why would you do this? That's not going to be good at all. oh lol I didn't see who posted that
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Jan 3, 2021 15:26
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Eeyo posted:For spanakopita, probably the best thing is to just buy the dough you'd need to make it. Usually it's made with phyllo dough, which is a paper-thin dough that you brush with butter between layers. That gives you the extremely flaky crust. It may be difficult to track down, I know I can get it at my local Euro-centric marketplace, but I don't know offhand how common it is at large-chain groceries. It's most often sold frozen, in a roll. You can get normal phyllo at just about every large chain grocery I've looked in and you can get vegan phyllo at Whole Foods
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Jan 3, 2021 15:36
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Recommendations for getting smoother pureed soups? My veggie soups and borsch are never as smooth as I'd like. I have a vitamix which I used to blend the soups in batches, do I just need to let it blend for longer (which I guess would involve letting the soup chill down a lot more before going into the blender)?
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Jan 3, 2021 18:29
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captkirk posted:Recommendations for getting smoother pureed soups? My veggie soups and borsch are never as smooth as I'd like. I have a vitamix which I used to blend the soups in batches, do I just need to let it blend for longer (which I guess would involve letting the soup chill down a lot more before going into the blender)? Some possibilities: Let them cool a little first Blend on HIGH Blend longer Blend batches that are only halfway up the pitcher and spatula down the sides then stir multiple times. With a full pitcher, a bunch of liquid stays up at the top, even with a visible vortex. (IMO this is your most likely culprit.) Strain and separate some liquid off first and blend mostly the solids, adding just enough liquid to vortex. Thicker stuff blends more easily than thinner stuff. Ideally, it’s so thick that it barely vortexes on high. If all else fails, get a chinois/tami and pass through after.
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Jan 3, 2021 18:37
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Are you raising it to the max setting? That should make it pretty drat smooth.
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Jan 3, 2021 18:40
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If it’s not smooth enough from blending, push it through a fine mesh sieve. I only ever bother doing this if I have company, because if I’m cooking just for me it’s too much effort, but it does make for a super smooth soup.
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Jan 3, 2021 19:13
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