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oh I was 100% drinking a bunch of beer and chopping shiitakes when I should have not been. I normally am decent with a knife I swear.
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Apr 14, 2021 02:47
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this is in fact one of the safest ways
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Apr 14, 2021 02:56
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poo poo POST MALONE posted:oh I was 100% drinking a bunch of beer and chopping shiitakes when I should have not been. I normally am decent with a knife I swear. ah, the delicate dance of bloodshed that is "a few beers/glasses of wine really help me cook" versus personal safety and common sense
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Apr 14, 2021 02:57
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make sure your knives are sharp too, a dull knife that you have to smash through a slippery onion or whatever is a bad thing that will get you cut
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Apr 14, 2021 03:40
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MAC knives are the best kitchen tool I've gotten for myself. I will never go back to lovely knives.
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Apr 14, 2021 03:49
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Epic High Five posted:ah, the delicate dance of bloodshed that is "a few beers/glasses of wine really help me cook" versus personal safety and common sense we call it 'cooking juice' when we get together as a family
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Apr 14, 2021 05:02
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my roommate broke the tip off my kyocera ceramic. a worse sin than rusting out my cast iron
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Apr 14, 2021 06:41
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Epic High Five posted:learn to cut using your knuckles as guides, you can use a claw grip thing where your thumb pushes the food forward (asking for trouble) or the weight of your hand keeps it stable while the knife is guided by the downward slope of your knuckle, with your hand moving back a bit with each slice That would be this technique. It's well worth practicing, and I love chopping something quickly while maintaining eye contact with someone. https://www.youtube.com/watch?v=yJ44SxiemMs&t=163s
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Apr 14, 2021 07:21
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mllaneza posted:That would be this technique. It's well worth practicing, and I love chopping something quickly while maintaining eye contact with someone. that's a first-date powermove
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Apr 14, 2021 07:38
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I have a salted pork butt chilling in the fridge overnight because I'm planning to make pulled pork in a Dutch oven instead of a pressure cooker because I'm tired of making wet meat slop with no texture or char to it. wish me luck.
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Apr 16, 2021 02:17
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holy crap we did it me hardies just gotta wait for the sauce to cool so i can skim the excess fat off the top.
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Apr 17, 2021 01:02
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I want to punch every person who ever told me to make pulled pork in an instapot. this is so so much better.
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Apr 17, 2021 01:06
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The knuckle technique is great but eventually you’re going to be doing something odd like splitting leeks or breaking down a big piece of meat, slip, and god help you if your other hand is in the wrong place. There’s really no substitute for learning proper knife control if you cook frequently.
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Apr 17, 2021 01:16
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poo poo POST MALONE posted:I want to punch every person who ever told me to make pulled pork in an instapot. this is so so much better. lol it's true. pressure cookers and crockpots are great for convenience, and sometimes that trumps all other downsides. but they also only make a very specific kind of watery braise. there will be no caramelization, no maillard from dry heat roasting, no reduction of liquids or concentration of flavors.
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Apr 17, 2021 01:18
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Crusty Nutsack posted:lol it's true. pressure cookers and crockpots are great for convenience, and sometimes that trumps all other downsides. but they also only make a very specific kind of watery braise. there will be no caramelization, no maillard from dry heat roasting, no reduction of liquids or concentration of flavors. which isn't the fault of pressure cookers, it's the fault of recipe authors we've had pressure cookers for a long time, you don't need to be making cake in them
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Apr 17, 2021 01:24
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watch me make merguez     refrigerate for a few hours-overnight, give one last stirring for good luck      a note on the ingredients olive oil, use a lot then use some more. in merguez olive oil is a major season agent as well as a texturing agent and cooking medium. use the good stuff if you have it. salt, go easy. if you're using harissa paste and not powder, don't put in any because the paste is probably already salty. harissa. if you can't find any, don't bug out. it's mostly hot peppers and coriander. my dad hated coriander so he didn't use harissa at all, just plenty of dried peppers. use way way way more harissa (or peppers if you go that route) than I did, enough to make your meat red and hot. I skimp because a:)my body can no longer process pleasure and b:) I usually use dijon mixed with harissa paste as a condiment for merguez so the heat is a la carte. in the harissa pecking order harissa powder somewhere on the lower rung, I have my reasons for using it but really use a paste if the option is there, ideally make your own cumin, yeah you can totes roast some seeds and grind them up right before you mix them in with the lamb. remember that there is such a thing as too fresh 
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Apr 17, 2021 01:28
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Crusty Nutsack posted:lol it's true. pressure cookers and crockpots are great for convenience, and sometimes that trumps all other downsides. but they also only make a very specific kind of watery braise. there will be no caramelization, no maillard from dry heat roasting, no reduction of liquids or concentration of flavors. Yeah this is exactly what makes them attractive to people though. If you’re reducing or browning something there’s a real possibility of overdoing it and ending up with a ruined meal. Most people like slow cookers because you can just let them sit for “a long time” unmonitored and eat when you feel like it. The extra effort of having to check on your food every hour or so just isn’t worth it for most, despite the fact that the same dish cooked in a Dutch oven will taste better 99% of the time.
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Apr 17, 2021 01:32
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angerbeet posted:which isn't the fault of pressure cookers, it's the fault of recipe authors well people thinking they can cook anything in a pressure cooker is a different problem than the limitations of what is good to cook in a pressure cooker, but yes, that too. instant pot is really just a marketing and branding success story.
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Apr 17, 2021 01:33
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drat I'm gonna make that next week. e: the lamb dish I mean. I'll prolly use an instapot though.
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Apr 17, 2021 01:36
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TheSlutPit posted:Yeah this is exactly what makes them attractive to people though. If you’re reducing or browning something there’s a real possibility of overdoing it and ending up with a ruined meal. Most people like slow cookers because you can just let them sit for “a long time” unmonitored and eat when you feel like it. The extra effort of having to check on your food every hour or so just isn’t worth it for most, despite the fact that the same dish cooked in a Dutch oven will taste better 99% of the time. yeah pretty much. and just in case people think I'm making GBS threads on instant pots, I own a pressure cooker and uh, 4? crockpots lol cooking for convenience is fine, I just wish people would realize that's what they're doing.
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Apr 17, 2021 01:36
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Crusty Nutsack posted:lol it's true. pressure cookers and crockpots are great for convenience, and sometimes that trumps all other downsides. but they also only make a very specific kind of watery braise. there will be no caramelization, no maillard from dry heat roasting, no reduction of liquids or concentration of flavors. one can do a combinatory method. my dad will smoke ribs on the grill until his charcoal burns out. then he will transfer to the pressure cooker and pressure cook with bourbon and a bit of sauce to finish.
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Apr 17, 2021 01:39
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Bar Ran Dun posted:one can do a combinatory method. my dad will smoke ribs on the grill until his charcoal burns out. then he will transfer to the pressure cooker and pressure cook with bourbon and a bit of sauce to finish. this is basically my strategy for convenience meals, except I spend 1 day or so per week cooking a bunch of stuff on the grill/stove and then throw it in the rice cooker with some rice + spices + veggies for easy meals throughout the week.
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Apr 17, 2021 01:43
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poo poo POST MALONE posted:drat I'm gonna make that next week. it's a sausage, you could. casing it and cooking it in the instapot might be kinda cool as the oil wouldn't be able to escape the casing and subsequently wouldn't be able to escape the meat. it might be more like an oily baloney than a breakfast sausage in terms of texture, but that really doesn't sound bad
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Apr 17, 2021 01:48
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everyones food looks all amazing, sure it tastes amazing too.
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Apr 17, 2021 01:55
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i wonder if instapot brisket with a quick oven finish would actually work or my texan ancestors would rise from the grave to eat my brains instead
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Apr 17, 2021 02:17
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the reason I know this pork is leagues better than anything I've made before is because the leftovers barely even merited a container. just plowed through two lbs of pork like it's nothing.
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Apr 17, 2021 03:17
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I tried a packet of top roman, crunchy peanut butter, and sirracha. I liked jt
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Apr 17, 2021 03:22
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i made a quick pan shrimp boil. 
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Apr 17, 2021 03:33
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So this is the recipe I followed and I'm gonna do it again with a butt 2x bigger in size (with fat bone in it too). https://www.seriouseats.com/recipes/2016/02/easy-oven-pulled-pork-recipe.html However, I don't actually want to make it bbq. I just want the shredded texture and some spice and seasoning on it. What do?
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Apr 17, 2021 19:55
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re: instant pot pulled pork. I will usually do my pork in the pressure cooker, then pull it and toss it on a sheet pan under the broiler for around 30 minutes, turning it and splashing cooking liquid on it every 10 minutes or so to get crispy bits all over it without burning it. it really gives you the best of both worlds. the convenience of the instant pot with the textural heterogeneity and flavor of a barbecued shoulder.
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Apr 17, 2021 20:10
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enjoyed the first salad of the season from my garden along with some homemade pizzas tonight 
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Apr 18, 2021 04:08
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just got a big box of El Yucateco sauces in the mail, stoked as gently caress but also really sad that all the shops in town stopped carrying the good (XXXtra hot, Caribbean, black) stuff
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Apr 18, 2021 04:16
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also today i rolled sushi for the first time! just a basic rear end california roll (surimi, avocado, cucumber, carrot) but it was a lot of fun and a big hit with the people i fed it to.Epic High Five posted:just got a big box of El Yucateco sauces in the mail, stoked as gently caress the green is delicious; how does that spice level compare to the ones you mentioned? they aren't in any shops around here so i would have to order online.
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Apr 18, 2021 04:20
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i'm basic and my favorite green sauce is tabasco's. it's so good
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Apr 18, 2021 04:23
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the yucateco green is habanero so its a lot hotter but the green jalapeno tabasco is imo better than the red. im trying to grow tomatillos this summer so i can make salsa verde and drown in a vat of it, happy
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Apr 18, 2021 04:26
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my favorite tex-mex place has el yucateco green as a table sauce and i love it and them
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Apr 18, 2021 04:30
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Chard posted:also today i rolled sushi for the first time! just a basic rear end california roll (surimi, avocado, cucumber, carrot) but it was a lot of fun and a big hit with the people i fed it to. it's the lowest but not like, mild. It's like 9k scoville iirc whereas Tobasco is like 2500 and Valentina black label (an extremely good sauce to use in bulk) is like 2100 XXXtra hot is in the area of 13k and is imho the perfect balance between heat and flavor as far as mass produced sauces go
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Apr 18, 2021 04:31
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Eat This Glob posted:my favorite tex-mex place has el yucateco green as a table sauce and i love it and them yeah it's probably the most common high quality table sauce around, but pretty much every Mexican place around here doesn't go above Tapatio (great flavor, zero heat) in their table offerings alas which is of course why I have a shelf dedicated to like 30 bottles of various hot sauces lol
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Apr 18, 2021 04:33
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Epic High Five posted:it's the lowest but not like, mild. It's like 9k scoville iirc whereas Tobasco is like 2500 and Valentina black label (an extremely good sauce to use in bulk) is like 2100 nice, i'll have to give that a try. tbh capsaicin kicks my rear end, but there is so much good flavor in chilis that im happy to build up a slow painful tolerance
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Apr 18, 2021 04:41
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Chard posted:nice, i'll have to give that a try. tbh capsaicin kicks my rear end, but there is so much good flavor in chilis that im happy to build up a slow painful tolerance just avoid any sauce with extract and you'll be just fine, once your tolerance builds up you'll appreciate them a lot more and also suddenly nobody will be stealing your leftovers lol As much as I sing the praises of pretty much any El Yucateco sauce, Valentina and its black label variant are the real proletarian heavy lifters in terms of just ladling poo poo on until your tolerance is crazy high edit - if you like and can tolerate the green you're already well ahead of like 95% of the country lol. If you're fine with that you'll be good with pretty much anything I listed
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Apr 18, 2021 04:44
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