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Make an oleosaccharum. Take the peels and muddle them in sugar in a mason jar or whatever, let ‘em sit overnight, and then add water in equal amount to the sugar to dissolve. My two favorites are orange peel, brown sugar, and then vanilla extract (like a half tsp per cup or so of syrup) to make delicious orange cream sodas Orange peel, brown sugar, and then coffee instead of water for old fashioneds and stuff. Also good with soda water
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Jul 18, 2022 00:01
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| # ? Jun 7, 2024 22:16 |
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I drink many cocktails at home, and my favorite cocktails all involve citrus. Like, I go through an enormous number of lemons and limes. Also, we squirt limes on all of our food. Like, there's not really a meal without some limes on the table. We probably go through 2 dozen limes a week. Also, when I can get it, I use calamansi for the same purpose.
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Jul 18, 2022 03:40
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Doom Rooster posted:Sure, there are other citrus, I just don't go through enough of them to justify making a cello out of them. I tried grapefruitcello once, and it was.... Not good. If you want something other than grapefruitcello to do with grapefruit, grapefruit campari sorbet. If you want a odd-in-the-US citrus to do random poo poo with, yuzu. Start out making your own ponzu, because you can in turn use ponzu in all kinds of poo poo. If you want to do infusions with the rinds that works too.
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Jul 18, 2022 16:25
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Mr. Wiggles posted:I drink many cocktails at home, and my favorite cocktails all involve citrus. Like, I go through an enormous number of lemons and limes. I can't get fresh calamansi here so I get the bottled stuff. So when we run out of lemons or limes and needs a squeeze of citrus, calamansi is what we end up using because we don't have bottled lemon or lime juice.
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Jul 18, 2022 16:52
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Can anyone recommend me their favorite toasted sesame oil? This little bottle from Kroger I’m about to finish isn’t bad but I suspect there’s much better out there, and I’ve been using it on so much recently. Bonus points if I can lazily buy it from Amazon or something but I do have a good Asian grocery nearby.
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Jul 18, 2022 18:09
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speaking of sesame oil, are there specific ones to use in woks? I hear people talking about "wok sesame oil" but all the ones I see say nothing about woks. And the asian grocery stores near my house are all in languages I can't read so I don't know if they have them.
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Jul 18, 2022 18:22
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I would think you don’t want toasted sesame oil. Maybe that’s what they mean?
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Jul 18, 2022 18:28
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Toasted sesame oil is a delicious finishing oil - Kadoya is the brand I usually use. Don't cook with it though. Untoasted sesame oil is also delicious, more delicate. It can be used for sautes, but would burn super fast in a wok - don't stir fry with it.
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Jul 18, 2022 18:46
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Mr. Wiggles posted:Toasted sesame oil is a delicious finishing oil - Kadoya is the brand I usually use. Don't cook with it though. Maybe they're talking about a blend that has some sesame in it but also oil with a higher smoke point?
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Jul 18, 2022 18:50
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Mr. Wiggles posted:Toasted sesame oil is a delicious finishing oil - Kadoya is the brand I usually use. Yeah I use it almost exclusively on foods after they’re done cooking with the exception of mixing a couple drops into scrambled eggs.
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Jul 18, 2022 19:04
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Flash Gordon Ramsay posted:Maybe they're talking about a blend that has some sesame in it but also oil with a higher smoke point? I've seen blends of soybean and sesame oil sold, but I think that's just a cheaper version of straight sesame. Soybean oil gets that weird fishy smell when used with high heat, so I wouldn't use it either. My guess is that any recipe which says "use sesame oil for the stir fry step" is either mistranslated or is just a bad recipe.
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Jul 18, 2022 19:20
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Anno posted:Yeah I use it almost exclusively on foods after they’re done cooking with the exception of mixing a couple drops into scrambled eggs. Buy they biggest bottle you can and start rolling kimbap.
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Jul 18, 2022 19:28
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Food safety question. I bought some raw chicken wings last week with a sell by date of tomorrow. I only took them out to break them down and freeze them today but they smelled a bit off. There was some smell of bleach to them and one was a little slimy. Safe to eat after rinsing and drying or throw out?
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Jul 18, 2022 19:50
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Guildenstern Mother posted:Buy they biggest bottle you can and start rolling kimbap. I’d like to try! I’ve been on a big Korean kick recently since I discovered gochujang.
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Jul 18, 2022 19:52
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I make a big plate of various fillings (spinach, egg, carrot, pickled radish) and keep it in the fridge ready to be rolled whenever I feel like making up a batch of rice. Idk why but it seemed 900x easier to roll than the first time I tried making sushi even with no mat/cling wrap etc. It's really fun to get experimental with it. Last batch was practically a Vietnamese summer roll with all the herbs I stuck in there (delicious btw).
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Jul 18, 2022 21:58
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nwin posted:Food safety question. I bought some raw chicken wings last week with a sell by date of tomorrow. I only took them out to break them down and freeze them today but they smelled a bit off. There was some smell of bleach to them and one was a little slimy. If it smells a bit off, not worth risking it imo especially for something you'd be freezing and then thawing again later. Assuming you're in the northern hemisphere, things often have a shorter shelf life during periods of high heat.
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Jul 18, 2022 22:12
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Yeah, trust your nose with raw meat. Salmonella isn't worth trying to stretch a couple days out of it.
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Jul 18, 2022 22:36
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drat. I was hoping it was just the packaging since the sell by date was tomorrow. Oh well.
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Jul 18, 2022 22:50
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Things under vacuum get a real funky smell, wet aging iirc. Slime probably seals the deal but check the smell not right after opening the package
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Jul 18, 2022 22:59
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If it's just a little iffy, that could be just the packaging or the juices in the packaging and on the surface. I would pat them dry and make them that night. Wouldn't put them back in the fridge/freezer, though
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Jul 19, 2022 00:04
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i like nice words
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Smelling like bleach is one of those things where I'd err on the side of caution.
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Jul 19, 2022 00:25
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Yeah they’re in the trash. Curious though-why would refreezing have been a bad idea? In my head I’m thinking: sell by date is tomorrow, so if I freeze them then I’m ok as long as I cook them the day I defrost. Is that not correct? Obviously this is all flawed since the smell they had.
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Jul 19, 2022 00:44
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It's about total amount of time at an unsafe temperature. So its sell by date is tomorrow but it smells a little funky. After cooking it takes some time in the danger zone to cool down and freeze. Then you thaw it (maybe) and reheat it, even more danger zone time.
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Jul 19, 2022 00:52
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I just have a bottle of lemon juice in the fridge. I usually use it in soups or couple drops in water to liven it up a bit. I think I'd only bother with fresh lemon for like a salad dressing or a very lemon-forward dish.
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Jul 19, 2022 06:21
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I freeze my fresh squeezed lemon juice, seems to work well
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Jul 24, 2022 23:01
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https://twitter.com/alangdon17/status/1551252071185276928?s=21&t=uO6uzhzkKCZjmroteQXZug
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Jul 24, 2022 23:01
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That tracks well for Halifax, really. It's what I expect of Haligonians.
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Jul 25, 2022 00:08
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Someone should look back to the explosion records and see if there was radioactive cargo maybe.
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Jul 25, 2022 03:48
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Earlier this week I found $20 lying on the ground at Home Depot. Today I found another $20 lying on the ground at a fast food restaurant. #Winning
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Jul 30, 2022 03:28
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Money is so weird Why can you drop it and lose its value, and somebody else can pick it and gain its value, all without any economic activity beyond losing a piece of linen paper? It's bizarre. There's been times I was scraping by and found a five dollar bill that let me have an unexpected lunch, and that's just surreal that a loose pocket filled my belly without me doing any extra work, while some other idiot just presumably lost some fraction of their paycheck to the wind.
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Jul 30, 2022 03:57
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Brawnfire posted:Money is so weird It’s cuz money isn’t real and work is a trick.
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Jul 30, 2022 13:39
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Sextro posted:It’s cuz money isn’t real and work is a trick. Yeah like, we live in a hell of own making on this island where making people like you determines the value of your labor, the hell you talking about specie for
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Jul 30, 2022 19:34
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Brawnfire posted:Money is so weird I feel like you might be overthinking the simple joys of "gently caress yeah found  twice in the same week"
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Jul 31, 2022 03:15
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Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found?
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Aug 4, 2022 12:27
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coolusername posted:Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found? Can you post the recipe? It doesn't seem like a recipe which would rely on the flavor of birch syrup,
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Aug 4, 2022 14:00
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coolusername posted:Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found? Mr. Wiggles posted:Can you post the recipe? It doesn't seem like a recipe which would rely on the flavor of birch syrup, Yeah I’d be interested too. Birch syrup is incredibly rare AFAIK, and beyond flavor, which as Wiggles points out is likely minimal in a recipe like that, I would expect maple syrup to be a pretty good sub. The one time I have ever encountered birch syrup, it was a little less viscous than typical amber maple syrup. I’d expect that means a little more water, a little less sugar. I’d expect based on that experience, that watering down maple syrup by 1/3 would be a sub close enough that you’d be hard-pressed to notice a difference.
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Aug 4, 2022 15:33
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I. M. Gei posted:I feel like you might be overthinking the simple joys of "gently caress yeah found If it helps I was deep in the bongs
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Aug 4, 2022 15:39
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coolusername posted:Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found?
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Aug 4, 2022 16:02
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coolusername posted:Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found? If you're doing the recipe that came up on Google when I search "almond cream croissant birch syrup" you should probably use a proper recipe and not one from a cookbook based on a videogame And if you are doing that recipe, leave it out, it's in with a ton of sugar and amaretto, you can sub almost anything in and it will still taste fine, it looks like it's only in there because it's a resource in the game Scientastic fucked around with this message at 17:14 on Aug 4, 2022 |
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Aug 4, 2022 17:11
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Has anyone else run into bad chicken breasts? Setting aside the “yes, every time I eat a chicken breast  ” joke, every so often I get a breast with extreme rubbery texture issues even though it was cooked the same way and to the same internal temp as breasts that come out perfect.
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Aug 4, 2022 17:24
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