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I made (badly-rolled) Gỏi Cuốn, rice paper spring rolls, today. With beef, mushrooms, onion, garlic, cucumber, and chili pepper and mint from the garden  also a homemade dipping sauce (rice vinegar, lime juice, garlic, chili, hoisin, fish sauce, pomegranate syrup), because the sauce I used to buy isnt in the shops here anymore. The sauce turned out delicious and was very easy to make, so thats good to know for the future. Much cheaper to make it myself and just as good  
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Oct 1, 2023 08:02
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| # ? Jun 8, 2024 18:05 |
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if u love food so much why dont u eat it
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Oct 1, 2023 08:53
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Pentecoastal Elites posted:got it, thanks all. I'll give it a try soon. maybe this weekend?  trip report: pretty good first off I have no idea why I didn't put any tinfoil on my baking sheets. dumbass they were definitely crispy, though I think over-rendered and not as juicy as fried wings. Probably not something I can affect too much but next time I'll try cooking them lower and slower. I left them in the fridge in baking powder+ salt + corn starch and while it worked great for the skin it gave any exposed flesh a weird texture, which you can probably see above. Not really a big deal when sauced etc. I think I still prefer grilled if I'm doing them at home, but this is an easy choice for when it's too cold to fire up the grill. I'm going to try this will a full chicken soon, maybe under a brick, and see if I can get an ultra crispy skin with that. thanks, all e:fixed Pentecoastal Elites has issued a correction as of 17:16 on Oct 2, 2023 |
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Oct 2, 2023 16:29
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baking POWDER
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Oct 2, 2023 16:46
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Looks a bit like the turkey my grandmother roasts for Thanksgiving, the skin is crispy but it's not a good crispy
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Oct 2, 2023 17:05
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lol I did it too -- I said soda but used powder.
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Oct 2, 2023 17:06
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fwiw I followed the J. Kenji Lopez-Alt vid but I left my wings in the fridge for about 7 hours
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Oct 2, 2023 17:08
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I don't chill mine down, I usually let them come to room temperature before dressing and baking them. I get what it's supposed to do scientifically but it seems counterproductive to completely cool something down that you want heated up especially in the very middle. They can spend less time in the oven and the skin doesn't get overcooked
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Oct 2, 2023 17:10
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i tried the kenji double frying method once and it was an unholy nightmare. the skin turned into glue and i ended up with these horrible gummy wing clusters no matter how much i tried to separate them. i don't quite know what went wrong, but it was bad enough i'm not inclined to try it again.
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Oct 2, 2023 20:47
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gimme the GOD drat candy posted:i tried the kenji double frying method once and it was an unholy nightmare. the skin turned into glue and i ended up with these horrible gummy wing clusters no matter how much i tried to separate them. i don't quite know what went wrong, but it was bad enough i'm not inclined to try it again. Sounds like the oil got too cool. Perhaps you added in too much at once or didn't let it heat all the way back up between rounds.
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Oct 2, 2023 21:02
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smoking a tri tip with the boys this weekend and one of my assignments is chimichurri, something I haven't made before. Looks simple but does anyone have variations or tips?
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Oct 2, 2023 21:06
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made a really, really good chicken fricassee for my friends recently. served it over their choice of mashed potatoes or wide egg noodles. sides were creamed spinach and baked green beans. they said it was literally the best meal of their entire lives which made me feel pretty good.
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Oct 2, 2023 21:10
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i say swears online posted:smoking a tri tip with the boys this weekend and one of my assignments is chimichurri, something I haven't made before. Looks simple but does anyone have variations or tips? Keep it simple, olive oil, vinegar, garlic, parsley, oregano, and salt. Chilies if you want. Eyeball everything and taste taste taste.
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Oct 2, 2023 21:16
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should I chop it all or can I immersion blend?
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Oct 2, 2023 21:23
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Weembles posted:Sounds like the oil got too cool. Perhaps you added in too much at once or didn't let it heat all the way back up between rounds. i used a thermometer. trying to deep fry without one of those or a deep fryer sounds like a real bad time.
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Oct 2, 2023 21:28
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i say swears online posted:should I chop it all or can I immersion blend? Just dont emulsify the chimichurri, or puree the ingredients. I would chop finely
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Oct 2, 2023 21:30
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I've been thinking about caramelized onions for three days. I think today is the day I do the caramelizing of the onions. prolly put some shallots in there too why not.
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Oct 2, 2023 21:44
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i say swears online posted:should I chop it all or can I immersion blend? chop it, wash the hell out of the herbs since parsley especially is dirty as gently caress, use a good olive oil, don't go nuts with the vinegar grab one of those herb knives where you will the parsley stem through the little hole to peel it since it's annoying to pick that much parsley off stems
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Oct 2, 2023 21:45
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DR FRASIER KRANG posted:I've been thinking about caramelized onions for three days. oh yeah toss in some shallots if you can. shallots + sweet onions are fantastic.
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Oct 2, 2023 22:24
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if the wings are over rendered you should probably cook them at a higher temp for a shorter time. check the temp on them too, i love those middle school cafeteria/lovely pizza place wings that are like beef jerky but you can cook them to like 150f inside if you want and they will be "super juicy" then
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Oct 2, 2023 22:54
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i made like 5 pounds of green chili pork and am almost done with that. had it as a stew over boiled potato chunks, soup with chicken or beef stock, cheese crisp, quesadilla, and a burrito. might dump the rest into mac and cheese tonight.
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Oct 2, 2023 22:58
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uninterrupted posted:chop it, wash the hell out of the herbs since parsley especially is dirty as gently caress, use a good olive oil, don't go nuts with the vinegar Note that olive oil will go rancid, make sure you're using fresh. Chimichurri is one of those things where knife technique is super important. It needs to be both finely and evenly chopped. YouTube is lousy with videos of top chefs teaching good knife skills if you aren't feeling confident.
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Oct 2, 2023 22:59
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DR FRASIER KRANG posted:I've been thinking about caramelized onions for three days. Always a good idea to include some shallots, easiest way to fancy up a meal is to sub them for onions
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Oct 2, 2023 23:25
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im making some butter cabbage noodles onions
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Oct 2, 2023 23:29
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 1) man this guy's girlfriend sounds like the worst. 2) lmfao Jim Stock
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Oct 3, 2023 01:00
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 my folding technique developed over time.
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Oct 3, 2023 03:29
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lol i love when i make a bunch of something like wontons and i can see my technique change from first to last
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Oct 3, 2023 03:38
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What is FOS
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Oct 3, 2023 03:45
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i say swears online posted:lol i love when i make a bunch of something like wontons and i can see my technique change from first to last Same. When making cupcakes there's a curve from the first ones where I relearn how to pipe, and the last ones where I'm running out of frosting
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Oct 3, 2023 03:45
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HootTheOwl posted:What is FOS French onion soup.
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Oct 3, 2023 03:51
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HootTheOwl posted:Same. i wish someone told me "the first crepe is always loving garbage don't worry about it" years ago DR FRASIER KRANG posted:French onion soup. lol did not expect that for what he described. honestly? probs a simple, decent method to judge mid- to top-tier restaurants but i don't go to those places and have never ordered french onion soup in a restaurant like that i say swears online has issued a correction as of 03:58 on Oct 3, 2023 |
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Oct 3, 2023 03:55
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DR FRASIER KRANG posted:
These are some S-tier empanadas 
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Oct 3, 2023 16:43
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I made Börek with white cheese, spinach and onion filling. They turned out well  I still have a lot of yufka left, so later I think I'll make a batch of meat börek and one of potato börek so I've made all the classics
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Oct 5, 2023 14:29
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do you dip 'em in anything?? they look great
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Oct 5, 2023 14:33
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Thanks! Sometimes we'll have them with turkish yoghurt or a little hot sauce, but thats more for the potato or meat börek. These white cheese and spinach ones are my favorites and stay really nice and moist inside so they dont really need it. Oh, I also often have them with a side of turşu, a mix of pickled vegetables like cabbage,carrot, red onion and pepper, but I should make a new batch of that because I'm out. I think I posted one of my turşu attempts in this thread a while back, lets see. ah yeah:  ekuNNN has issued a correction as of 14:51 on Oct 5, 2023 |
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Oct 5, 2023 14:40
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ekuNNN posted:I made Börek with white cheese, spinach and onion filling. They turned out well nice!!! it's challenging to do it right i say swears online posted:do you dip 'em in anything?? they look great it's not traditional to dip them in something, it has more of a spanakopita texture than a spring roll ekuNNN posted:Thanks! Sometimes we'll have them with turkish yoghurt or a little hot sauce, but thats more for the potato or meat börek. These white cheese and spinach ones are my favorites and stay really nice and moist inside so they dont really need it. this is very trad I like 
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Oct 5, 2023 15:18
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for chili do you drain the tomatoes and beans at all before adding them? I don't and my chili is too liquidy at the end, so I put it in a strainer, but that's probably not great for the taste either.
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Oct 5, 2023 20:48
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https://www.homesicktexan.com/more-precise-texas-chili-recipe/ 
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Oct 5, 2023 20:54
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oh, i don't eat meat, but thank you anyway! and that recipe has way more stuff than I would want to go through the work for. I just do beans, tomatoes, whatever vegetables I feel like, and a lot of spices.
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Oct 5, 2023 21:05
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| # ? Jun 8, 2024 18:05 |
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actionjackson posted:oh, i don't eat meat, but thank you anyway! and that recipe has way more stuff than I would want to go through the work for. I just do beans, tomatoes, whatever vegetables I feel like, and a lot of spices. Mashing some of the beans thickens it up real good that's what I usually do
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Oct 5, 2023 21:29
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