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I was making tahini sauce and decided the magic bullet would be an easier way to incorporate olive oil and lemon juice into the sauce. Long story short - now I have something the texture of hummus. Even after adding water to try to thin it out. Can this process be easily reversed? If not, NBD - it's still good.
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Sep 19, 2017 23:30
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FaradayCage posted:I was making tahini sauce and decided the magic bullet would be an easier way to incorporate olive oil and lemon juice into the sauce. When you add water to tahini it gets really thick. As you keep adding more, it gets thinner. Just keep adding water a teaspoon at a time and stir. It'll thin out.
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Sep 19, 2017 23:46
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Steamer baskets are also nice if you're only steaming a few bao. Also eggs.
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Sep 19, 2017 23:50
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FaradayCage posted:I was making tahini sauce and decided the magic bullet would be an easier way to incorporate olive oil and lemon juice into the sauce. https://www.chowhound.com/post/tahini-based-salad-dressing-emulsified-542627 Like angor said, keep adding water
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Sep 19, 2017 23:58
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By jove, it works! Thank you.
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Sep 20, 2017 00:29
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Anybody got a really bangin recipe for shakshuka? I know the basics of "poach eggs in spicy tomato sauce," but looking for input on the details, thanks.
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Sep 20, 2017 13:25
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Use chicken eggs. Kidding aside, I recently had eyed Kenji's recipe, though I still haven't made it: https://www.google.ca/amp/www.seriouseats.com/amp/recipes/2016/09/shakshuka-north-african-shirred-eggs-tomato-pepper-recipe.html
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Sep 20, 2017 13:54
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I make shakshuka pretty much weekly and I don't know if I've ever made it exactly the same twice. I usually cook down an onion with garlic, then add paprika, smoked paprika, ground cumin, and chili flakes, then tomato. Sometimes I add green peppers, sometimes red, sometimes I do fresh green chilies instead of flakes, sometimes I throw in some berbere (this is out-loving-standing btw), or whatever. Oh, throw some feta on top or some goat cheese and some parsley or some cilantro (you get the idea). Aim for a heady, smoky, rich tomato sauce, and you will be rewarded!
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Sep 20, 2017 13:58
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I've made shakshuka a million times and my one regret is that by the time the tomatoes have reduced enough so that it's not watery or soupy, the vegetables have been cooked to mush. I think next time I make it I will lightly saute the veggies in a different pan, reduce the tomatoes by themselves, then combine and season everything together. More work and more dishes but I'm interested to see how it turns out.
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Sep 20, 2017 14:32
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The Midniter posted:I've made shakshuka a million times and my one regret is that by the time the tomatoes have reduced enough so that it's not watery or soupy, the vegetables have been cooked to mush. I think next time I make it I will lightly saute the veggies in a different pan, reduce the tomatoes by themselves, then combine and season everything together. More work and more dishes but I'm interested to see how it turns out. This is kinda my problem with it as well. I might try out reducing the tomatoes separately like you mention as well!
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Sep 20, 2017 14:55
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TheQuietWilds posted:Anybody got a really bangin recipe for shakshuka? I know the basics of "poach eggs in spicy tomato sauce," but looking for input on the details, thanks. This recipe is not strictly traditional since it adds feta, but it's my favorite. I cook for one, so I usually make the whole thing without eggs, then crack an egg or two over a portion in an oven-safe dish when I want it.
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Sep 20, 2017 15:26
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Tired Moritz posted:the solution is to cook more tamales This
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Sep 20, 2017 16:11
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Casu Marzu posted:Steamer baskets are also nice if you're only steaming a few bao. Also eggs. I was amazed as hell when I found out you can make hardboiled eggs in a steamer.
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Sep 20, 2017 23:49
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I've got chicken breast I want to broil. It's cut about 3/4" - 1" thick. How long should I broil it for?
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Sep 21, 2017 00:15
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22 Eargesplitten posted:I've got chicken breast I want to broil. It's cut about 3/4" - 1" thick. How long should I broil it for? If it were me I'd use a probe thermometer and just wing it.
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Sep 21, 2017 13:07
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SymmetryrtemmyS posted:Also dumplings and fish, and why are you only eating tamales once or twice a year? Also who only makes 2 tamales at a time? It looked so depressing.
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Sep 21, 2017 15:56
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My office is having a Hispanic Heritage Month potluck tomorrow, it's optional but I'd like to bring something. What's a fun, relatively inexpensive potluck dish suitable for 6-12 adults? E: I'm thinking I may also make a pitcher of horchata since that's pretty easy to do.
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Sep 21, 2017 16:36
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Tamales!!!
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Sep 21, 2017 16:39
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juliuspringle posted:I was amazed as hell when I found out you can make hardboiled eggs in a steamer. Yep. 9-10 minutes followed by an ice bath makes for good eggs that are easy to peel.
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Sep 21, 2017 16:42
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Chard posted:My office is having a Hispanic Heritage Month potluck tomorrow, it's optional but I'd like to bring something. What's a fun, relatively inexpensive potluck dish suitable for 6-12 adults?
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Sep 21, 2017 17:07
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TychoCelchuuu posted:beans More specifically, this recipe for frijoles charros, perhaps?
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Sep 21, 2017 17:43
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Chard posted:My office is having a Hispanic Heritage Month potluck tomorrow, it's optional but I'd like to bring something. What's a fun, relatively inexpensive potluck dish suitable for 6-12 adults? http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html
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Sep 21, 2017 18:37
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That Works posted:http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html I don't currently have a pressure cooker, but I suppose I could grab an Insta-Pot after work today. How much longer would the chicken need to cook without one? I love enchiladas too so I could make way too many and keep some for myself.
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Sep 21, 2017 19:15
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So I loosely followed Alton Brown's Goulash recipe for cooking some beef short ribs end-meat I have (about 3lbs of it) last night. Swapped out the paprika for chili powder, and some other stuff as I've made the Goulash before and wanted a bit of a different flavor. That's all good - meat turned out great, it's sitting in the fridge waiting to be cut up this morning. But I'm not sure what to do with it; I'm heading to a party with it tonight - sort of a pot-luck type thing, but probably not a sitting-down affair - I was thinking of using the beef with tacos or something else - but I'd like a good recipe of some sort to follow - anyone got any suggestions?
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Sep 21, 2017 19:19
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I'd look for a recipe that's sans pressure cooker then. Liquid will be quite different. It'll depend how you cook it, but probably a half hour longer at least. You can check them in different vessels.
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Sep 21, 2017 19:20
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Chard posted:I don't currently have a pressure cooker, but I suppose I could grab an Insta-Pot after work today. How much longer would the chicken need to cook without one? I love enchiladas too so I could make way too many and keep some for myself. I actually have made that recipe before without a pressure cooker. Basically similar preparation but cook down all the vegetables, chilis etc for around 30m on a low boil then hit it all with the stick blender. I browned up the chicken thighs in a skillet and then tossed them in and let them simmer with the vegetables for about ~1h.
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Sep 21, 2017 19:55
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That Works posted:I actually have made that recipe before without a pressure cooker. Basically similar preparation but cook down all the vegetables, chilis etc for around 30m on a low boil then hit it all with the stick blender. I browned up the chicken thighs in a skillet and then tossed them in and let them simmer with the vegetables for about ~1h. Cool, I think I will give this a try then, thanks. I have plenty of time tonight to mess around and browning them a bit sounds like a good step. One day I'll get a pressure cooker, and stand mixer, and dehydrator.... curse the physical limitations of kitchen space and bank accounts.
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Sep 21, 2017 22:08
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What kinda soup goes well with tuna sandwiches?
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Sep 22, 2017 15:00
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Volcott posted:What kinda soup goes well with tuna sandwiches?
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Sep 22, 2017 16:46
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I'd recommend beet soup
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Sep 22, 2017 17:07
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Beer cheese soup
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Sep 22, 2017 19:47
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Broccoli-asparagus soup with thyme and rosemary, shallots, celery, a potato or two, and a touch of lemon juice, pureed. This also goes well with some sharp (and I mean really sharp) cheddar melted into it - and a little sodium citrate, of course.
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Sep 22, 2017 21:52
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Turkeybone posted:Hi friends:
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Sep 22, 2017 23:23
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Thanks for the BBQ tips everybody! Ya'll got a point. I'm gonna stop overthinking it and work on basic techniques before I try disseminating every drat BBQ across America. If I can afford it I'll try smoking pulled pork this weekend just to see if I can mess it up.
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Sep 23, 2017 13:45
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Because I'm a moron, I decided to help my wife out with her baking this morning by preparing the cake batter in advance last night and putting it in the fridge. Apparently that means it's now no good, and I'm an idiot for not knowing that you can't store cake batter overnight. Is it completely beyond redemption, or is there anything I can do to save it? Edit: if it makes a difference, this is the recipe. Scientastic fucked around with this message at 09:21 on Sep 24, 2017 |
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Sep 24, 2017 09:07
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The baking powder will have all been used up, so it won't rise. It's an odd recipe actually, normally you don't use baking powder in a cake batter that has acid in it (like orange juice) you use baking soda... Anyways, try adding 0.5tsp of baking soda (or 1tsp baking powder I guess) into the batter and baking it immediately. It should rise, but you have the risk it tastes a bit soapy.
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Sep 24, 2017 11:06
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I doubt if you can get any extra baking powder to blend into the batter without just turning into nasty bitter little clumps. Would it be worth experimenting with thinning a little bit of the batter somehow - maybe water or almond milk and seeing if it can be pan-fried like a pancake/crepe? Edit: to clarify, I'd be cooking it in ladlefuls, not trying to panfry the whole lot into one big blob. Pookah fucked around with this message at 13:06 on Sep 24, 2017 |
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Sep 24, 2017 13:01
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I think it's basically done. You can't add more powder without making it too bitter and soda would kind of be a long shot, I think. On the other hand, the only real issue is that it won't rise as much and won't be as fluffy - if you have double acting baking powder (which you likely do) it'll still rise a bit, and you have the eggs in there so it's not going to just be a flat brick or whatever. Might as well bake it, because otherwise you'll be ditching it.
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Sep 24, 2017 16:27
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The loss would be, what, $1-2 in ingredients? I would just restart instead of spending a lot of hassle to end up with a subpar result. Next time you can premix the dry ingredients and the wet ingredients separately.
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Sep 24, 2017 16:47
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i like nice words
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The cake is Almond flour, which is pretty expensive round here at least. I'd definitely try and bake it in some way, at worst you get an orange flavoured biscuit!
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Sep 24, 2017 16:59
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