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Scientastic posted:Is that Fahrenheit or Centrigrade? Because upping the temperature by 50C sounds like a LOT... And I only have one chance to get it right for eating at a Saturday picnic. Fahrenheit. No time for a trial run?
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May 2, 2018 22:47
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Better to cook the figs down a bit before assembly and baking instead of mucking with temperature imo, since that would affect the crust as well.
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May 3, 2018 01:50
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SymmetryrtemmyS posted:Fahrenheit. No time for a trial run? No, sadly not. It was a whim, and the people I’m cooking for are nice enough that it doesn’t matter if it’s not perfect, but I’d like to give it my best shot!
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May 3, 2018 15:07
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BrianBoitano posted:Better to cook the figs down a bit before assembly and baking instead of mucking with temperature imo, since that would affect the crust as well. Buh? Is this some weird autocorrect from "plums"?
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May 3, 2018 15:36
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Also, I want to peel the plums first: I was thinking score the skin and plunge into boiling water. Any reason why that’s not a sensible course of action?
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May 3, 2018 15:58
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ExecuDork posted:Buh? Is this some weird autocorrect from "plums"? In my defense, it was on the previous page, it doesn't change my recommendation, and I'm a dum-dum
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May 3, 2018 16:03
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Scientastic posted:Also, I want to peel the plums first: I was thinking score the skin and plunge into boiling water. Any reason why that’s not a sensible course of action? Makes sense to me, just like a tomato. If you're gonna follow BrianB's tip, you might try roasting them. That way you'd get a bit of pre-cooking AND the skins would slip right off. (Disclaimer: I have never cooked a plum in my life, but I remember reading that in one of my canning books.)
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May 3, 2018 16:50
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I’ve done them on the barbecue before and the skin does just slide off, so that’s not a bad idea
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May 3, 2018 16:59
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Scientastic posted:Also, I want to peel the plums first: I was thinking score the skin and plunge into boiling water. Any reason why that’s not a sensible course of action? it would work but why on earth would you want to remove the skins?
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May 3, 2018 19:11
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HappyCamperGL posted:it would work but why on earth would you want to remove the skins? To make a mask out of your victims.
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May 3, 2018 19:33
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Would you peel them before stoning them, or afterwards? I guess it depends on how ripe your plums are, but doing it before hand sounds like it might lead to a huge sticky mess.
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May 3, 2018 20:36
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HappyCamperGL posted:it would work but why on earth would you want to remove the skins? Because a tarte tatin shouldn’t have thin layers of bitty peel in it. In the end, I blanched and plunged into iced water, which didn’t work, then I roasted them for a bit, which didn’t work, then I used a peeler, which, because of the previous treatments, meant I got very sticky. But they got peeled, the tarte is just out of the oven now.
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May 3, 2018 21:53
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Any good Shrimp Scampi recipes? I've been looking at this since it looks easy.
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May 3, 2018 22:12
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Scientastic posted:Because a tarte tatin shouldn’t have thin layers of bitty peel in it. obi_ant posted:Any good Shrimp Scampi recipes? I've been looking at this since it looks easy.
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May 3, 2018 22:38
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Scientastic posted:Because a tarte tatin shouldn’t have thin layers of bitty peel in it. For an apple or pear tartes absolutely; but peeling plums just seems like pointless faf. Just half and stone them.
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May 3, 2018 22:54
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obi_ant posted:Any good Shrimp Scampi recipes? I've been looking at this since it looks easy. Yeah, that's a pretty standard recipe. If you want to get all  , there's a couple things you can do beyond what that recipe says.1) Take the shells and make a quick stock out of them. Just toss the shells in a small pot with just enough water to cover, and simmer until you get bored. No need to include any veggies or anything with this, you're not making a soup so you don't need fancy layers of flavor. Add a splash of that shrimp stock in with the wine to boost the shrimpiness. 2) Brine the peeled shrimp in salt and baking soda. Easiest brine is to just toss the shrimp with 1 teaspoon salt and 1/4 teaspoon baking soda per pound of shrimp, no added water, and let it rest in the fridge for 15-30 minutes or so.
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May 3, 2018 23:41
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For Scampi, I made this one last weekend. Was great. https://www.youtube.com/watch?v=tBVlCSWH4Eo Only change I made was tossing the shrimp shells in the oil right before tossing in the wine to make a pseudo shrimp stock from the wine.
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May 4, 2018 04:30
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Tendales posted:
Out of curiosity, what does the baking soda do for the brine? Never heard of that. I do a similar brine when making shrimp fra diavlo, tossing peeled shrimp in a tablespoon of olive oil with a hefty handful of kosher salt and some crushed red pepper flake for about 15-20 minutes while I get the rest of my mise in its place. What would baking soda bring to this party?
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May 4, 2018 12:16
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It’s supposed to make shrimp stay plumper and juicier during cooking.
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May 4, 2018 14:45
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Anyone have a spice storage solution they like / spice jars they'd recommend? I feel like every time I go looking I only find jars that are too small, either in capacity or the opening (can't fit my tablespoon in.) or big honkin spice jar sets that come with a rack and a bunch of spices I don't need. Right now I'm kind of lazily storing the bags in a drawer and it's getting to be really cluttered as I collect more spices and I feel like it's probably not doing much to keep them fresh.
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May 4, 2018 15:55
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JacquelineDempsey posted:Out of curiosity, what does the baking soda do for the brine? Never heard of that. Chemmy posted:It’s supposed to make shrimp stay plumper and juicier during cooking. Here's just one example: quote:Before we dive into the details, there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour. WARNING: YOU CANNOT BRINE YOUR SHRIMP IN BAKING SODA AND MARINADE IN LEMON JUICE SIMULTANEOUSLY.
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May 4, 2018 16:04
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Oxyclean posted:Anyone have a spice storage solution they like / spice jars they'd recommend? I feel like every time I go looking I only find jars that are too small, either in capacity or the opening (can't fit my tablespoon in.) or big honkin spice jar sets that come with a rack and a bunch of spices I don't need. Right now I'm kind of lazily storing the bags in a drawer and it's getting to be really cluttered as I collect more spices and I feel like it's probably not doing much to keep them fresh. I use a small rack on the wall with uniform glass jars that came as a set cheap on Amazon and I put all my bags and bulk spice jars in a plastic storage box that gets tossed in the back of the cupboard or in an out of the way cabinet. From there I just refill the small glass jars as needed. This rack is mounted in arms reach of my cook prep area.
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May 4, 2018 16:11
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I bought a rack from Vertical Spice a few years ago (https://www.verticalspice.com/) and we've been super happy with it, except that even a big installation ends up feeling small. When I set it up, I was less into cooking than I am now, and 30 bottles' worth of spices seemed like a lot. Now it feels a little constricting.
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May 4, 2018 16:19
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Oxyclean posted:Anyone have a spice storage solution they like / spice jars they'd recommend? I feel like every time I go looking I only find jars that are too small, either in capacity or the opening (can't fit my tablespoon in.) or big honkin spice jar sets that come with a rack and a bunch of spices I don't need. Right now I'm kind of lazily storing the bags in a drawer and it's getting to be really cluttered as I collect more spices and I feel like it's probably not doing much to keep them fresh.
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May 4, 2018 16:34
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ulmont posted:WARNING: YOU CANNOT BRINE YOUR SHRIMP IN BAKING SODA AND MARINADE IN LEMON JUICE SIMULTANEOUSLY. I'm hoping there's a story here. If so, get yourself over to the Disiasters thread and 
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May 4, 2018 17:36
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ulmont posted:WARNING: YOU CANNOT BRINE YOUR SHRIMP IN BAKING SODA AND MARINADE IN LEMON JUICE SIMULTANEOUSLY.
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May 4, 2018 18:57
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The scampi was a hit with the few guests that I had. It was so dead rear end simple too. I did up the butter by like two tablespoons. Edit: Should I get a regular potato masher, or a potato ricer? I usually don't like buying tools for one specific thing, but I've been using a fork to mash my potatoes and it is such a pain. obi_ant fucked around with this message at 02:56 on May 5, 2018 |
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May 4, 2018 22:35
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So I had this Ikea wok and the nonstick surface was flaking off. I asked about this a bunch of pages ago and the consensus was "scrap it," but I can't help it, I'm sentimental and stubborn. I wanted to see what it would look like cleaned up, so without too much effort I sanded and ground everything off - it's hard to show in photos but it's down to bare steel everywhere, no coating at all anymore. My question, before I spend more time polishing it evenly, is...can I eat from it? Or is there still poo poo there that I can't see, that's bad for me? If it's not safe that's fine, I'll just put a plant in it or something.
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May 5, 2018 04:50
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obi_ant posted:Edit: Should I get a regular potato masher, or a potato ricer? I usually don't like buying tools for one specific thing, but I've been using a fork to mash my potatoes and it is such a pain. Get a ricer, it’ll change your life
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May 5, 2018 08:14
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obi_ant posted:Edit: Should I get a regular potato masher, or a potato ricer? I usually don't like buying tools for one specific thing, but I've been using a fork to mash my potatoes and it is such a pain. I vote wire masher as best tool for the job. If you wanna go scorched Earth on them spuds get a food mill. I use my wire potato masher to incorporate soups I don't feel like blending to smooth and to break up ground meat for tacos and Bolognese, among other things.
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May 5, 2018 09:52
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jackpot posted:So I had this Ikea wok and the nonstick surface was flaking off. I asked about this a bunch of pages ago and the consensus was "scrap it," but I can't help it, I'm sentimental and stubborn. I wanted to see what it would look like cleaned up, so without too much effort I sanded and ground everything off - it's hard to show in photos but it's down to bare steel everywhere, no coating at all anymore. My question, before I spend more time polishing it evenly, is...can I eat from it? Or is there still poo poo there that I can't see, that's bad for me? If it's not safe that's fine, I'll just put a plant in it or something. In theory it should be okay on a standard stove because even if there's teflon left behind it should be safe below 600 degrees. On the other hand, what good is a wok if you're not getting it above 600 degrees obi_ant posted:Edit: Should I get a regular potato masher, or a potato ricer? I usually don't like buying tools for one specific thing, but I've been using a fork to mash my potatoes and it is such a pain.
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May 5, 2018 12:07
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obi_ant posted:Edit: Should I get a regular potato masher, or a potato ricer? I usually don't like buying tools for one specific thing, but I've been using a fork to mash my potatoes and it is such a pain. Food mills seem to be slightly out of fashion but I use mine all the drat time for mashed potatoes, apple sauce, and poo poo like that.
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May 5, 2018 12:16
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I bought a potato masher years ago, then a ricer specifically for potatoes, and then a food mill for pizza sauce Now the potato masher only gets used for sweet potatoes or avocados if I’m making guacamole. The ricer never gets used. The food mill gets used for pizza sauce and mashed potatoes all the time. I recommend a food mill-it just seems so versatile for what I need. What else do people use ricers for? I’m thinking of trashing mine since it’s a bitch to clean and I never really use it anymore.
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May 5, 2018 12:34
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I want one for potato bread
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May 5, 2018 12:36
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I use my ricer to make delicious creamy mash, and I wash it by putting it in the dishwasher. It’s great
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May 5, 2018 14:11
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Steve Yun posted:On the other hand, what good is a wok if you're not getting it above 600 degrees
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May 5, 2018 14:14
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obi_ant posted:The scampi was a hit with the few guests that I had. It was so dead rear end simple too. I did up the butter by like two tablespoons. You've discovered the secret to good cooking! MORE BUTTER
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May 5, 2018 15:15
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I'd say get a potato masher, I also use mine for refried beans. Plus they're super easy to clean.
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May 5, 2018 18:33
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Oh yeah I forgot beans and avocadoes when I was listing masher applications.
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May 5, 2018 20:03
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Eeyo posted:I'd say get a potato masher, I also use mine for refried beans. Plus they're super easy to clean. I wonder if a ricer would skin the beans
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May 5, 2018 20:09
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