|
Captainsalami posted:I need a recommendation for a good home baking cookbook. I wanna learn how to bake breads and rolls and poo poo. Also would accept a good Chinese cookbook. The Bouchon Bakery book is a good all around baking book. It has sections on bread, pastries, cakes, tarts, cookies. The King Arthur flour website is a good resource as well. They have a test kitchen crew that tests out all the recipes. If you have trouble with then they also have a bakers hotline you can call to get advice.
|
#
?
Jul 15, 2018 12:29
|
|
|
|
| # ? May 27, 2024 02:58 |
|
|
Captainsalami posted:I need a recommendation for a good home baking cookbook. I wanna learn how to bake breads and rolls and poo poo. Also would accept a good Chinese cookbook. https://www.amazon.com/gp/aw/d/1118132718/ref=zg_bs_4197_30?ie=UTF8&psc=1&refRID=8DKMGS7SYTJ0M70PZJB4
|
|
#
?
Jul 15, 2018 13:15
|
|
|
I have now attempted 2 (different) “cake” recipes in my rice cooker, per some (fairly reputable, I guess?) websites. I have a nice zojirushi. Both recipes basically called for pouring in the batter and turning on white rice cook. I did, and it finished, and both times, it’s literally still been liquid. I’m running my current one through a second cook, but the first time I remember having to run it like 3 or 4 full cook cycles. What the gently caress? (Other than the gently caress being I’m never trying this gimmick poo poo again.)
|
|
#
?
Jul 15, 2018 17:08
|
|
|
I'm assuming the white rice setting uses fuzzy logic, check the manual for which one is a dumb cook.
|
|
#
?
Jul 15, 2018 18:24
|
|
|
Yeah I think a zojirushi is too smart about making rice for those recipes to work. Unless the recipes were designed for a zojirushi? But even if they were, just make a real cake imo
|
|
#
?
Jul 15, 2018 18:36
|
|
i like nice words
|
I made cake pretty successfully in a zojirushi in college. I used the brown rice setting because the cake was brown and I thought it would be funny, but it worked. Maybe because of the longer cooking time?
|
|
#
?
Jul 15, 2018 19:34
|
|
|
Imbroglio posted:I made cake pretty successfully in a zojirushi in college. I used the brown rice setting because the cake was brown and I thought it would be funny, but it worked. Maybe because of the longer cooking time? This sounds good. I had to run it 3 times but it worked. 
Feenix fucked around with this message at 21:05 on Jul 15, 2018 |
|
#
?
Jul 15, 2018 19:42
|
|
|
I think mine literally has a cake setting, but I've never tried it
|
|
#
?
Jul 16, 2018 01:05
|
|
|
What's a good Zojiroshi model to get? I love my instant pot for a lot of things, but it leaves crusty semiburnt rice on the bottom like 3/5 times.
|
|
#
?
Jul 16, 2018 02:58
|
|
Annath posted:What's a good Zojiroshi model to get? I love my instant pot for a lot of things, but it leaves crusty semiburnt rice on the bottom like 3/5 times. I have this one and it's done a fine job for me, if you look under used & new there is a nice deal on an Amazon Warehouse one, that is how I got mine though I plid like $85 instead of $110. There are induction/pressure models that will cook like twice as fast but they cost nearly $400 so I don't think they are worth it unless you have money to burn.
|
|
|
#
?
Jul 16, 2018 04:29
|
|
|
Captainsalami posted:Also would accept a good Chinese cookbook. For your wok cookery, I've been pleased with everything I've tried from Grace Young's Stir-Frying to the Sky's Edge thus far.
|
|
#
?
Jul 16, 2018 12:01
|
|
|
I've never once in my entire life drawn blood on any of my mandolines, not my $20 Progressive, not my mom's $30 Benriner that hasn't been sharpened once in 30 years and still glides though turnips, nor my monstrous Bron that keeps staring at my hands like the hellmouth from Metropolis. Nicked a fingernail, but that's about it. Am I awesome, lucky, or are the rest of you just careless slobs who treat mandolines like iPads
|
|
#
?
Jul 17, 2018 02:01
|
|
|
Steve Yun posted:
A little bit of B and a whole lotta C. I haven't cut myself on a mandoline and I use mine a shitload. I have managed to cut myself on a veg peeler though, so that kinda even things out.
|
|
#
?
Jul 17, 2018 02:10
|
|
|
Two questions, one of which I'll probably repost to the cheap cooking food thread. I grew up in a rural area in California and my mother grew up as one of eight kids + extended family on a literal farm in the central valley... As a young adult I lived in large communal houses so I still often cooked large meals to share. Everything I learned about cooking (and I have been a pretty prolific cook) was for large portion sizes. Now I'm only cooking for myself and occaisionally for my boyfriend. I'm really good at prepping things and freezing them, making big meals and portioning, keeping a good pantry etc. but I also work 60-70hours a week and work in a fine dining restaurant so I often eat at work. I'm having more food waste than I'd like, from accidentally buying doubles, from not getting to things in time, etc. Does anyone have a good app for keeping track of what you have on hand in fridge/freezer/pantry? Or is a note on my iphone the best? How do you all deal? Secondly - How do you all arrange your recipes/clippings/ideas for food? I was thinking of using an evernote notebook, but am open. Something I can use a web clipper for is ideal, as well as making my own notes. I clip from websites, apps, blogs and forums mostly.
|
|
#
?
Jul 17, 2018 02:50
|
|
|
I use a phone app called MyCookbook, which isn't amazing, but it caches all my recipes locally which is all I really wanted, and it's pretty adept at scraping recipes from blogs and so on. Typing my own recipes in isn't too painful when I have to do that on occasion.
|
|
#
?
Jul 17, 2018 06:09
|
|
|
MAKE NO BABBYS posted:Does anyone have a good app for keeping track of what you have on hand in fridge/freezer/pantry? Or is a note on my iphone the best? How do you all deal? Cop-out answer that only works if you have storage space and can afford to invest in a stocked pantry: always keep nonperishables on hand, with 2x or 3x what you'd need for whatever recipe you'd want to make. Plan your meals at least a day in advance -- I do all my planning Saturday and my shopping Sunday, but even if you do shorter chunks that should be good -- so you can actually check perishables closer to when you need them. If you have a list that says you have yogurt, but when you reach for it there's green fuzz, that's not helpful. Since you're keeping nonperishables in excess, when planning the recipes you can assume you have these staples which makes writing the list quicker. Every time you use the last or second to last portion of pasta, add it to the list. MAKE NO BABBYS posted:How do you all arrange your recipes/clippings/ideas for food? I was thinking of using an evernote notebook, but am open. Something I can use a web clipper for is ideal, as well as making my own notes. I clip from websites, apps, blogs and forums mostly. I like pepperplate. Bookmarklet automatically imports ~60% of recipe sites, with an easy way to copy/paste if it can't do it automatically. Allows you to add ingredient and instruction sections such as [dough], [sauce], [assembly] so you don't accidentally put your garnish into the sauce, idiot. Using the recipes is a pleasure, too -- the font and layout is compact so most times you can still see the ingredients while you're scrolled down to the instructions, which makes referencing amounts easy. It also displays well on a half-screen, if you need to have two recipes side-by-side. Also has free scaling, so you can do 5/3 of a recipe to match your # of guests or the amt of an ingredient you want to use up.
|
|
#
?
Jul 17, 2018 12:09
|
|
|
MAKE NO BABBYS posted:Does anyone have a good app for keeping track of what you have on hand in fridge/freezer/pantry? Or is a note on my iphone the best? How do you all deal? Paprika is great for organizing recipes, and it has iOS, Android, and PC versions (unfortunately each has to be bought separately though). It does tags, favorites/ratings, auto-clips from the web, and so on. It'll also help you build grocery lists from recipes/meals, and has cloud sync so you can sync that list with someone else's device (so I can build a list at home for my wife to see at the store). There's also a calendar planner if you want to plan ahead, it seems to work fine to me but we already have a white board we use to do that. It does also have a pantry list thing but I've found it's just awful so I don't use it, it doesn't actually interact with the grocery list or meal list at all so like, what's the point? I recommend getting a phone magnet or claw and hanging your phone while you cook, makes it very easy to follow recipes without your phone getting in the way or being in danger, plus you can click ingredients/steps of the recipe to track what you've done already. Copying recipes from books is a little tedious by phone (there's probably a camera to text app out there that would work though) so I bought the PC version as well specifically for that.
|
|
#
?
Jul 17, 2018 15:23
|
|
|
Ymmv but the iOS built-in notes app works well enough for me. I know what staples I always have on hand, so I just keep a list of what's in the fridge or on the counter that I need to use soonish, sorted by type -- e.g.quote:Chicken quarters x4 quote:MON
|
|
#
?
Jul 17, 2018 16:05
|
|
|
I may be a weirdo (and also I've got maybe a dozen recipes that I specifically saved so far) but I actually just created a Google Drive folder for recipes. I copy (or transcribe) them into individual documents and just leave in a link to the source.
|
|
#
?
Jul 17, 2018 16:07
|
|
|
Pepperplate has an app too. I only really use it if my laptop battery is dead. I also don't use its grocery list feature because I much prefer... Anylist is great for making a grocery list. It automatically puts ingredients into categories so it's easier once you're at the store (though you have to train it that you prefer e.g. 'mint' go in the 'herbs' category instead of 'candy') and it does live syncing, so if one of us changes it the other knows right away. If we're both at the store, we can divide & conquer. If one of us is at home, we don't have to call or text to say "oh yeah grab x" since it just updates. The free version is fine for me, one of the premium features is multiple store tracking but I just created unique categories for this and it has learned that 'pistachios' should always go in the 'Costco' category.
|
|
#
?
Jul 17, 2018 18:48
|
|
|
My chef told me the mandolin is the most dangerous tool in the kitchen by far, because it punishes over confidence, and meek cooks are few and far betwren.
|
|
#
?
Jul 17, 2018 18:56
|
|
|
The trick is to use your palm for the last bit instead of your fingertips. Still dangerous though.
|
|
#
?
Jul 17, 2018 19:00
|
|
|
Ask me about cutting myself bad enough by shaving off the entirety of my palm and having to close down the kitchen for like a few hours because there was that much blood everywhere.
|
|
#
?
Jul 17, 2018 19:04
|
|
|
I have a ton of lemons that I've removed the peel/zest from to make syrup. What's something good to cook that can take a lot of juice?
|
|
#
?
Jul 17, 2018 19:18
|
|
|
On the mandolin train - those of you who use cut-proof gloves, do you usually put on a latex glove over the cut-proof glove?
|
|
#
?
Jul 17, 2018 19:19
|
|
|
Lemon curd! Never not lemon curd.
|
|
#
?
Jul 17, 2018 19:19
|
|
|
Ignoranus posted:I may be a weirdo (and also I've got maybe a dozen recipes that I specifically saved so far) but I actually just created a Google Drive folder for recipes. I copy (or transcribe) them into individual documents and just leave in a link to the source. I have a google drive folder with recipes too. My wife an I use an application called. 'Our Groceries' which syncs between both of our phones so we can add stuff to our list and who ever makes it to the store can pick up what we need and is listed. It also allows for recipes with a list of ingredients which allows us to easily add stuff based on whats needed in the recipe.
|
|
#
?
Jul 17, 2018 19:24
|
|
|
Ignoranus posted:On the mandolin train - those of you who use cut-proof gloves, do you usually put on a latex glove over the cut-proof glove? I do that. Mostly I'm worried about loose fibers falling into my prep area.
|
|
#
?
Jul 17, 2018 19:44
|
|
|
I've shaved half a millimetre off the tip of my middle finger on a deli slicer and I don't know how my body got rid of that much blood so quickly.
|
|
#
?
Jul 17, 2018 20:10
|
|
|
Comb Your Beard posted:I have a ton of lemons that I've removed the peel/zest from to make syrup. What's something good to cook that can take a lot of juice? legendof posted:Lemon curd! Never not lemon curd. Maybe do strawberry lemon curd, or some other mixture of flavors. A ton of the flavor for the curd comes from the zest that is already spoken for. If you use only juice, it will just be tangy, but really anemic on the flavor.
|
|
#
?
Jul 17, 2018 20:38
|
|
|
spankmeister posted:The trick is to use your palm for the last bit instead of your fingertips.
|
|
#
?
Jul 17, 2018 21:31
|
|
|
WTF is "Pork loin country style pork ribs boneless"? They were on sale at the supermarket, but I don't know what to do with them? They're four cuts about 5 inches long and 2 inches thick. Lightly marbled. They certainly aren't 'ribs' as I'm used to seeing them. Are they loin cuts from close to the ribs? Can I cook them like I do normal pork chops (low and slow in the oven, then sear on the stovetop)?
|
|
#
?
Jul 17, 2018 22:00
|
|
|
MAKE NO BABBYS posted:... keeping track of what you have on hand in fridge/freezer/pantry? 1) A grocery list of staples I need to replenish and ingredients for the week's meals. I've tried apps but they end up being more work. 2) I have a 3 ring binder for recipes I've made and will make again. One off recipes I don't need to keep. But many people use Pinterest for exactly that. I try not to have more than 3 new recipes at a time otherwise I will never get to them. spankmeister posted:The trick is to use your palm for the last bit instead of your fingertips. Same. Mine has raised lip on the sides so I use my palm and as long as I don't push past the lip, I'm good to go. I only cook at home so I'm not under pressure to hurry.
|
|
#
?
Jul 17, 2018 22:05
|
|
|
Another vote for Paprika. Great app, at least on Android and PC. I don't own a map. I can import recipes from a web page with just a copy/paste of the url. Very occasionally you'll need to go into the resulting recipe and adding some spaces depending on how the website does its formatting, but that's no big deal. Only real criticism is that on the Android app, last I checked, the ingredients list is on a separate tab from the instructions, so if you're super absent minded like me, you'll have to hop between tabs to remember how many tablespoons of whatever you need.
|
|
#
?
Jul 17, 2018 23:18
|
|
|
Bagheera posted:WTF is "Pork loin country style pork ribs boneless"? They were on sale at the supermarket, but I don't know what to do with them? Post a photo if you want me to be sure, but they are probably cuts from the shoulder end loin of the pork butt. Usually cut in a different direction and sold as Coppa Roast or used to make capicola and other charcuterie. Doesn't need an excessive amount of time to tenderize and should be pretty tender.
|
|
#
?
Jul 17, 2018 23:25
|
|
|
Bagheera posted:WTF is "Pork loin country style pork ribs boneless"? They were on sale at the supermarket, but I don't know what to do with them? https://en.wikipedia.org/wiki/Pork_ribs#Other_cuts_and_preparations Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
|
|
#
?
Jul 17, 2018 23:33
|
|
|
Comb Your Beard posted:I have a ton of lemons that I've removed the peel/zest from to make syrup. What's something good to cook that can take a lot of juice?
|
|
#
?
Jul 18, 2018 01:05
|
|
|
Seeking a good scotch egg recipe. Something a bit spicy. We've had trouble getting a runny middle.
|
|
#
?
Jul 18, 2018 01:14
|
|
|
Defenestration posted:Seeking a good scotch egg recipe. Something a bit spicy. We've had trouble getting a runny middle. There's not a lot of moving parts here. If you want 'em spicier, use a hotter sausage. Want the yolks runnier, boil the eggs less.
|
|
#
?
Jul 18, 2018 01:47
|
|
|
|
| # ? May 27, 2024 02:58 |
|
|
Defenestration posted:Seeking a good scotch egg recipe. Something a bit spicy. We've had trouble getting a runny middle. Try Chef John's version? https://www.youtube.com/watch?v=hkPPn5ycsnc
|
|
#
?
Jul 18, 2018 16:08
|
|
