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Cups (and the various spoons) are pernicious because manufacturers are poo poo. Use weight for your water.
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Nov 11, 2019 20:08
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All measurements are poo poo, eyeball everything
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Nov 11, 2019 20:13
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Having two measurement systems is an inconvenience in a lot of things. Remember US Metrification? I don't because that got cancelled like 50 years ago, way to drop the ball 
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Nov 11, 2019 20:49
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Scientastic posted:All measurements are poo poo, eyeball everything I measure everything by how I'm vibing with the ingredient. "I'm really feeling this Szechuan pepper I say" as I add another 40 grams of freshly toasted and cracked Szechuan to my bowl of oatmeal.
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Nov 11, 2019 22:44
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I remember the old gas ovens having gas marks here in The Netherlands. They went from 1-10 and recipes would have both gas mark and degrees C. Haven't seen one of those ovens in aaages though. Even though gas stoves are still very common, gas ovens aren't at all anymore. They are all electric nowadays. Recipes don't have gas marks on them anymore either.
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Nov 12, 2019 00:19
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Even swanky apartments here don't go for gas stove/electric oven units. It's all gas or all electric. I'm jealous, only thing missing from that setup is ditching the bottom drawer for a salamander.
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Nov 12, 2019 01:14
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I have a whole chicken, I'd like to do something more interesting than throwing it in the oven and roasting it. I'm tempted to make chicken salad, but its kind of cold for that. I'd appreciate any suggestions!
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Nov 12, 2019 05:14
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Trinidad Stewed Chicken. I made this recipe two days in a row it was so good, although I think I used cornstarch slurry to thicken it up a bit towards the end. Possible sides are rice and beans, braised cabbage, corn pie, or fried sweet plantains.
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Nov 12, 2019 05:41
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Human Tornada posted:Trinidad Stewed Chicken. I made this recipe two days in a row it was so good, although I think I used cornstarch slurry to thicken it up a bit towards the end. Possible sides are rice and beans, braised cabbage, corn pie, or fried sweet plantains. This looks terrific. Will someone please reassure me, though? My brother bought me a 12-inch Lodge cast-iron skillet last Christmas and I have still never used it. Part of my fear is that I love recipes like the one above that call for some sort of partially acidic deglazing or braising and that cooking like I would like to will gently caress up my pan. They say the way to season cast iron is to just start cooking with it, but should I go gentle on it at first? Or can I jump right in with a few *acidic braises and pan sauces? DasNeonLicht fucked around with this message at 15:01 on Nov 12, 2019 |
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Nov 12, 2019 14:55
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Baking novice here... I bake this pumpkin bread recipe a couple times every fall. It's delicious but a little dense. Is there something I can add to make it a little lighter/fluffier? An egg white? Or maybe just beat the butter/sugar/egg mix a little longer?
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Nov 12, 2019 15:42
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DasNeonLicht posted:This looks terrific. Congrats on the Lodge skillet! If you find that you like it, you'll use it for many decades. It is actually really hard to ruin them, as long as you do two things: season the pan well, and never wash it with soap or detergent. My approach is probably not considered orthodoxy, but I use my cast iron ware (purchased in 1977) daily, for almost everything except making marinara sauce or boiling pasta. (I have a graniteware pan and a large stainless kettle for those.) I think Lodge comes pre-seasoned, but even so, it is important to season it: rinse it, dry thoroughly, put a generous amount of coarse salt in and scrub with a rag (not an abrasive pad), tip out the excess salt but don't worry about getting it all, rub it inside and out with fat (lard is traditional but a high-temp vegetable oil like peanut works fine too), and put it in a 350 degree oven for 45 minutes or so. Then while the pan is still warm, rub the fat in some more, and it's ready to use. To clean it after use, just wipe it out, scrubbing with more salt and oil if need be. (On rare occasions,I'll put a bit of water in the pan and heat to boiling, then scrape, drain, and rub with lots more oil to remove really stuck detritus.) tl:dr - go forth and cook. Season your pan well to start, then make that chicken without worry; just clean the pan properly (and promptly) afterward. And remember that if it ever starts looking dull, you can always repeat the initial seasoning process to get it back to like new. edit to add that there is one more thing to do but it applies to all cookware, I think: don't drop it or subject it to thermal shocks. TofuDiva fucked around with this message at 16:34 on Nov 12, 2019 |
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Nov 12, 2019 16:30
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Even a little run of the mill dish soap won't be a problem once you've got some good seasoning built up- thought it's very rarely necessary. Never put it in the dishwasher and keep it away from any really high-test cleaning products.
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Nov 12, 2019 16:50
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Veritek83 posted:Even a little run of the mill dish soap won't be a problem once you've got some good seasoning built up- thought it's very rarely necessary. Never put it in the dishwasher and keep it away from any really high-test cleaning products. If dish soap stripped cast iron seasoning, you wouldn't need oven cleaner for your oven. It's the same polymerized oil as on cast iron. You can use whatever soap you want, as long as it's not lye based.
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Nov 13, 2019 00:26
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I just picked 10 gallons of satsumas/mandarin oranges off my tree. I usually snack on them over a few weeks straight off the tree, but early freeze meant pulling them all. What can I do with 10 gallons of satsumas besides just eat them?
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Nov 13, 2019 01:05
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Welp, I picked up a bag of fresh cranberries. They are weirdly satisfying to munch on, the texture is fun. What are some recipes I can use these bad boys in besides cranberry sauce?
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Nov 13, 2019 02:10
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BrianBoitano posted:Doesn't the UK use gas dial numbers for the oven? Not that it's an insurmountable confusion, just another reason people tend to stick to recipe sources that are comfortable. At least it's not whistles in Indian pressure cooker recipes. My pressure cooker doesn't even whistle!
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Nov 13, 2019 02:28
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Suspect Bucket posted:Welp, I picked up a bag of fresh cranberries. They are weirdly satisfying to munch on, the texture is fun. What are some recipes I can use these bad boys in besides cranberry sauce? This is good, couple different versions of this around. Some with other root vegetables, nuts and bacon etc. https://www.foodnetwork.com/recipes/ree-drummond/brussels-sprouts-with-balsamic-and-cranberries-recipe-2106799
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Nov 13, 2019 03:20
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Suspect Bucket posted:Welp, I picked up a bag of fresh cranberries. They are weirdly satisfying to munch on, the texture is fun. What are some recipes I can use these bad boys in besides cranberry sauce? I like to use them as part of butternut squash or pumpkin puddings. As in an english style pudding, not a jell-o pudding. This is sort of a sweet & savory recipe that I like making during the winter months. Equipment: Cast Iron Skillet, steamer basket, saucepot with lid, electric mixer (stand or hand), parchment paper, cutting board 1 medium sized butternut squash, peeled and gutted, chopped into 1" cubes 1 cup oat flour (you can use AP, too) 5 large eggs 1/4 cup maple syrup (could use brown sugar or sorghum molasses as well) 2 apples, peeled, cored, and sliced 1 cup cranberries, 3/4 cup to mix and 1/4 cup reserved 1/2 cup gorgonzola or bleu cheese crumbles 1/2 tsp fresh grated nutmeg 1/2 tsp ground allspice 1/2 tsp black pepper 1 tsp baking powder 1 tsp salt 1 oz rum Oil (coconut or vegetable) Preheat oven to 375 1) If you have a steamer basket, then steam the squash until it is soft in texture and forks apart easily. You can boil it if you don't have a steamer basket, but I find the flavor is better when steamed. 2) Put all ingredients except the apple and 1/4 cup of cranberries into a large mixing bowl and blend together until a smooth batter forms. Depending on the size of the squash, add a little more flour if it's too runny, or another egg or more rum if it's too stiff. 3) Lightly oil the bottom of the skillet, then cut a sheet of parchment into a circle that can sit on the bottom of the skillet. 4) Arrange the apple slices and cranberries into a pretty design on the parchment. I like to do geometric patterns. Get creative. 5) Pour the batter into the skillet carefully so that it doesn't dislodge your apple and berry pattern 6) Bake for roughly 1 hour. A toothpick inserted into the pudding should come back fairly "clean" with no big clumps of batter hanging on it. 7) Allow to cool completely. 8) Slide a knife around the edge of the pudding to release it from the skillet. Then cover the top of the skillet with the cutting board and invert while holding a hand to keep the two together, so the pudding drop neatly onto the board. 9) Peel the parchment from the top of the pudding to reveal the apple and berry pattern on top. Slice and serve.
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Nov 13, 2019 05:06
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Kaiser Schnitzel posted:I just picked 10 gallons of satsumas/mandarin oranges off my tree. I usually snack on them over a few weeks straight off the tree, but early freeze meant pulling them all. What can I do with 10 gallons of satsumas besides just eat them? You could make a shitload of cordial for fun cocktails. You could make marmalade!
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Nov 13, 2019 05:45
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Kaiser Schnitzel posted:I just picked 10 gallons of satsumas/mandarin oranges off my tree. I usually snack on them over a few weeks straight off the tree, but early freeze meant pulling them all. What can I do with 10 gallons of satsumas besides just eat them? You can freeze them whole and eat them frozen as icy summer desserts, pretty popular that way in Japan. Or used to be anyway, not sure if they still do it.
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Nov 13, 2019 06:28
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Eeyo posted:At least it's not whistles in Indian pressure cooker recipes. My pressure cooker doesn't even whistle! This is fascinating, and I'd like to hear more about it if you have time Weltlich posted:I like to use them as part of butternut squash or pumpkin puddings. As in an english style pudding, not a jell-o pudding. This is sort of a sweet & savory recipe that I like making during the winter months. What a beautiful recipe! I will try this this coming weekend.
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Nov 13, 2019 15:54
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I got a 14 cup food processor as a gift awhile back and have found it's too big for most recipes I cook. Can I buy one of the smaller bowl sizes to use or do I have to get a new base too?
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Nov 13, 2019 17:25
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Depends on the food processor
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Nov 13, 2019 17:30
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spankmeister posted:Depends on the food processor It is a cuisinart
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Nov 13, 2019 21:32
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Does anyone have a dumplings (UK style) recipe that produces airy and fluffy and delectably light dumplings? I'm tired of following recipes and ending up with horribly dense and stodgy dumplings. My mum used to make them when we were growing up and they were always massive and delicious and soft and cooked throughout. I'm using suet with these, some flour, and some baking powder.
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Nov 13, 2019 21:33
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Last night I made some spaghetti carbonara, and I have a shitload of leftovers. Is there a good way to handle reheating these that will not suck? I imagine the egg could cause problems in reheating.
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Nov 14, 2019 00:00
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You're not really gonna reheat carbonara back to it's original deliciousness. It's hard enough with other pasta dishes. IMO you should embrace the egg and make yourself a spaghetti frittata.
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Nov 14, 2019 02:04
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Casu Marzu posted:You're not really gonna reheat carbonara back to it's original deliciousness. It's hard enough with other pasta dishes. Do this. If you really want to try, put it in a 200 oven and wait.
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Nov 14, 2019 02:19
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A Proper Uppercut posted:Last night I made some spaghetti carbonara, and I have a shitload of leftovers. Is there a good way to handle reheating these that will not suck? I imagine the egg could cause problems in reheating.
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Nov 14, 2019 02:48
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A Proper Uppercut posted:Last night I made some spaghetti carbonara, and I have a shitload of leftovers. Is there a good way to handle reheating these that will not suck? I imagine the egg could cause problems in reheating. The only thing to really do is use each sorrowful bite of your reheated carbonara to pound the lesson into your head to only make enough carbonara to eat that night.
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Nov 14, 2019 06:43
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Scrambled spaghetti is good too
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Nov 14, 2019 07:52
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drat Bananas posted:Baking novice here... I bake this pumpkin bread recipe a couple times every fall. It's delicious but a little dense. Is there something I can add to make it a little lighter/fluffier? An egg white? Or maybe just beat the butter/sugar/egg mix a little longer? Beating the butter/sugar/egg mix a couple minutes longer, until it's very pale and fluffy will help. You could also try separating the eggs and beating the egg whites to stiff peaks. Gently fold them in last, after fully mixing in the flour mixture. The pumpkin puree is heavy so it'll never be light/fluffy like an angel food cake, but any way to whip in air will help lighten the loaves.
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Nov 14, 2019 10:45
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captkirk posted:The only thing to really do is use each sorrowful bite of your reheated carbonara to pound the lesson into your head to only make enough carbonara to eat that night. i feel personally attacked for my past sins
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Nov 14, 2019 17:27
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Why is lamb so expensive? £13 for 1.3kg of shoulder at my local butcher, it hurts my bank balance. And most of it was fat and bone.
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Nov 14, 2019 18:09
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Qubee posted:Why is lamb so expensive? £13 for 1.3kg of shoulder at my local butcher, it hurts my bank balance. And most of it was fat and bone. Not helpful for now, but I've bought from these guys before and so am signed up to their emails. They send a lot of deals, most of it on chicken and cow but sheep does come up now and then.
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Nov 14, 2019 19:49
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Ended up throwing the carbonara back in a pan with some olive oil and heated it until it started to crisp. Was kinda good?
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Nov 14, 2019 20:08
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Qubee posted:Why is lamb so expensive? £13 for 1.3kg of shoulder at my local butcher, it hurts my bank balance. And most of it was fat and bone. It's lamb season in Australia and New Zealand. However, Australia is in severe drought and lots of farmers have only been able to raise a small amount of livestock this year. There are simply less lambs and the price here has risen sharply. https://www.abc.net.au/news/rural/2019-07-14/why-lamb-roast-is-off-the-table/11306548 That's why lamb in the UK now is so expensive, you import it from us this time of year.
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Nov 14, 2019 21:39
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So it's safe to say the prices will drop when lambs actually in season here around Spring time? I might just start eating it seasonally cause I can't afford this even though I love it.
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Nov 14, 2019 21:52
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Qubee posted:So it's safe to say the prices will drop when lambs actually in season here around Spring time? I might just start eating it seasonally cause I can't afford this even though I love it. Yeah, I reckon that's a fair assumption. It's a good idea to try to eat as seasonally as you can anyway, not only is it cheaper but produce is generally tastier when it's in season for you.
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Nov 14, 2019 22:07
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Depending on your living situation and how much you like lamb it might be worth looking into a chest freezer so you can buy half or whole lambs
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Nov 14, 2019 22:50
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