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Doom Rooster posted:I just let it cool, filter it, and put it back in the bottle(s) it came in. Same. You don't have to really be delicate with the stuff.
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Nov 23, 2019 02:49
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Related question, how do you dispose of the used oil? I don't deep fry very often and I tend to put the oil back in it's original container and then just put it in the bin. I also wipe off oily cooking equipment with (recycled) paper towels before washing them so that less oil goes down the drain.
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Nov 23, 2019 03:15
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Helith posted:Related question, how do you dispose of the used oil?
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Nov 23, 2019 03:42
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Yeah I rarely deep fry anything unless the occasional mozzarella in carrozza counts. My issue is the volume I fry means I rarely use a whole bottle of oil and I don’t want to combine used and unused oil. Maybe I’ll just use an old milk bottle after I let it cool, will I have issues if I use a plastic container to store it afterwards?
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Nov 23, 2019 03:55
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amenbrotep posted:Maybe I’ll just use an old milk bottle after I let it cool, will I have issues if I use a plastic container to store it afterwards? No, you'll be fine. I save old oil and take it to my local dump, which has an oil barrel that gets turned into biodiesel iirc
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Nov 23, 2019 04:15
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We're doing a low-key Friendsgiving this year, which we are omitting dairy from so that we can both have a delicious bird and still invite a friend who keeps kosher without her having to pick and choose what she eats. The star of the show is going to be cider-braised turkey parts, and I volunteered to make a potato dish. What would go best with that? I was thinking of either a mashed potatoes with olive oil, or I've had scalloped potatoes before made with coconut milk/cream that were pretty good, but I've never made either.
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Nov 23, 2019 16:31
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EVG posted:We're doing a low-key Friendsgiving this year, which we are omitting dairy from so that we can both have a delicious bird and still invite a friend who keeps kosher without her having to pick and choose what she eats. https://www.bonappetit.com/recipe/forked-oven-roasted-potatoes
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Nov 23, 2019 16:37
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EVG posted:We're doing a low-key Friendsgiving this year, which we are omitting dairy from so that we can both have a delicious bird and still invite a friend who keeps kosher without her having to pick and choose what she eats. 5 lbs of red potatoes to 2 cups (add as needed) of Chaokoh coconut milk has been my go-to for years. It works great.
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Nov 23, 2019 16:56
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https://www.allrecipes.com/recipe/277312/roasted-smashed-potatoes/ these roasted smashed potatoes look great, perhaps give them a go?
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Nov 23, 2019 17:09
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I'm looking to have two problems diagnosed here, if you please. Scenario: trying to cook hash browns with a new pre-seasoned, then personally seasoned (three times in the oven at 500°F) cast-iron pan I melted 1 tbsp. of butter in the pan then sauteed some minced onion in it. No issues. I then grated one small yellow potato into the pan, which began to stick immediately and got tangled into a big clump., and which left an stubborn brown film of potato crust on my pan.
Edit: the film came off pretty easily just by simmering water and scraping with a plastic spatula DasNeonLicht fucked around with this message at 18:00 on Nov 23, 2019 |
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Nov 23, 2019 17:48
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DasNeonLicht posted:I'm looking to have two problems diagnosed here, if you please. Use more oil, parboil the potato first, then grate it, I find it easier & more consistent that way. Chainmail scrubby should take care of it no problem.
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Nov 23, 2019 17:57
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Pollyanna posted:
a few days late, but.... Peruvian Anticuchos de Corazon Hot and fast is where heart should be. 
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Nov 23, 2019 19:38
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Yeah that’s basically what I got:
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So one of our customers is a duck hunter and brings over duck breasts for one of the chef's and I (not for the restaurant to serve obv). I wanted to make something for him that I can bring over to where he works that's easy for him to reheat at home but I can't really think of anything. Any ideas?
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Nov 23, 2019 20:06
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I just made fried chicken for the first time to make some fried chicken sandwiches and I'm happy enough with the coating flavour but it fell off pretty badly once I started cooking it and was crispy on the outside and soggy on the inside in places. I did a flour > buttermilk + egg wash > flour coating and wondering what I need to do to make sure it adheres better and isn't soggy in places. I know I need to use more oil next time because some of it stuck to the bottom of the pan though
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Nov 23, 2019 21:42
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Guildenstern Mother posted:So one of our customers is a duck hunter and brings over duck breasts for one of the chef's and I (not for the restaurant to serve obv). I wanted to make something for him that I can bring over to where he works that's easy for him to reheat at home but I can't really think of anything. Any ideas? Does he only bring beasts? Think you could get him to bring you some legs to confit?
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Nov 23, 2019 22:12
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Jose posted:I just made fried chicken for the first time to make some fried chicken sandwiches and I'm happy enough with the coating flavour but it fell off pretty badly once I started cooking it and was crispy on the outside and soggy on the inside in places. I did a flour > buttermilk + egg wash > flour coating and wondering what I need to do to make sure it adheres better and isn't soggy in places. I know I need to use more oil next time because some of it stuck to the bottom of the pan though Look at karaage recipes they usually use potato starch and give a thinner crispier crust that might or might not hit what you're going for
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Nov 23, 2019 22:13
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Jose posted:I just made fried chicken for the first time to make some fried chicken sandwiches and I'm happy enough with the coating flavour but it fell off pretty badly once I started cooking it and was crispy on the outside and soggy on the inside in places. I did a flour > buttermilk + egg wash > flour coating and wondering what I need to do to make sure it adheres better and isn't soggy in places. I know I need to use more oil next time because some of it stuck to the bottom of the pan though
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Nov 24, 2019 01:40
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Jose posted:I just made fried chicken for the first time to make some fried chicken sandwiches and I'm happy enough with the coating flavour but it fell off pretty badly once I started cooking it and was crispy on the outside and soggy on the inside in places. I did a flour > buttermilk + egg wash > flour coating and wondering what I need to do to make sure it adheres better and isn't soggy in places. I know I need to use more oil next time because some of it stuck to the bottom of the pan though My next batch of fried chicken I'm gonna try marinating in buttermilk>let the buttermilk drain completely and dry chicken> flour> rest> fry, and see if I can get the benefits of the buttermilk marinade without the gloppy crust.
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Nov 24, 2019 01:46
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This is the best, easiest fried chicken method imo. Just add your own seasoning https://www.kcet.org/food/weekend-recipe-easier-fried-chicken You still can't be completely cavalier when transferring/flipping the chicken, but it does set you up for success
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Nov 24, 2019 08:48
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i like nice words
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SubG posted:Got a thermometer? Sounds like either you started at too low a temperature or the temperature took a nosedive once you added the food. Yup. Oil temperature control is a real bitch with home frying. Fried chicken is a little more tolerant then more delicate things, but it has a lot of thermal mass, so I would advise you to start with the oil temp HIGHER then your target temp. Not too much, or the coating will burn, but enough to keep your oil temp from sailing right past the minimum temp.
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Nov 24, 2019 17:53
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Thumposaurus posted:Does he only bring beasts? Think you could get him to bring you some legs to confit? breasts only sadly
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Nov 24, 2019 18:34
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I was under the impression that you never add water to a hot frying pan when cooking with oil. Yet, at 3:46 of this video, the chef just dumps water into the frying pan to "prevent the contents from burning". I was taught to never do this. Was I taught wrong? Hell, at the end of the video, he is straight up frying some vegetables in a pan, and adds boiled potato slices right into the frying oil. Is this safe? Bioshuffle fucked around with this message at 18:41 on Nov 24, 2019 |
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Nov 24, 2019 18:38
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The reason you're taught to not add water to hot oil is cuz it splatters and possibly overflows the pan and then you'll burn your house down like all the turkey fryer videos on YouTube. If you know what you're doing it's fine. The rule is a house safety rule, not a food safety rule.
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Nov 24, 2019 19:18
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It really has more to do with the amount of oil in the pan. Where you have to be super careful is in deep frying, or where there's a legit puddle of oil in the bottom of the pan. Adding water to that risks flash boiling that will at very least make a mess of the stovetop, and at worst will cause an oil fire or serious burns. However, in this case he was doing something that was closer to deglazing. I'm a little baffled he used water for it, and not broth, wine, or some other flavorful liquid - but, it's a technique that is used frequently in braising. You use scant oil in the pan, brown your meat and vegetables, then quench it with a liquid quickly before bringing that to a simmer and letting it cook low and slow until the meat is super tender. e;fb
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Nov 24, 2019 19:20
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So I've been going through and putting into my recipe google doc a bunch of recipes out of a Molokan 1960s era cook book collected in a primarily Molokan area of LA. My maternal grandfather's side of the family was made up of Molokans who had fled from Russia shortly before WWI due to persecution and a loooot of their recipes focus on dairy products. I came across a recipe though which googling hasn't proven helpful regarding and I'm curious to know what it's supposed to look like and if anyone knows of any modern versions/adaptations. Here's the recipe (sorry for the photo quality, was taking a lot of pics of the book at the time):  Googling cerneekee just turned up stuff about a google employee, and googling Pyatigorsk obviously just brought up stuff about the city. I've gathered from the rest of the book and research that hoop cheese is a very young cheese often made at home or in stores and purchased the day of use or shortly before. I read a modern equivalent would be a very mild cheddar. Or is there a better thread for this sort of question?
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Nov 25, 2019 04:28
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Just a transliteration issue. https://en.m.wikipedia.org/wiki/Syrniki
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Nov 25, 2019 04:35
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That's a recipe for these (you can find a zillion recipes all over the Internet). Your recipe makes bite-sized ones of course but the general principle is the same. edit: goddamn it I was just slightly too slow
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Nov 25, 2019 04:36
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GlassLotus posted:So I've been going through and putting into my recipe google doc a bunch of recipes out of a Molokan 1960s era cook book collected in a primarily Molokan area of LA. I would like to know what part of LA
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Nov 25, 2019 04:44
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Thanks for the fast response both of you! Transliteration issues are quite plentiful in this book, so that makes sense.Steve Yun posted:I would like to know what part of LA I was told it was called the Russian Flats at the time but I think it's normal name is Boyle Heights. I'm not from LA though and have only been told bits and pieces about my grandpa's family history since he's been descending into dementia for most of my life.
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Nov 25, 2019 04:45
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GlassLotus posted:So I've been going through and putting into my recipe google doc a bunch of recipes out of a Molokan [...] a loooot of their recipes focus on dairy products. spankmeister fucked around with this message at 07:53 on Nov 25, 2019 |
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Nov 25, 2019 07:51
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Any recommendations for a good Japanese style blade? I have a Victorinox which serves me well but it has seen a decade of use and I was thinking of connecting with my inner weeb and getting something different for a chefs knife instead of a direct wursthof replacement. I heard shun classics are overpriced, but I am looking for something that vein. I like the look. Budget up to 200 bucks.
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Nov 25, 2019 15:16
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I'm a big fan of MAC, get whatever model fits your budget in the size you want.
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Nov 25, 2019 15:22
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dex_sda posted:Any recommendations for a good Japanese style blade? I have a Victorinox which serves me well but it has seen a decade of use and I was thinking of connecting with my inner weeb and getting something different for a chefs knife instead of a direct wursthof replacement. Honestly, my Shun is great and I love it. I have the Ken Onion one. Looks like a lot of their chef's knives are on Amazon for around ~100-150.
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Nov 25, 2019 17:40
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Was it this thread where someone posted a recipe for artichoke empanadas? I can't find the post now. I made them and they were pretty good. I added a bunch of cayenne to the filling and froze most of them for lazy dinners later because I'm too much of a snob to just eat instant ramen like everyone else. Anyway thanks, whoever shared that recipe.
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Nov 25, 2019 18:48
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EVG posted:Honestly, my Shun is great and I love it. I have the Ken Onion one. Looks like a lot of their chef's knives are on Amazon for around ~100-150. I was thinking of it but then I stumbled on a handmade one juuust in my budget with lost of recommendations by a japanese blacksmith so I went with that. It's me, I'm the ultra weeb.
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Nov 25, 2019 20:19
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dex_sda posted:I was thinking of it but then I stumbled on a handmade one juuust in my budget with lost of recommendations by a japanese blacksmith so I went with that. It's me, I'm the ultra weeb. You monster. How can you post that with any sort of link or info?
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Nov 25, 2019 20:51
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captkirk posted:You monster. How can you post that with any sort of link or info? https://www.japanesenaturalstones.com/munetoshi-kurouchi-gyuto-210mm/ There are polished ones for three times the price but I actually prefer the rough look.
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Nov 25, 2019 21:08
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Looking at that page now I may have ordered the literal last one. Heh.
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Nov 25, 2019 21:11
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Anybody know how long I can keep miso pickled vegetables safely in the fridge? I have a recipe for miso pickled garlic that says 6 months. But that's just for garlic. I would imagine it varies for different vegetables? I recently pickled a bunch of snap peas, carrots, daikon. I've had them in the fridge for about 3 months or so. They tasted really good and I didn't die. Just have not found any definitive answer about max fridge time.
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Nov 25, 2019 22:26
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Jose posted:I just made fried chicken for the first time to make some fried chicken sandwiches and I'm happy enough with the coating flavour but it fell off pretty badly once I started cooking it and was crispy on the outside and soggy on the inside in places. I did a flour > buttermilk + egg wash > flour coating and wondering what I need to do to make sure it adheres better and isn't soggy in places. I know I need to use more oil next time because some of it stuck to the bottom of the pan though https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html I use that recipe as the basis for chicken fingers for a picky crowd. Like the Weekend Recipe recipe posted earlier, this uses the fry to get the crust how you want, and then finishes in the oven to get the meat to temperature rather than trying to do both at once and compromising on the crust. Additionally, the Serious Eats recipe adds corn starch to the coating (in addition to the baking powder that both recipes add). I use a large cast iron skillet with just enough oil in it to come up halfway when 4-5 pieces of chicken are in it, with a candy thermometer clipped to the pour lip. Since I'm using smaller pieces of chicken than the recipe calls for, I don't aim for the 425F temp that it calls for (which is pretty close to the smoke point for the suggested oils), but it is expecting the temperature to drop from 425F to 300F when you add the chicken to the oil. Starting the oil at the temperature you expect to cook it at is going to have issues. As others have said, if your batter is sticking, your oil is probably too cold or your batter is too wet. Letting the coated chicken sit on a wire rack for a few minutes to let the wet layer and the coating meld helps also.
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Nov 25, 2019 22:31
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