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The texture might not be as good but the idea of a honeycrisp apple pie is giving me a raging erection. I wish we could get those here.
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May 16, 2012 04:59
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I have a variety - I know there's braeburn and fuji. I don't know what the rest are. I think it's worth the risk!
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May 16, 2012 05:06
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Honeycrisps make great pies.
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May 16, 2012 06:12
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Casu Marzu posted:Honeycrisps make great pies. If you can afford the second mortgage on your house to afford enough apples to make a pie.  Oh honeycrisp, why must you taunt me with your delicious, expensive appleness?
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May 16, 2012 07:19
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Honeycrisp in VA costs the same as normal apples.  The best apple pies are careful blends of multiple apple types for flavor and texture. You want some of the softer sweeter ones like Honeycrisp, Pink Lady, or various Pippins; they basically melt and provide the pectin (like gelatin in stock) to thicken the pie filling (if the recipe calls for cornstarch or arrowroot, it's a hack). You want some of the harder, crisper ones like Fuji, Granny Smith, or Gold Delicious to provide a firm-fleshed texture to the meat of the filling. If you use all firm apples, your pie will likely be dry and stiff; if you use all soft apples, your pie will be soup. I like a 1:2 soft:firm ratio. All the flavors matter, they'll add up to your overall flavor profile. When you're working out the pie you want to make, take your apple list and cut them into tiny pieces. Work out your ratio by having one of everything at once, and deciding what needs to be stronger (ie go from 1.1.1 to 1.2.1 to 2.2.1 to 2.3.1 etc until it's exactly what you want). Also, as a rule of thumb, I don't use more than one (good) Granny Smith per pie unless I'm trying to make something deliberately very tart. Rare are the people who enjoy a straight "Granny Smith pie" by itself, although of course there's always something to pair with it to take it from "ugh, puckery" to "oh these work well, I like it". Maybe a maple ice cream, or rum raisin? Something sweet and fatty will do the trick. If you're making your own crust, try this sometime: take your usual recipe, switch all the water for dark rum, and make it in a food processor. Then leave it sealed in the refrigerator overnight for the flavor to develop (3 days is even better). The rum flavor adds a whole extra dimension to the pie, and alcohol is far superior to water when it comes to a flaky crust. It's all cooked out (leaving that great crust behind) so there's no problem serving children etc. On the other hand, I'm also a big fan of adding raisins boiled in alcohol (til plump) to my pies. Sambuca, port or butterscotch schnappes are some of my favorites for this. Splizwarf fucked around with this message at 13:23 on May 16, 2012 |
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May 16, 2012 13:19
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CuddleChunks posted:If you can afford the second mortgage on your house to afford enough apples to make a pie. What? Where are you that they're so expensive? I've never seen them priced a lot higher than other types in the stores around here.
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May 16, 2012 15:57
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Part 1 and Part 2 from the Food Lab on Serious Eats. A really interesting read regarding different types of apples for use in pie!
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May 16, 2012 16:19
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Let's talk about fudge! I'm gonna make two types of maple-bacon fudge this weekend. One with white chocolate and walnuts, and one with peanut butter and semi-sweet chips. Here's the thing. I've never made fudge. Am I supposed to bake it? I've seen multiple recipes say to bake it and multiple recipes to say not to. I think it'd probably be easier to not bake it, but I want to be on the safe side.  Also, I have real maple syrup. Does anyone how much maple syrup to use if a recipe calls for maple extract? I was just gonna pour it in until it tastes good.
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May 16, 2012 21:57
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Authentic fudge is tricky to make, especially for a beginner. It's easier and safer (no messing around with molten sugar) to make microwave fudge. Good eats has a good peanut butter fudge. The key is to have a fair bit of fat (peanut butter or white chocolate work), and to use icing sugar or superfine sugar: you want very tiny crystals of sugar surrounded by fat. Maple syrup is a bad substitute for maple extract. Maple syrup has a lot of water and sugar compared to extract. You'd probably mess up a recipe if you tried to use it as a substitute without removing anything else. As a guess, I'd say you need maybe 10 times as much syrup as extract to get a similar maple flavour.
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May 16, 2012 22:25
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Casu Marzu posted:What? Where are you that they're so expensive? I've never seen them priced a lot higher than other types in the stores around here. Northern Idaho. Onions are gloriously cheap but Honeycrisp apples in particular are like gold up here. It's seriously annoying.
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May 17, 2012 00:42
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poo poo, I'll FedEx you a case for cost if you want. That blows. Onions make a horrible pie.
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May 17, 2012 04:40
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Actually... Ive roasted shallots before for like, a big roast meat thing, and when they come out they taste sweet like apples...
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May 17, 2012 05:31
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Which makes a fantastic cheesecake; the flavor keeps changing though, by day 4 or 5 it's much more bitterly onion-y.
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May 17, 2012 05:33
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I've made a caramelized onion and apple pie before. It's pretty tasty.
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May 17, 2012 05:33
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Thanks for all the info on apple pies. The Serious Eats blog mentioned that apple crisp is easier to make, so that's what I just stuck into the oven!
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May 17, 2012 06:58
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I bought pizza dough, sauce, and cheese from Trader Joe's a couple days back. I just tried making pizza with it, and the toppings and crust look okay - the crust was a little white looking, but the cheese looked great. Unfortunately, when I cut into the middle of the pizza, the crust at the bottom is flat and translucent, and it looks like its totally undercooked to me. What happened here? What's going on with the crust?
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May 17, 2012 07:42
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Pollyanna posted:I bought pizza dough, sauce, and cheese from Trader Joe's a couple days back. I just tried making pizza with it, and the toppings and crust look okay - the crust was a little white looking, but the cheese looked great. Unfortunately, when I cut into the middle of the pizza, the crust at the bottom is flat and translucent, and it looks like its totally undercooked to me. What happened here? What's going on with the crust? Sounds like the oven wasn't hot enough, using a pan instead of a stone, too many wet toppings in the middle of the pizza, or too little toppings, such that the stuff on top cooks faster than the crust. Give us a bit more info!
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May 17, 2012 08:01
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Cooked on a metal pan looking thing covered with parchment paper (since it's filthy), probably more pizza sauce than needed, a lot of cheese (that is really loving hot ow). Maybe the yeast died or something? Also, I increased the temperature from 425 degrees to 500 degrees and burned the paper and the pizza as well.  gently caress it, I'll just starve tonight. edit it looks like this: 
Pollyanna fucked around with this message at 08:20 on May 17, 2012 |
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May 17, 2012 08:03
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You see the bottom 20% of the crust the looks cooked? Next time you'll want your crust to be 20% as think as that and you'll have no problem.
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May 17, 2012 13:10
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What's the cheapest way to make jerky with a high protein content? I'm thinking about getting a jerky gun for the dehydrator I picked up, and buying bulk ground turkey since it seems to be the best price point. Anything I'm missing here?
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May 17, 2012 15:32
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I would think you'd get higher protein by going with a lean cut of meat rather than ground meat.
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May 17, 2012 15:44
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Hello hello fine people of the forum - I seldom contribute here out of combination shyness and a lack of a good camera that makes my food look appetizing, but I am an obsessive home cook and I spend hours poring through the recipe threads. Just wondering - is there an ice cream thread anywhere on here at all? I have been getting full-on experimental with my frozen treats and am wondering if there's already a place to share recipes, discuss techniques and so on. Thanks!
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May 17, 2012 16:27
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danafish posted:Hello hello fine people of the forum - I don't think I've seen an Ice Cream thread here before, but with the temperature changing, I think starting one would be a good idea.
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May 17, 2012 18:45
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CzarChasm posted:I don't think I've seen an Ice Cream thread here before, but with the temperature changing, I think starting one would be a good idea. Potehto started one last year. It probably got purged.
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May 17, 2012 19:28
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Yeah, what DNF said. But as CzarChasm proposed, the turn in the weather (for us normal people up here in the Northern Hemisphere) suggests that an ice cream thread would be welcomed. Go post one! I need to make some ice cream myself.
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May 17, 2012 19:44
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mastershakeman posted:What's the cheapest way to make jerky with a high protein content? I'm thinking about getting a jerky gun for the dehydrator I picked up, and buying bulk ground turkey since it seems to be the best price point. Anything I'm missing here? Don't make jerky with ground meat. Buy lean roasts. Beef round is my go-to, and it's not failed me. Cut to desired thickness, marinate, dehydrate.
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May 17, 2012 20:00
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Pollyanna posted:Cooked on a metal pan looking thing covered with parchment paper (since it's filthy), probably more pizza sauce than needed, a lot of cheese (that is really loving hot ow). Maybe the yeast died or something? Also, I increased the temperature from 425 degrees to 500 degrees and burned the paper and the pizza as well. Crust does look quite thick...you may want to thin it out a LOT. If you like thick crust, might I suggest par-baking the crust for maybe 5-8 minutes, taking it out, topping it, and then throwing it back in to finish. That'll let the crust finish baking before the toppings turn black.
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May 17, 2012 20:20
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Doh004 posted:Anyone have any experience with curing your own olives? Is there a good place to buy them online? I checked the jammin' thread and there wasn't any mention of it. No luck with this one? 
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May 17, 2012 22:11
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Playing with my Foodsaver. Am I imagining things, or does vacuum sealing and then freezing meats sort of dry them out?
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May 17, 2012 23:39
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Steve Yun posted:Playing with my Foodsaver. Am I imagining things, or does vacuum sealing and then freezing meats sort of dry them out? It kind of does the opposite, at least versus just chucking it into a zip loc bag.
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May 18, 2012 00:22
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Maybe it's just the marinade I'm using then...
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May 18, 2012 00:26
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Splizwarf posted:poo poo, I'll FedEx you a case for cost if you want. That blows.  That's very kind of you. Maybe I'm just hitting them when they're out of season. I'll check the store again and see if I'm hallucinating the prices or something.
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May 18, 2012 01:55
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rj54x posted:Don't make jerky with ground meat. Buy lean roasts. Beef round is my go-to, and it's not failed me. Cut to desired thickness, marinate, dehydrate. If you use ground meat, don't you end up making somethibg more like pemmican, too?
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May 18, 2012 02:22
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Can I stuff chicken breasts with (cooked and well drained) spinach, or will that just go soggy and bad? They'll also be wrapped in bacon.
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May 18, 2012 02:34
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Cooked spinach is goo, plan accordingly; it could be soggy and awesome, bad's not necessarily invited. Consider stuffing them with uncooked spinach, or adding roasted breadcrumbs to the spinach goo before stuffing. The bacon is incidental.
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May 18, 2012 03:02
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Who the hell was it that ate the ghost peppers from gws and put it on youtube? I can't find the videos. help?
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May 18, 2012 04:01
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Fluffy Bunnies posted:Who the hell was it that ate the ghost peppers from gws and put it on youtube? I can't find the videos. help?
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May 18, 2012 04:30
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The Macaroni posted:It was the heroic Gourd of Space, here's a link: http://www.youtube.com/watch?v=S1E2INbrnDw Appreciate it muchly. Thanks
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May 18, 2012 04:37
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rj54x posted:Don't make jerky with ground meat. Buy lean roasts. Beef round is my go-to, and it's not failed me. Cut to desired thickness, marinate, dehydrate. Shucks, ok. I'll have to start looking for specials on beef round it sounds like. Any tips on marinades to try out? I'd like to keep low sodium if at all possible, but I'm betting salt is part of the key to this whole thing.
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May 18, 2012 05:51
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The Macaroni posted:It was the heroic Gourd of Space, here's a link: http://www.youtube.com/watch?v=S1E2INbrnDw And I'm the one who gave him the idea to try both, for  
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May 18, 2012 07:22
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