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I'm going to try making oatmeal overnight in a slow cooker. Its a 5-quart and here are my ingredients I want to use: Old fashioned oats, I'll have to go to whole foods next time for steel-cut  Apples Cinnamon brown sugar milk peanut butter I also have almonds I could throw in if it ever made any sense. So how much of what should I aim for and will this work? I googled around on the internet and I couldn't find a recipe that fit perfectly for what I'm wanting to do. I'll definitely trial and error my way to something that works but I'd love to get any advice I can on it.
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Jan 17, 2013 22:33
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THE MACHO MAN posted:Sometime soon, I would really like to make use of some of the more exotic meats available at the nearby ethnic markets. I see rabbit regularly (it's not really exotic but whatever, I never had), pigs feet and jowls and faces, cow tongue, cow feet, beef heart, ox tail, etc.
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Jan 17, 2013 22:42
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I'm making roast vegetable croquettes. The mixture is very loose. Too loose. I don't have bread crumbs to thicken it. I'm concerned about using flour in case it doesn't cook out. I thought about using oats perhaps, although same problem, or trying to make crumbs from matzah. Suggestions? Dry couscous would probably not cook either.
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Jan 17, 2013 22:42
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Black Cat posted:I'm going to try making oatmeal overnight in a slow cooker. Its a 5-quart and here are my ingredients I want to use: Use about 0.6-0.75 cup oats per serving and just over 2.5 times that in liquid, mostly water but with some milk. I'd add the flavourings to the cooked porridge.
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Jan 17, 2013 22:44
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Moe_Rahn posted:I've used hog jowl in spaghetti carbonara before, to good effect; it's the same part of the pig as guanciale, and though the flavor will be somewhat different because of the preparation methods of the meat (jowls traditionally being smoked, and guanciale being unsmoked and spice-rubbed) it should still taste great. Yeah I'm a convert to smoked jowls in carbonara. It's definitely my favorite way to go.
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Jan 17, 2013 22:50
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I had a quick food safety question. My father dipped a bunch of cooked shrimp directly in a jar of grey poupon mustard. Is the mustard safe to eat?
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Jan 17, 2013 23:09
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I bought some whole Pepperoni sausages from the butcher. They have a pretty thick/chewy skin on them, am I supposed to peel it off?
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Jan 17, 2013 23:22
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Rand alPaul posted:I had a quick food safety question. My father dipped a bunch of cooked shrimp directly in a jar of grey poupon mustard. Is the mustard safe to eat? It would be illegal for a restaurant to use it, and I would not feed it to a child or someone with an autoimmune condition, but it probably won't kill anymore.
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Jan 17, 2013 23:26
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EAT THE EGGS RICOLA posted:It would be illegal for a restaurant to use it, and I would not feed it to a child or someone with an autoimmune condition, but it probably won't kill anymore. Ok thanks, I have another jar, I'll just throw it out.
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Jan 17, 2013 23:32
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I have a pork tenderloin with a bit more fat than usual on it. Should I trim it? It's also like, local and organic and free range or whatever pork equivalent is, so I want to cook it perfectly. Should I cut the strings before rubbing and roasting? For reference: 
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Jan 18, 2013 00:07
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tuyop posted:Should I trim it? no. I would score it though. Lightly cut across it in a waffle pattern. Don't cut deep enough to hit the skin, You really just want outlets for the rendered fat to come out. Roast it fat side up. As it cooks, the fat will render and it will baste the meat. Throw some root veg in the pan with it and they will drink up that pork fat. quote:Should I cut the strings before rubbing and roasting? yes. Edit: vvv vOv I've never had a problem with it. Not a big deal either way. It's chunk of muscle not something floppy like a chicken, it should be able to hold its own. GrAviTy84 fucked around with this message at 00:14 on Jan 18, 2013 |
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Jan 18, 2013 00:11
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What? No don't cut the strings. Tying it helps keep it a uniform shape and this it will cook more uniformly.
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Jan 18, 2013 00:13
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Black Cat posted:I'm going to try making oatmeal overnight in a slow cooker. Its a 5-quart and here are my ingredients I want to use: Not sure how the peanut butter will do in there. I would also throw the almonds on top after its all cooked. If you have any vanilla extract, a little bit goes a long way and adds some nice flavor.
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Jan 18, 2013 00:26
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Ok I have a food safety question as well. I made some simple salad dressing with these ingredients: 1 cup extra virgin olive oil 1 Tbs lemon juice 1/4 cup balsamic vinegar 1 tsp sea salt 1 garlic clove, finely minced 1/2 tsp freshly ground black pepper 1 tsp Dijon mustard 1 tsp raw honey 1 tsp dried herbs of choice (basil, thyme, chives, rosemary, oregano, tarragon) I used it a bunch then set it on the counter in a glass jar with a clasp lid... about six weeks ago or more. It smells fine, but I'm worried that the garlic or herbs or SOMETHING might be hosting botulism or something nasty. Is this dressing safe? I remember doing the same thing before, but only keeping it for four weeks or so and I'm still here so...
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Jan 18, 2013 00:38
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The garlic is your most dangerous ingredient in terms of botulism danger. With the acidic components, though, you might be safe. I think the target pH is below 4.6?
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Jan 18, 2013 01:21
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RazorBunny posted:The garlic is your most dangerous ingredient in terms of botulism danger. With the acidic components, though, you might be safe. I think the target pH is below 4.6? Yeah ok, the garlic sits in the vinegar and the oil floats on top so I'm sure it's pretty acidic down there. Thanks! 
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Jan 18, 2013 01:25
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tuyop posted:I have a pork tenderloin with a bit more fat than usual on it. Should I trim it? I cut the strings. And the meat is just so high quality that I think it can't be hosed up. In particular, I can't believe the way that the fat tastes. Thanks for the help!  Here's the recipe. The gravy is quite good too, even though I'm more of an au jus person.
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Jan 18, 2013 02:02
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So I'm making this in the slow cooker I got from Christmas, and I'm wondering if I can use the cooking sherry (not "cooking sherry", just a good fortified sherry for cooking) I got from Christmas as well. I have no idea if sherry would work for a soup like that.
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Jan 18, 2013 02:18
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tuyop posted:I have a pork tenderloin with a bit more fat than usual on it. Should I trim it? That's actually a boneless pork loin roast, right?
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Jan 18, 2013 03:54
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geetee posted:That's actually a boneless pork loin roast, right? Yes.
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Jan 18, 2013 04:38
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Anyone have a good idea for these four pomelos sitting on my counter? I don't have a juicer, and all I can think of is fruit salad.
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Jan 18, 2013 10:16
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geetee posted:That's actually a boneless pork loin roast, right? I feel like a retard, but what's the difference?
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Jan 18, 2013 11:26
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tuyop posted:I feel like a retard, but what's the difference? Loin is basically anything between the ribs and the skin of the hog, tenderloin is a muscle that runs under the spine that's about as close to devoid of fat as you're going to get. The muscle that makes up the tenderloin doesn't do much work in pretty much all quadrupeds making it tender but relatively lacking in flavor. dis astranagant fucked around with this message at 12:54 on Jan 18, 2013 |
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Jan 18, 2013 12:49
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tuyop posted:I cut the strings. And the meat is just so high quality that I think it can't be hosed up. In particular, I can't believe the way that the fat tastes. Thanks for the help! How was the texture of the meat, in the end? The recipe calls for pulling it at 175 degrees, which is really high for lean pork.
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Jan 18, 2013 13:31
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I went to a work party and they had a cheese platter. There was this one cheese that was sort of in a log shape if I remember. Not that long though. The closest thing I could say it was like was Farmer Cheese. Where it was kind of gritty and broken up, but not dry and crumbly like feta. Not very strong but a nice flavor. I have no idea what it was, I'm not good at describing or telling cheeses apart. Any idea? Someone suggested goat cheese, but I tried one from a market, the little branded, wrapped one. It was terrible.
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Jan 18, 2013 17:19
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CombatCupcake posted:I went to a work party and they had a cheese platter. There was this one cheese that was sort of in a log shape if I remember. Not that long though. The closest thing I could say it was like was Farmer Cheese. Where it was kind of gritty and broken up, but not dry and crumbly like feta. Not very strong but a nice flavor. It does sound like goat's cheese alright. Did the goat's cheese you bought have a rind on it? I've noticed that the rindless one you can get from the supermarket does have a milder, crumblier taste and texture compared to the one that comes in a rind- the second type ripens to a camenbertish sort of texture and the taste gets stronger as it ages. Edit: pic of rindless cheese: 
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Jan 18, 2013 17:38
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Rand alPaul posted:Ok thanks, I have another jar, I'll just throw it out. I don't know of any health risks that cooked shrimp might create, but if nothing else it just seems like it'd be gross to have a shrimpy flavor in your mustard. Seems like a waste to just chuck a whole jar, though. If you still have it, you could rub it all over some chicken (wings, breasts, boneless/boned, whatever. It all works similarly for this purpose), roll it in panko, then bake it. Toss in herbs or whatever in the mustard if you want. That's one of my go-to base ideas when I'm too lazy to think of anything new.
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Jan 18, 2013 17:51
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therattle posted:I'm making roast vegetable croquettes. The mixture is very loose. Too loose. I don't have bread crumbs to thicken it. I'm concerned about using flour in case it doesn't cook out. I thought about using oats perhaps, although same problem, or trying to make crumbs from matzah. Suggestions? Dry couscous would probably not cook either. I added matzoh broken up to make a rough flour, which helped a bit, then some flour. The flour made it taste floury and did not add sufficient body to allow the croquettes to stick together when frying. In desperation, and thinking I'd probably wasted the lot, I chucked it in the oven in a baking dish and set the heat to medium. It worked perfectly: the moisture cooked out, and the flour cooked through. The offspring guzzled it for dinner tonight. Really relieved.
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Jan 18, 2013 18:57
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Pookah posted:It does sound like goat's cheese alright. Did the goat's cheese you bought have a rind on it? I've noticed that the rindless one you can get from the supermarket does have a milder, crumblier taste and texture compared to the one that comes in a rind- the second type ripens to a camenbertish sort of texture and the taste gets stronger as it ages. I got this one  It was rather creamy, and kind of strong. I didn't like it at all. I don't believe it had a rind, I was able to scoop it up with a thin cracker.
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Jan 18, 2013 20:00
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therattle posted:I'm making roast vegetable croquettes. The mixture is very loose. Too loose. I don't have bread crumbs to thicken it. I'm concerned about using flour in case it doesn't cook out. I thought about using oats perhaps, although same problem, or trying to make crumbs from matzah. Suggestions? Dry couscous would probably not cook either. Hopefully it's not too late to help you, but do you have any (sandwich) bread? And a food processor? A little butter/oil? You can make your own breadcrumbs then. Otherwise the matzoh ground into small crumbs could work, as would saltines, used sparingly.
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Jan 18, 2013 20:11
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CombatCupcake posted:I got this one Yep, that looks like the rindless goat cheese I get around here so I'm stumped Unless it was a very fresh goat cheese that hadn't ripened much which (I think) would make it crumblier and milder?
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Jan 18, 2013 20:19
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There's a lot of variation in chèvre, I've found. If you have access to different brands, you may be able to find one that's more like what you had at the party.
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Jan 18, 2013 20:24
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I want to cook lamb steaks and my parents have half a butchered lamb in their freezer. Can I cut the steaks off something like a leg or would I need to get it cut separately at a butchers? Its not something typically sold in England so I'm not sure what to look for.
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Jan 18, 2013 20:53
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Happy Abobo posted:How was the texture of the meat, in the end? The recipe calls for pulling it at 175 degrees, which is really high for lean pork. Nearly perfect. Not as rare as I like but I pulled it out fifteen minutes early. I think it's just hard to gently caress up high quality meat like that.
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Jan 18, 2013 21:00
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Scott Bakula posted:I want to cook lamb steaks and my parents have half a butchered lamb in their freezer. Can I cut the steaks off something like a leg or would I need to get it cut separately at a butchers? Its not something typically sold in England so I'm not sure what to look for. I had some leg recently, it seemed to cook similar to beef steak edit: VVVV yeah, probably want to take it to the butcher Steve Yun fucked around with this message at 22:23 on Jan 18, 2013 |
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Jan 18, 2013 21:03
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Steve Yun posted:I had some leg recently, it seemed to cook similar to beef steak This is a whole leg pretty much and I don't have the tools to cut through the bone either
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Jan 18, 2013 21:06
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Scott Bakula posted:I want to cook lamb steaks and my parents have half a butchered lamb in their freezer. Can I cut the steaks off something like a leg or would I need to get it cut separately at a butchers? Its not something typically sold in England so I'm not sure what to look for. I know that Waitrose, Morrisons and Sainsbury's carry Lamb Leg Steaks if you don't want to take a knife to a leg.
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Jan 18, 2013 22:39
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I can cut it I'm just not sure how to go about it without going through the bone, that I can't, unless I cut against the grain.
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Jan 18, 2013 22:45
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Scott Bakula posted:I can cut it I'm just not sure how to go about it without going through the bone, that I can't, unless I cut against the grain. do you have a hacksaw? (100% serious post)
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Jan 18, 2013 22:48
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GrAviTy84 posted:do you have a hacksaw? I've since learned the bone can be cut through. I guess now what I need to know is what I need to cut for lamb steak? Do I just cut the desired thickness through the meat then saw through the bone? Can I do it boneless? Is it just cutting through the thickest part of the leg until I have what are steak? With the steak frozen I'm really against buying anything if I can avoid it. To go with this actually, what is best to grind for lamb mince? Its really hard to find in stock at the supermarket
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Jan 18, 2013 22:53
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