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What tool(s) do you guys recommend for clarifying butter? I used two different kinds of strainers and a fork, and I still couldn't get all the milk solids out. I even ran it through a fine mesh strainer three times and I still didn't get it all out.
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Jun 21, 2013 23:23
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I skim it as the water cooks off then let it settle off the heat then pour off the fat, leaving what's left in the pan. I've never strained it, to the best of my recollection.
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Jun 21, 2013 23:26
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CloseFriend posted:What tool(s) do you guys recommend for clarifying butter? I used two different kinds of strainers and a fork, and I still couldn't get all the milk solids out. I even ran it through a fine mesh strainer three times and I still didn't get it all out. What Gordon Ramsay(Flash) said, pulling the foam and scum off with a spoon during the cooking process tends to work really well. Another thing you can do is let it cool a bit before straining through your (wire?) strainers, things'll clump around the milk bits after a while. I make ghee more than I make clarified butter, but I've just always used a fine metal strainer and that was that; worked perfectly, too. Also, not really knowing how you store it - I store mine in a glass peanut butter jar -, if you pour the clarified butter into your container and then flip it so the container is standing on the lid, once everything congeals you can very easily scrape off the milk particulates as they'll have settled on the lid. VVVVVV - someone in this forum mentioned doing that. I'm just a messenger in this case. I'd suggest however, instead of just putting a lid on, you place a tiny sheet of plastic wrap over the top of the jar before screwing the lid down, to ensure poo poo stays in the jar, and not stuck up inside the lid itself. Drifter fucked around with this message at 04:00 on Jun 22, 2013 |
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Jun 21, 2013 23:52
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Drifter posted:flip it so the container is standing on the lid, once everything congeals you can very easily scrape off the milk particulates as they'll have settled on the lid.  This is loving brilliant.
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Jun 22, 2013 00:04
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I am looking for a good red sangria recipe...anyone?
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Jun 22, 2013 03:48
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Start with Morgenthaler, alter to taste as necessary.
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Jun 22, 2013 07:34
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Kenning posted:Start with Morgenthaler, alter to taste as necessary. Fantastic. Thank you
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Jun 22, 2013 07:38
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Back on my diet, so no pork chops for me until I do well for, like, a whole month or something. Gonna steam some fish today. Cook some greens along with it probably. Any suggestions on the fish?
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Jun 22, 2013 15:59
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Zuhzuhzombie!! posted:Back on my diet, so no pork chops for me until I do well for, like, a whole month or something. Gonna steam some fish today. Cook some greens along with it probably. Pork chops are super lean if you make them well, what are you concerned about? Do this for the fish: https://vimeo.com/35229150
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Jun 22, 2013 16:04
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Zuhzuhzombie!! posted:Back on my diet, so no pork chops for me until I do well for, like, a whole month or something. Gonna steam some fish today. Cook some greens along with it probably. Modernist Microwaved Cod
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Jun 22, 2013 16:05
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If you were only going to carry six spices with you on a backpacking trip, what do you think you'd get the best effect from? I've already got salt and black pepper, so four more. I was thinking: Cumin, Chili Powder, Oregano (or Rosemary), Garlic Powder? Most meals will be pre-prepared or freeze dried, but I'm looking for "poo poo to season what you found along the trail" kind of spices (and the occasional fish if you're lucky), or to add a little kick to a dehydrated meal.
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Jun 22, 2013 23:18
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Chili flakes, sugar, oregano, sesame... Hard to say without knowing what the meals are, though. Salt and pepper are a given though. tarepanda fucked around with this message at 23:43 on Jun 22, 2013 |
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Jun 22, 2013 23:30
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PRADA SLUT posted:If you were only going to carry six spices with you on a backpacking trip, what do you think you'd get the best effect from? Personal pref for me but cumin, chili powder, garlic powder and thyme
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Jun 22, 2013 23:33
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For me, cumin and coriander go hand in hand always.
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Jun 23, 2013 13:28
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Will you be cooking these spices? Salt, red pepper flakes (or cayenne), stevia, msg, garlic powder, onion powder, thyme... though the cumin/coriander route could work too Do seriously consider the stevia and msg though
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Jun 23, 2013 16:54
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I have a thick sirloin steak and a thin flank steak. Which would be better in a chili? Is there a goon approved chili recipe? Excluding what's-his-face's packet of french onion soup powder "recipe". e: It's not fancy meat, just whatever was on sale at costco. M42 fucked around with this message at 18:29 on Jun 23, 2013 |
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Jun 23, 2013 18:14
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Neither. Both are fairly lean and fairly tender already. For chili you want something like a chuck.
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Jun 23, 2013 18:43
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M42 posted:I have a thick sirloin steak and a thin flank steak. Which would be better in a chili?
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Jun 23, 2013 19:23
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I have some non-stick cookware that has sustained some light scratching. Is it still safe to cook with?
buttcoin smuggler fucked around with this message at 19:36 on Jun 23, 2013 |
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Jun 23, 2013 19:32
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Yes.
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Jun 23, 2013 19:38
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PRADA SLUT posted:Yes. At what point, if any, would it become not safe?
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Jun 23, 2013 20:06
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buttcoin smuggler posted:At what point, if any, would it become not safe? When the coating starts flaking, but you shouldn't ask the internet... I am not entirely sure how it actually looks like when you have overheated and the coating turns into carcinogens..
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Jun 23, 2013 20:09
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No Wave posted:Don't use either. seriously, seriously, don't. Just saute up some peppers and onions, grill that flank steak, squeeze some lime juice if you want, and eat! Turns out I don't have a sirloin in the freezer like I thought! So I'll do this. Thanks for the advice!
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Jun 23, 2013 20:58
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What's the healthiest way to eat Greek yogurt? The plain is too.. well, plain to me, but I think the flavored kinds are too sugary. Is the best bet to do a mix of the two? For example half plain half strawberry.
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Jun 24, 2013 01:56
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actionjackson posted:What's the healthiest way to eat Greek yogurt? The plain is too.. well, plain to me, but I think the flavored kinds are too sugary. Is the best bet to do a mix of the two? For example half plain half strawberry. Mix in fruits and nuts. Edit: If you want it sweeter, try mashing the fruit until it's liquidy or jam-like and mix that in. tarepanda fucked around with this message at 02:03 on Jun 24, 2013 |
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Jun 24, 2013 01:59
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Do you make it yourself? You can flavor without all the sugar then, just toss in some fruit. If you don't make it then get the plain and add things until you find combinations you like. I find a mashed up banana + another fruit is a good combo for most yogurt.
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Jun 24, 2013 02:00
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Some honey is also a good mixer, and if you want to be extra special use Manuka honey.
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Jun 24, 2013 02:08
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actionjackson posted:What's the healthiest way to eat Greek yogurt? The plain is too.. well, plain to me, but I think the flavored kinds are too sugary. Is the best bet to do a mix of the two? For example half plain half strawberry. I like to mix in some scraped vanilla beans (or vanilla extract), and sugar caramelized banana puree.
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Jun 24, 2013 02:47
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I've been using strawberries and a bit of maple syrup and then not stir it completely so some parts are sweeter than others.
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Jun 24, 2013 02:49
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bowmore posted:Some honey is also a good mixer, and if you want to be extra special use Manuka honey. Yeah, plain plus honey is the way to go if you want to be Greek as hell. E: Beets are starting to show up in the markets here, and beets are pretty rare so I want to use some. I've already made borscht, what other things can I do? I grew up in a beetless household so I have no beet instincts. I know I'm going to fridge pickle some, is there a typical mix for beet brine? Grand Fromage fucked around with this message at 03:12 on Jun 24, 2013 |
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Jun 24, 2013 03:06
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Okay, thanks for the ideas. edit: Is there anyway to find out how much added sugar is in the fruity ones? I mean obviously fruit itself has sugar, so I'm trying to figure out how much is natural and how much is not. According to Chobani they add "evaporated cane juice." actionjackson fucked around with this message at 03:26 on Jun 24, 2013 |
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Jun 24, 2013 03:12
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Add a little bit of chunky granola for texture.
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Jun 24, 2013 03:38
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Grand Fromage posted:Yeah, plain plus honey is the way to go if you want to be Greek as hell. Peel, slice thin, salt and pepper, and layer with dabs of butter. Bake until tender, cover with grated parm.
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Jun 24, 2013 04:52
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Recipe crowdsourcing : Trying to cook for this girl, asked her what her favorite types of foods were. She listed Turkish food, which intrigued me greatly as I've never made anything in that vein before, Nor do I know the first thing about Turkish cuisine. Things I know she likes: Caramelized onion, avocado, White corn, falafel, goat cheese Restrictions: She's vegetarian. Any recommendations? I'm going for impressive but not pretentious.
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Jun 24, 2013 05:01
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I bought eight peaches for like a dollar. Of course they were hard and tasted sour. Any idea on what I could do with them? I already wasted 4 of them making an undrinkable peach lassi.
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Jun 24, 2013 09:10
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actionjackson posted:What's the healthiest way to eat Greek yogurt? The plain is too.. well, plain to me, but I think the flavored kinds are too sugary. Is the best bet to do a mix of the two? For example half plain half strawberry. I love yogurt and we used to make it all the time growing up so it was a breakfast staple. Usually I just toss some honey and a couple spoons full of golden raisins. Maybe a dash of cinnamon or some vanilla extract and stir it just a time or two to roughly mix. Tastes pretty awesome usually.
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Jun 24, 2013 13:41
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Vogler posted:I bought eight peaches for like a dollar. Of course they were hard and tasted sour. Any idea on what I could do with them? I already wasted 4 of them making an undrinkable peach lassi. Let them ripen?
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Jun 24, 2013 13:54
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Unripe peaches can be made edible by stewing in syrup, but it's much less hassle to simply Casu Marzu posted:Let them ripen
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Jun 24, 2013 14:04
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Sweet_Joke_Nectar posted:Recipe crowdsourcing : No Wave fucked around with this message at 18:40 on Jun 24, 2013 |
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Jun 24, 2013 18:33
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Sweet_Joke_Nectar posted:Recipe crowdsourcing : The turkish restaurants in my town have "pides", which is kind of like a turkish pizza. I it's a flatbread type of thing with some savory toppings on it. They're shaped like an american football (a flattened one): a point at either end and a bulge in the center. Here they put cheese and veggies/herbs/spices (and meats but that's not an option) on it. So I think you could do a good one with some Caramelized onions + something else. Another option is "Dolma", which is things stuffed with a rice based filling. I've usually had grape leaf based dolma and they're pretty good. They may be difficult though so be warned. Red lentil soup is also another good dish. I'm sure you could top it with some of the caramelized onions. You could also make some turkish tea to go along with it. In Turkey they brew a tea "concentrate" for like 20 minutes or something and then dilute it with water to the desired strength. I don't know if it would work with more western teas though, they might use a special variety. It's served with white sugar to taste.
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Jun 25, 2013 05:06
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