|
I've been dying for some good queso dip to go with my Tostitos. I tried the Tostito brand cheese dip and it tasted like that waxy poo poo from crackers and cheese dip packs when I was a kid. Since my favorite part of Mexican restaurants is the warm chips and white queso dip, I figured I'd try making my own. The other day at the store I accidentally grabbed some crumbling cheese instead of melting. I tried experimenting, but it ended up not being too great. A quick google search has everyone recommending Monterey Jack or other white American cheeses over goat cheese. I just kind of assumed that these hole in the wall Mexican restaurants used actual Mexican cheese. What's the goon opinion on cheese types for replicating Mexican restaurant queso dip?
|
#
?
Jul 23, 2013 04:18
|
|
|
|
| # ? Jun 11, 2024 15:21 |
|
|
Do this! http://modernistcuisine.com/recipes/melty-queso-dip/
|
|
#
?
Jul 23, 2013 04:29
|
|
|
...except use better cheese. Pepper jack? Pfffft. If you're trying to approximate cheap TexMex restaurant queso I guess some blandly seasoned jack is probably a pretty good first pass. But really if you're going to get all molecular gastronomy up in this bitch in the first place, why not go balls deep and emulsify some añejo or cotija or I dunno, some motherfucking not even remotely `authentic' bûcheron and queso de Oaxaca or something? And while you're not giving a poo poo about authenticity, which you shouldn't, be advised that sambal oelek is a great way to punch up a bowl of queso.
|
|
#
?
Jul 23, 2013 05:20
|
|
|
I'm trying to break out of recipe slavery and get into really making up my own dishes. I've read The Flavor Bible and Rulhman's Ratio—both of which I use constantly to this day—but I don't know of any other books that'll help me step up my game. What do you guys recommend? Secondarily, I teach math for a living and I love Ratio so much I'm considering doing a talk at an upcoming conference about using cooking to reify math instruction in the classroom. Are there any books specifically along these lines, perhaps some that fit in my former question as well? So far I plan to talk about some of Ruhlman's book (I got his permission) and food densities in the teaching of variation. I'd love to see any other topics for which there exist published works.
|
|
#
?
Jul 24, 2013 00:48
|
|
|
Good day, I have a couple questions. Is corn a fruit, a vegetable, a grain, or all three? I've been reading articles online and still am confused with its status. Especially since some of them assert that different harvesting times can alter how we classify it. Harvest it early and it's a fruit. Harvest it late and it's a grain since it's dry. Agh. As for how I prepare it for consumption, I normally just stick a bunch of 'em into a pot, boil them, and then gnaw on them. What can I do to make corn more interesting and tasty that doesn't involve butter? I have corn on the mind, but not on the cob. Thanks in advance.
|
|
#
?
Jul 24, 2013 01:30
|
|
|
CloseFriend posted:I'm trying to break out of recipe slavery and get into really making up my own dishes. I've read The Flavor Bible and Rulhman's Ratio—both of which I use constantly to this day—but I don't know of any other books that'll help me step up my game. What do you guys recommend? If you like "Ratio," you should really, really get Ruhlman's "Twenty." It's got twenty different techniques / ingredients that can be used in all sorts of different ways; for example, poach has techniques for oil poaching, butter poaching, and stock poaching. The egg chapter has a souffle, a bread pudding, and a scrambled egg so good it rocks my universe. The onion chapter explains what onion does and its role in mirepoix, and how different heats and lengths of cooking affect it. He takes the time to break down how stuff works and why, so if you're scientifically inclined it extrapolates very, very easily. All of the recipes are super basic, without too many defining spices or herbs, which means they are extremely versatile and can kind of go with anything. Highly recommended. I loved it so much I bought it for both my stepdad and my dad, and they both love it too.
|
|
#
?
Jul 24, 2013 01:49
|
|
|
Jamfrost posted:Is corn a fruit, a vegetable, a grain, or all three? Jamfrost posted:As for how I prepare it for consumption, I normally just stick a bunch of 'em into a pot, boil them, and then gnaw on them. What can I do to make corn more interesting and tasty that doesn't involve butter?
|
|
#
?
Jul 24, 2013 01:49
|
|
|
Corn is technically a grain. We call it "vegetable" for cooking purposes because it's pulpy and fleshy, unlike most other grains. Are you avoiding butter for health reasons or because you're tired of it?
|
|
#
?
Jul 24, 2013 01:49
|
|
|
Steve Yun posted:Corn is technically a grain. We call it "vegetable" for cooking purposes because it's pulpy and fleshy, unlike most other grains. SubG posted:`Vegetable' is not a botanical taxon except insofar as it can be used to refer to any plant. Corn is a grain, and each kernel on a cob is a fruit... a couple pages ago. Steve Yun posted:Are you avoiding butter for health reasons or because you're tired of it? Health reasons and I can't reliably digest it. I guess I could buy some raw dairy stuff and by that I mean unpasteurized. Or goat butter, if that's easily available.
|
|
#
?
Jul 24, 2013 02:28
|
|
|
I have kind of a dumb question, I think. I'm heading up to a cabin with some friends this weekend, and we were planning on grilling some hamburgers. I was going to grind my own meat using this recipe; is there any major issues with doing this 24h in advance as long as I keep the ground meat chilled? I just don't really want to bring along my food processor if I don't have to. I assume this will be okay I just want to make sure. Also, I wouldn't mind any other suggestions for meat blends for burgers if anyone has any.
|
|
#
?
Jul 24, 2013 17:10
|
|
jooky posted:I have kind of a dumb question, I think. If you keep it chilled it's fine for a few days.
|
|
|
#
?
Jul 24, 2013 17:13
|
|
|
jooky posted:I have kind of a dumb question, I think. This would be fine, you can also freeze it right after grinding and it will thaw in the cooler on your way up there, helping keep the rest of your stuff cold.
|
|
#
?
Jul 24, 2013 17:24
|
|
|
jooky posted:I have kind of a dumb question, I think. As they both said, it's fine, as long as you use plenty of ice/ice packs. It won't be quite as good as just-ground, but will still taste approximately eleven times better than supermarket ground. I've been using 100% blade steaks. Great flavor, the perfect amount of fat, and about $4.50 a pound at my butcher. Probably closer to $3 a pound at the supermarket. I've tried a bunch of different blends, including sirloin and oxtail; short rib, sirloin, and chuck; rib-eye; and a couple others. Blade steaks have been the most consistently awesome every time. I blend that center strip of fatty gristle right in with it, but I make sure to chop it up pretty fine first, else it gets gummed up in my grinder.
|
|
#
?
Jul 24, 2013 18:22
|
|
|
Where am I going wrong with my Yorkshire Puddings? I use the 8:8:1 ratio recipe, so usually the amount is a quarter pint of milk, 2 eggs and 2 ounces (self raising) flour. Hand whisked, left to stand in the fridge if I have the time. The oven is preheated to it's maximum - gas mark 9 (475F, 246C). The tray (room for 12 puddings) is also preheated with a small amount of oil for each pudding. Cooked for about 20 minutes in the top of the oven, and I don't open the door at all. The problem seems to be inconsistency - occasionally they'll come out perfect, sometimes not much rising at all, but most of the time in the middle and disappointing.
|
|
#
?
Jul 24, 2013 21:05
|
|
|
Where does the 8:8:1 ratio come into play? Because your milk to egg to flour ratio isn't anywhere close to that.
|
|
#
?
Jul 24, 2013 21:14
|
|
|
8 eggs : 8 oz flour : 1 pint milk is the ratio. But that makes a lot, so I quarter everything and it's about right for 12 small puddings. Sorry, I should have perhaps explained that a bit more clearly than I did.
|
|
#
?
Jul 24, 2013 22:11
|
|
|
dalstrs posted:Anyone have a good cheesecake recipe? I've never made one before and have been having a hankering for some delicious delicious cheesecake. 8 oz. cookie crumbs (Nilla wafers, oreos, graham crackers, whathaveyou) 3 T. sugar 3 1/2 oz. unsalted butter, melted -Blitz all that in a processor and press into the pan, then bake at 375 for ten minutes. 4 8-oz. packages cream cheese, room temp 2 T. flour pinch salt 1 1/4 c. sugar 1 T. vanilla 4 eggs -Cream the cream cheese, flour and salt in a mixer with a paddle for about 5 minutes, scraping down frequently. Add sugar and vanilla until incorporated, then add the eggs one at a time. Pour into the cooled crust and level. Bake at 300, 55 to 65 minutes. Cool completely, then stick in the fridge. Personally, western style cheesecakes are too sweet and heavy for me, so I prefer the lighter Japanese version. You can look it up anywhere, but this video seems to show the most similar result to the ones we made in the bakery I used to work at. https://www.youtube.com/watch?v=3ES2ajYQXF8
|
|
#
?
Jul 24, 2013 22:18
|
|
|
I just watched Jiro Dreams of Sushi, and now I need to know how to make a good egg sushi. It's easy enough if you use the roll and fold method, but I really want to know how to cook it as a uniform block like how Jiro does his (This is specifically the consistency and texture I'm looking for). That one almost looks like a castella with its browned crust and smooth interior. If not exactly that, then at least how to make a smooth egg sushi like this one.
|
|
#
?
Jul 25, 2013 02:37
|
|
|
pandaK posted:I just watched Jiro Dreams of Sushi, and now I need to know how to make a good egg sushi. It's easy enough if you use the roll and fold method, but I really want to know how to cook it as a uniform block like how Jiro does his (This is specifically the consistency and texture I'm looking for). That one almost looks like a castella with its browned crust and smooth interior. That being said, if you're more concerned about the quality of the product rather than the traditionalness of the mode of preparation I'd use one of those perfectly square-cornered silicone ice cube trays and a puddle machine or bain-marie to cook the eggs through and then use an oiled pan to brown them if desired. Alternately you could use any other vessel of roughly the correct shape and just cut it for plating.
|
|
#
?
Jul 25, 2013 03:15
|
|
|
SubG posted:Tomago is traditionally made in a special pan and is cooked more or less like an omelette---pour your eggs in an oiled pan on medium heat, cook until the egg starts to get opaque throughout (but not set on top) and you can get a turner under it, then fold so the top becomes the interior. gently caress that up a couple hundred times until you get the hang of it. I guess I didn't clarify what exactly I was looking for in my original post, sorry. I have the means to form the egg into the shape I want, but I don't know what exactly they put into the recipe to get such a uniform texture. In the movie, they grated something that looked like a potato into the mixture, so I assume that the starch is the key to this, but what exactly I have no idea.
|
|
#
?
Jul 25, 2013 03:33
|
|
|
pandaK posted:I guess I didn't clarify what exactly I was looking for in my original post, sorry. I have the means to form the egg into the shape I want, but I don't know what exactly they put into the recipe to get such a uniform texture. In the movie, they grated something that looked like a potato into the mixture, so I assume that the starch is the key to this, but what exactly I have no idea. I mean I don't know about any one specific example you might've seen; who knows what one particular cook is doing. But the ultra-uniform texture in tamago in general is all about the cooking technique, not some secret ingredient.
|
|
#
?
Jul 25, 2013 03:47
|
|
|
That special ingredient they're talking about is a Japanese mountain yam.
|
|
#
?
Jul 25, 2013 04:28
|
|
|
SubG posted:Tomago is traditionally made in a special pan and is cooked more or less like an omelette---pour your eggs in an oiled pan on medium heat, cook until the egg starts to get opaque throughout (but not set on top) and you can get a turner under it, then fold so the top becomes the interior. gently caress that up a couple hundred times until you get the hang of it. It's "tamago" and that particular preparation is called "tamagoyaki." pandaK posted:I guess I didn't clarify what exactly I was looking for in my original post, sorry. I have the means to form the egg into the shape I want, but I don't know what exactly they put into the recipe to get such a uniform texture. How is yours turning out? I usually just use a little dashi, a little milk, mirin, and egg and it comes out pretty uniform.
|
|
#
?
Jul 25, 2013 05:17
|
|
|
GrAviTy84 posted:That special ingredient they're talking about is a Japanese mountain yam.
|
|
#
?
Jul 25, 2013 07:26
|
|
|
tarepanda posted:How is yours turning out? I usually just use a little dashi, a little milk, mirin, and egg and it comes out pretty uniform. I've tried two methods so far which have both flunked in achieving the desired consistency. The first time I went with just mirin and soy sauce and whisked it real good (to the point where it foamed), cooking it over a low heat. In retrospect I have no idea where I was going with this since it obviously came out really light and fluffy and not like tamagoyaki at all. The second time, I added a teaspoon of cornstarch and milk along with the mirin, and it turned into more of a squishy pancake than anything else, although it was relatively closer than the previous attempt. Same low heat (I don't know how standardized this is, but I had it set to 2 on a 7-0 dial). E: I am terrible at cooking, please keep this in mind.
|
|
#
?
Jul 25, 2013 07:52
|
|
|
pandaK posted:I've tried two methods so far which have both flunked in achieving the desired consistency. The first time I went with just mirin and soy sauce and whisked it real good (to the point where it foamed), cooking it over a low heat. In retrospect I have no idea where I was going with this since it obviously came out really light and fluffy and not like tamagoyaki at all. Bear in mind that tamagoyaki is so one those things sushi guys dick wave over, it's really hard to get right even if you practice everyday for decades, don't get put off if there are a few hiccups along the way. What kind of pan are you using (do you know the brand) and what kind of heat (gas stove etc.)? I'm inclined to agree with SubG and think that the temperature is what's causing problems for you. How many times are you flipping the tamagoyaki and how thin are your layers? Do you speak Japanese? If you do there are some good links I can send you. Either way here is a nice video http://kaigainohannoublog.blog55.fc2.com/blog-entry-328.html I know you know the recipe already, but this guy has perfect form so it might be useful for trouble shooting against.
|
|
#
?
Jul 25, 2013 09:08
|
|
|
All I have to add to that is... don't put cornstarch in there.
|
|
#
?
Jul 25, 2013 09:21
|
|
|
Clarence posted:Where am I going wrong with my Yorkshire Puddings? I usually just do a volume recipe for my Yorkies, so as many eggs as I feel like and the same volume of flour and milk. I find that vegetable oil is kinda hit and miss and if I want great ones then some animal fat in there, goose fat or beef dripping. Got to get it as hot as possible. Sounds like you're doing all the right steps though, Yorkies can just be a bit fickle sometimes I think.
|
|
#
?
Jul 25, 2013 14:35
|
|
|
Disco Salmon posted:Little late for the doner kebeb chat...but this is our recipe if it can still be used. To all the chip shop kebab fans out there; this is a really good recipe and you should most definitely make it right this minute  . The only change I made was to divide meat mixture into two little squared-off loaves and then to bake them for about 25 minutes, then slice them thinly into those wafers of meat you get into your classic kebab. Also if your local kebabbery is like mine, it uses a pink, sweet-savoury sauce - A nigh-perfect substitute for this is the "Hamburger sauce" Lidl in europe occasionally stocks whenever they are doing a U.S. food promotion. Fake edit: this stuff  (Love me some Amerikanischen Geschmack I do)
|
|
#
?
Jul 25, 2013 15:04
|
|
|
Pookah posted:To all the chip shop kebab fans out there; this is a really good recipe and you should most definitely make it right this minute As an American, what the hell is hamburger sauce? It is like thousand island/russian dressing? Mayo, ketchup, sweet relish combined.
|
|
#
?
Jul 25, 2013 16:03
|
|
|
Doh004 posted:As an American, what the hell is hamburger sauce? It is like thousand island/russian dressing? Mayo, ketchup, sweet relish combined. Well, its pink - that is a key identifier. Looking at the back of the bottle of lidl sauce in the picture above it's made out of oil, tomato puree, onions, mustard, sugar, vinegar, gherkins, maize starch, milk protein, salt plus a few stabilizers. Not exactly gourmet stuff but tasty on a burger or in a kebab. What's fun is that it is sold as being "American" but it sounds like it is totally unknown over there .
|
|
#
?
Jul 25, 2013 16:09
|
|
|
Sounds like Fry sauce, which is just mayo + ketchup.
|
|
#
?
Jul 25, 2013 16:20
|
|
|
I have left over custard from last night. What should I make with it? Ice cream? Stuffed crepes? Another tart?
|
|
#
?
Jul 25, 2013 16:25
|
|
|
I'm having trouble getting my risotto to the right consistency. It either ends up too soupy or not soupy enough.  I know that it's supposed to "flow like lava", but it's hard to tell whether it does that in the pan - since it still loses water content even after you take it off the pan. What's a good way to make sure that it's the right consistency without having to pour it out onto a plate?
|
|
#
?
Jul 25, 2013 17:46
|
|
|
Pookah posted:What's fun is that it is sold as being "American" but it sounds like it is totally unknown over there Over here they sell "American style pizza's", which are about four times as thick as the normal pizza's, and preferably feature corn (amongst the usual ingredients of course) and a lot of cheese. (they're not bad tasting or anything, but ehm...I guess this is kinda racist! :-P )
|
|
#
?
Jul 25, 2013 18:02
|
|
|
paraquat posted:Over here they sell "American style pizza's", which are about four times as thick as the normal pizza's, and preferably feature corn (amongst the usual ingredients of course) and a lot of cheese. 
|
|
#
?
Jul 25, 2013 18:12
|
|
|
There's probably plenty of corn in most American pizza via corn syrup in the sauce.
|
|
#
?
Jul 25, 2013 18:15
|
|
|
paraquat posted:Over here they sell "American style pizza's", which are about four times as thick as the normal pizza's, and preferably feature corn (amongst the usual ingredients of course) and a lot of cheese. Where is this hahahaha It's not even anything particularly fatty or unhealthy! Ketchup, mayo and relish is a solid burger condiment. So so good.
|
|
#
?
Jul 25, 2013 18:17
|
|
|
Hauki posted:Who the gently caress puts corn on a pizza? Well, apparently the Dutch do, and we try to hide that fact by calling it an American thing 
|
|
#
?
Jul 25, 2013 18:18
|
|
|
|
| # ? Jun 11, 2024 15:21 |
|
|
Well, and a lot of places dust their work surfaces with cornmeal. I'm almost tempted to try and make a Three Sisters pizza, with a squash-based sauce and corn and beans on top. I bet that would be yummy. Too bad I'm so lazy about making pizza dough.
|
|
#
?
Jul 25, 2013 18:18
|
|
