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I do that, except in bacon fat heated to just smoking, and I spoon some of the hot fat over the yolk as it bubbles because I don't like that little ring of runny white around the yolk. It's not a new thing by any means but this post on Smitten Kitchen put it on my radar. Older eggs spread out more easily to offer more crispy bits, too. edit:  crusty nutsack
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Jan 25, 2015 01:45
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bombhand posted:I do that, except in bacon fat heated to just smoking, and I spoon some of the hot fat over the yolk as it bubbles because I don't like that little ring of runny white around the yolk. It's not a new thing by any means but this post on Smitten Kitchen put it on my radar. Older eggs spread out more easily to offer more crispy bits, too. I like over easy. I do baste with hot butter. Still the whites often are not set properly.
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Jan 25, 2015 01:52
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I dunno, then! I pull my eggs at pretty much the moment when the whites closest to the yolk are still a bit jiggly but not quite set, and by the time I'm eating it's just right, with a still-runny yolk.
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Jan 25, 2015 01:59
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Yeah p much the same. Cook egg in fat over medium, pull when almost set.
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Jan 25, 2015 02:58
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I went to my sisters last night for dinner, and we roasted a chicken and some acorn squash and carrots. My littlest niece, who is one and a half, was slamming down the squash. "Quash, QUASH!!" I think she ate an entire half herself, on top of the rest of her meal. Her elder sister is the complete opposite though. Also, eggs are gross.
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Jan 25, 2015 19:25
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Echeveria posted:
This is so heartbreaking.  I know you've said it before but it's like watching that Sarah McLachlan ASPCA commercial.
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Jan 25, 2015 19:28
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Hahaha. I know, it's my loss though. Such a quick and easy source of protein. It's the texture of the yolk that really gets me, and the smell. My husband eats tons of eggs, and I'm getting good at making them over easy.
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Jan 25, 2015 22:11
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The yolk is the best part.
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Jan 25, 2015 22:12
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I can understand the texture of a fully cooked yolk being a little off-putting, like in a hard-boiled egg. Kind of dry and chalky. But runny yolks... 
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Jan 25, 2015 22:51
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Also, you don't have to cook with the yolks. You can do a lot of delicious eggy things with just the whites.
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Jan 25, 2015 22:52
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If I was to portion and freeze white wine would that have an adverse affect on its flavour for cooking/deglazing? I'm just brainstorming here because I bought a bottle today for making a risotto, but I don't drink and don't have any immediate other use for it. The last time I left a bottle of wine around for cooking, I forgot about it and it went off. Thoughts? Other suggestions? e. egg yolk is the nectar of the gods.
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Jan 25, 2015 23:29
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I'd like to make cuban-style black beans. Can someone recommend a general recipe? I've never made these before, but I am planning on using a pressure cooker I guess.
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Jan 25, 2015 23:44
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I learned the hard way that the vent on my oven is hot enough to melt plastic sitting on the grate 2 inches above it Also, the vent cover is not removable, so I am trying to run the self cleaning cycle and burn up the last few bits of plastic in the oven. Arrgh. This is not my day. Furnace went out last night too. EAT THE EGGS RICOLA posted:I'd like to make cuban-style black beans. Can someone recommend a general recipe? I've never made these before, but I am planning on using a pressure cooker I guess. Whatever you do, don't use this recipe: http://www.foodnetwork.com/recipes/guy-fieri/cuban-beans-recipe.html gently caress Guy Fieri. The color isn't even right on that thing. WHat you need to do is learn how to make a cuban-style sofrito, and add that to cooked black beans. They kind of vary, but mostly, they include tomatoes, onions, garlic, green bell peppers. Take your sofrito+black beans, puree a bit, and mix it into your mixture, and simmer. That's about it, really. ascendance fucked around with this message at 01:07 on Jan 26, 2015 |
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Jan 26, 2015 00:51
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toe knee hand posted:I can understand the texture of a fully cooked yolk being a little off-putting, like in a hard-boiled egg. Kind of dry and chalky. But runny yolks...
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Jan 26, 2015 01:33
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I like hardboiled yolks. Sticks in ya craw, fills ya up.
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Jan 26, 2015 03:32
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I like egg white ok. When I make potato salad, I chuck the yoke and only put in the hard boiled whites :x
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Jan 26, 2015 04:06
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A hard boiled egg should not have green/gray around the yolk. It's yolk should be just set. like these:  shoyu ramen by gtrwndr87, on Flickr
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Jan 26, 2015 04:55
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ok which one of y'all was just trollin the hell out of picky eaters? rofl
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Jan 26, 2015 22:38
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GrAviTy84 posted:ok which one of y'all was just trollin the hell out of picky eaters? rofl Link this group. I'm starting to feel like I'm missing out on the posts.
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Jan 26, 2015 22:56
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I made socca for the first time tonight. I did it quite thick as I wanted it a bit moister and softer. It was good! Really easy, cheap, nutritious and tasty. I made up a broad bean, mint and manchego spread for it, plus mushrooms sautéed with onions, garlic and rosemary. They both worked really well with the socca. I also made a Jerusalem artichoke and chestnut soup with truffle oil. All delicious! So satisfying.
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Jan 26, 2015 23:32
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CommonShore posted:If I was to portion and freeze white wine would that have an adverse affect on its flavour for cooking/deglazing? I'm just brainstorming here because I bought a bottle today for making a risotto, but I don't drink and don't have any immediate other use for it. The last time I left a bottle of wine around for cooking, I forgot about it and it went off. Alcohol doesn't freeze so good. Make vinegar.
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Jan 27, 2015 02:18
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Wine freezes just fine in the freezer.
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Jan 27, 2015 04:37
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Yeah but vinegar rules make the vinegar.
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Jan 27, 2015 05:04
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therattle posted:I made socca for the first time tonight. I did it quite thick as I wanted it a bit moister and softer. It was good! Really easy, cheap, nutritious and tasty. I made up a broad bean, mint and manchego spread for it, plus mushrooms sautéed with onions, garlic and rosemary. They both worked really well with the socca. I also made a Jerusalem artichoke and chestnut soup with truffle oil. All delicious! So satisfying. That sounds great. I never have chickpea flour, but if I did I would socca often.
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Jan 27, 2015 05:10
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I will freeze it in 1/2 cup portions so I can pull just enough for deglazing.
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Jan 27, 2015 05:36
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Just freeze it in an ice cube tray and then pop them out into a plastic bag or tupperware or whatever.
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Jan 27, 2015 05:43
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JUST WATCH OUT FOR FREEZERBURN, YOU HAVE TO BE REALLY CAREFUL WHEN YOU FREEZE WINE OR IT WILL FREEZERBURN AND TASTE REALLY WEIRD ; IT GOES BAD AFTER 3-4 WEEKS ALSO IF YOU DEFROST IT DONT REFREEZE IT OR WHEN YOU DO ALL THE WINE PARTICLES WILL FLOAT TO THE BOTTOM AND YOU'LL HAVE A SEPERATED WINESLUDGE AT THE BOTTOM REALLY WITH ALL THE DANGERS OF FREEZING WINE YOU ARE BETTER OFF JUST NOT FREEZING IT ; BUT IF YOU DO PLEASE WATCH OUT FOR FREEZERBURN
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Jan 27, 2015 05:57
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can you speak up please I can't quite hear you.
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Jan 27, 2015 07:26
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I await the story of how freezerburn killed mindphlux's family.
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Jan 27, 2015 07:51
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Mr. Wiggles posted:That sounds great. I never have chickpea flour, but if I did I would socca often. I bought some just for this. We will definitely make it again. It's also good added to bread dough and for making sweet potato falafels. http://www.theguardian.com/lifeandstyle/2008/oct/06/foodanddrink.recipe
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Jan 27, 2015 09:08
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Mr. Wiggles posted:That sounds great. I never have chickpea flour, but if I did I would socca often. Chickpea flour is great for making things like zucchini and kimchi pancakes. Just veggies, chickpea flour, maybe an egg if you want it extra-fluffy, maybe some crumbled feta cheese. Taste very good, and don't go soggy as easily as just wheat flour and eggs.
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Jan 27, 2015 11:33
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Chickpea flatbread is quick and easy to make, and goes with a variety of foods. Sometimes we make it if we want Ethiopian food, but don't have a few days to make proper injera.
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Jan 27, 2015 13:32
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So, I went to Jamaica back in December. drat, I loves me some Scotch Bonnets. The woman kept referring to him as 'habaneros', though, which got her a lot of dirty looks. Here is our entire hot sauce haul. We bought about half of these at a supermarket, so some of these are more common then others. I'm pretty sure you can get PikkaPeppa here in the US, but I'd never seen the mango variant.  The wooden bird is their national bird, a long-tailed hummingbird. I went seeking the Wisdom of the Jerk, only to learn that "jerk" isn't a magical combination of spices, it's a process. Basically, jerk means BBQ, and smoke is usually involved. Here is one of the better jerk joints I ate at: https://www.youtube.com/watch?v=9I5rLi476Mk The seem to use a variety of wood to smoke with, included allspice branches. They call allspice "Jamacian Pimento". According to Wikipedia, it's the same variety of allspice that we get in the states, but I swear it tastes a little different... a bit stronger, and... fruitier? Anyway, if you want to make authentic jerk at home, you need smoke, allspice, and scotch bonnets. Everything else is open to interpretation.
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Jan 27, 2015 14:22
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The increased intensity and depth are probably due to (lack of) age and correct storage. Enjoy your lovely Jamaican pimento! I actually have a book that describes the discovery and naming of allspice. I'll try to find it and edit the title into this post. It was a pretty neat book.
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Jan 27, 2015 15:02
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Finally decided to make up for all those missing capital letters, eh?
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Jan 27, 2015 15:34
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mindphlux posted:JUST WATCH OUT FOR FREEZERBURN, ... Right on, thanks. Whether this kind of spoilage can happen is what I was asking. I'll just make an effort to cook a bunch of wine dishes and use it up asap.
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Jan 27, 2015 16:05
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So I decided to have fun with a food project with my new smoker and make ultra fancy pastrami with a whole brisket. Trimmed it, sliced it up so I can fit it into svizzlin' bags later, and put it in a pair of pots to cure. I ended up trimming off like three or four pounds of fat off the loving thing  I vac-packed it and froze it, but I'm at a loss as to what do do with it all. Any suggestions?Also, would it kill me/the meat to smoke it for ~6 hours at 149 then sous-vide it at the same temperature for 48? I'm flying by the seat of my pants here, trying to go off the times and temperatures of several different recipes. If anybody's got experience with this sort of thing, or a better suggestion of what to do, please let me know.
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Jan 28, 2015 01:46
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Daeren posted:So I decided to have fun with a food project with my new smoker and make ultra fancy pastrami with a whole brisket. Trimmed it, sliced it up so I can fit it into svizzlin' bags later, and put it in a pair of pots to cure. I've done Ruhlman's in Charcuterie. Brisket is an inherently fatty cut. This is why it smokes so well. I hope you didnt trim it all down to the meat because it's good to have some there to keep it moist. Here's a good vid on how to trim it: https://www.youtube.com/watch?v=VmTzdMHu5KU Here's the recipe I used: http://blog.ruhlman.com/2011/09/how-to-make-pastrami/ final product obligatory homemade pastrami porn pic  pile of pastrami by gtrwndr87, on Flickruse the fat for yorkshire puddings and other british puddings. It's also great rendered out and used to coat potatoes for oven fries.
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Jan 28, 2015 01:53
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I tried to keep a quarter inch or so over most of it but since I'm not that great with a knife there's some gouged bits. Looking at the Ruhlman blog, I might stick to a simpler process to make sure I don't gently caress things up, then get fancy later on.
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Jan 28, 2015 01:59
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bartolimu posted:Finally decided to make up for all those missing capital letters, eh? I think I still missed a few. 
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