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Would you have to use, like, a potato for the additional starch for creamyness or something? What's a popular non rice version?
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Feb 26, 2014 17:30
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Drifter posted:Would you have to use, like, a potato for the additional starch for creamyness or something? What's a popular non rice version? I've used grated cauliflower florets, pearl barley and spelt to make risottos before and each needed a creaminess added. I've used cream, Crème fraîche, Marscapone or a puree to do this. I don't think a spud could be as successful, but maybe some rice flour in the stock could.
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Feb 26, 2014 17:39
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Drifter posted:Would you have to use, like, a potato for the additional starch for creamyness or something? What's a popular non rice version? The last place I worked indeed used small-dice potatoes to make a delicious risotto.
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Feb 26, 2014 17:40
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Tweek posted:The last place I worked indeed used small-dice potatoes to make a delicious risotto. I don't have arborio or whatever rice but I have shittons of sweet potatoes. Thanks. I'll check out some recipes and give it a go this week. And I love cauliflower, so maybe I'll get to grating some of that, too. Hot drat. Thanks, guys.
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Feb 26, 2014 18:01
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Chemmy posted:Modernist Cuisine has all sorts of non rice risotto. I have the At Home version from the library right now and I think I'm just going to buy it when I can't renew it anymore. I'm not missing out not having the regular version right? IIRC someone said most of that book talks about using things like centrifuges and instant freezers.
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Feb 26, 2014 18:53
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Boris Galerkin posted:I have the At Home version from the library right now and I think I'm just going to buy it when I can't renew it anymore. I'm not missing out not having the regular version right? IIRC someone said most of that book talks about using things like centrifuges and instant freezers. That's not quite true, there's a TON more in the big version, there's just also a lot of stuff that is wholly impractical at home. Is there any chance you could take a look at it in a library somewhere? It's really worth looking at.
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Feb 26, 2014 18:58
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Here's the vegetable risotto http://modernistcuisine.com/recipes/pressure-cooked-vegetable-risotto-2/
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Feb 26, 2014 19:01
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Hey guys! Im getting into cooking my own food properly and I am looking for a set/a pan that will last through my roommate/mother using it and cleaning it. The last pan I bought (not exactly a cheap one at $69 AUD) is now all scratched up and not cooking evenly due to them not cleaning it properly/using metal utensils and scratching it. Im looking for any recommendations about what style of pan to get. I.E the GraniteWare pans or a cast iron pan or an enamelled pan. Ideally I want something thats non-stick, or that will cook bacon and steak without having to be super oiled up beforehand. Thanks in advance.
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Feb 26, 2014 22:22
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You're looking for a cast iron.
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Feb 26, 2014 22:40
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blowingupcasinos posted:You're looking for a cast iron. I very strongly disagree, the first time that thing gets an overnight soak in hot soapy water or a ride in the dishwasher you're going to have a miserable day. I would just get a couple relatively inexpensive stainless pans and learn how to use heat and oil to stop everything from sticking, as well as one cheapie teflon-coated pan that you plan on replacing whenever someone messes it up.
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Feb 26, 2014 23:01
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EAT THE EGGS RICOLA posted:I very strongly disagree, the first time that thing gets an overnight soak in hot soapy water or a ride in the dishwasher you're going to have a miserable day. Generally agree. Learning to cook, just get a cheapo nonstick and worry about seasoning a cast iron later. You should also get a non - nonstick if you want to learn to make pan sauces.
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Feb 26, 2014 23:06
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I am dumb. Get whatever but at least one skillet that is not covered in teflon.
copen fucked around with this message at 23:17 on Feb 26, 2014 |
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Feb 26, 2014 23:14
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EAT THE EGGS RICOLA posted:I very strongly disagree, the first time that thing gets an overnight soak in hot soapy water or a ride in the dishwasher you're going to have a miserable day. Even if someone fucks up and puts it in a soapy sink overnight all you have to do is use a little extra oil when cooking the next time, or man up and just scrub a little harder when you wash it. It's no big deal, not when you're just learning, anyway. Sure, your precious seasoning will have been compromised, but just build it back up again. And have a talk with your roommate/other people using it and be sure they know how to not treat it. And if they're loving stupid, then just store it somewhere yourself and don't let them use it. I can't be the only person who's said to people 'this is mine, you can use this if you use it the way I show you, no other way,' and have them actually respect that. If you're JUST learning to cook I'd kinda recommend against non stick stuff, because you're going to get it too hot somehow and that stuff'll start to flake off and get into your food and just be ineffective in general. Get a stainless steel pan, maybe a small one (that fits like, 6 eggs around) and a large one (that could fit a cut up chicken for soups or what have you), a cast iron 11 and/or 15 inch kinda deep skillet (and a lid) and that's a good start. Or, just buy this cheap set and start with that (it looks okay?). Or this one, I don't know. This might be better because you can also use it in the oven. And you can kinda make stainless steel nonstick anyway. Drifter fucked around with this message at 23:39 on Feb 26, 2014 |
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Feb 26, 2014 23:34
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Drifter posted:Or this one, I don't know. This might be better because you can also use it in the oven. This set has handles connected to the base with welds but not rivets, they will eventually fail on you when you pick them up out of the oven, probably at the worst possible time. quote:And you can kinda make stainless steel nonstick anyway. Or you could just learn how to use hot oil to stop your stuff from sticking.
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Feb 26, 2014 23:43
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You can bring cast iron back from the dead, but teflon pepper is a horrible addition to any dish. Get the cast iron. Learn how to season it. When someone else uses your stuff and uses it wrong, tell them to gently caress off. If it's your mom tell her to gently caress off *politely*. Then enjoy doing pretty much everything you can do in the kitchen in your cast iron. I only cook with my cast iron and my enamel dutch oven, and while I'm more advanced than most home cooks, learning how to use them is pretty awesome.
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Feb 27, 2014 00:09
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I prefer stainless. it's more versatile, you can toss and flip in it with ease which is not true of cast iron. Don't get me wrong, I love cast iron, but if I only had to get one, I would get stainless or carbon steel vollrath anyday.
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Feb 27, 2014 00:59
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GrAviTy84 posted:I prefer stainless. it's more versatile, you can toss and flip in it with ease which is not true of cast iron. Do you even lift?
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Feb 27, 2014 01:09
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What's the difference between stainless and carbon steel in terms of cooking?
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Feb 27, 2014 01:25
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EAT THE EGGS RICOLA posted:Or you could just learn how to use hot oil to stop your stuff from sticking. Yes. With very few exceptions, if your food sticks, you're doing it wrong.
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Feb 27, 2014 02:08
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GreyPowerVan posted:Why can't they be puffy? Rice reacts badly to freezing/reheating. I've had reasonable success with red beans and rice in the fridge (It's really good, I don't really mind eating it for every meal for a couple days). If you want to portion and freeze, I'd do the beans separately and make rice fresh each time you want to eat. It's a little more work, but its better than rice mush. I use this recipe for red beans and rice. Also check the cajun thread, it may be on the second page.
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Feb 27, 2014 02:17
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Can't you parboil (or whatever. halfboil i don't know) rice and freeze that so it can take less time to cook after?
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Feb 27, 2014 02:20
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Rice takes less than half an hour and you don't even have to watch the pot. Just cook rice. If that's really to much, get a fuzzy logic rice cooker and use the timer function.
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Feb 27, 2014 02:51
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I just came home from a very nice dinner with the strip half of a dry aged porterhouse. Any suggestions beyond just eating it with some eggs tomorrow morning?
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Feb 27, 2014 03:05
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Tweek posted:I still think Psychobabble is a dick, though. Put your school books away, mine was better than yours to begin with. Working at the same restaurant for over three years is nothing to be proud of, and when you try to pull the "well know place does a thing" card, it only works for places are well known. Put aside what you think you known and learn something new instead of quoting all your "sources" and ignoring the sources presenting themselves. And by the way, at my culinary school we learned how to boil the poo poo out of our consomme and have it come out spotless every time. And for the person offended by using straight water- is the concept of white rice with butter and cheese that terrible?
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Feb 27, 2014 07:11
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Drifter posted:Even if someone fucks up and puts it in a soapy sink overnight all you have to do is use a little extra oil when cooking the next time, or man up and just scrub a little harder when you wash it. It's no big deal, not when you're just learning, anyway. Sure, your precious seasoning will have been compromised, but just build it back up again. And have a talk with your roommate/other people using it and be sure they know how to not treat it. And if they're loving stupid, then just store it somewhere yourself and don't let them use it. I can't be the only person who's said to people 'this is mine, you can use this if you use it the way I show you, no other way,' and have them actually respect that. I don't know what any of this means. But I am seeing a lot of recommendations for cast iron. Anything I specifically need to know RE cooking in a cast iron pan and keeping it?
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Feb 27, 2014 09:08
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Psychobabble posted:
Well, as I see it a main part of a good risotto is the flavour it gets from the stock. Which means the quality of the stock is the second most important part of the dish, after the consitency of the rice. Without stock it's just cheese and butter flavoured rice porridge, which seems rather dull. Wierdo.
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Feb 27, 2014 09:22
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Risotto chat is boring. Re: Pans. So in Europe most homes aren't equipped with gas stoves everything is electric. In our flat we have a vitroceramic stove and I was wondering if a cast iron could be used on that surface? It probably does not change much but I'm wondering. Also since I've been cooking which has only been for a few years I solely used non-stick pans because apparently we European swear by that. Have I been poisoning us for years? Should we be seeing signs of cancers or something? All this toxic teflon poo poo talk has me a bit worried?  Anyway I'm going to look into buying a stainless pan to get the hang of this technique.
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Feb 27, 2014 10:05
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Le0 posted:So in Europe most homes aren't equipped with gas stoves everything is electric. The hell? That's not true at all  . Unless, I suppose, I just mistakenly thought I had been living in Europe all these years... I see just as many gas hobs as I do electric ones around these parts; it's solely a matter of choice. gas 4eva
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Feb 27, 2014 10:45
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If you want to live in a city, you'll be hard pressed to find gas, though I can't imagine that's unique to Europe.
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Feb 27, 2014 11:45
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Mr. Squishy posted:If you want to live in a city, you'll be hard pressed to find gas, though I can't imagine that's unique to Europe. If by "hard pressed" you mean "Do you want that gas Y/N?" then I suppose you're correct. Unless it's Liechtenstein, I guess. I've lived in numerous European cities over the years and only encountered one property where gas wasn't an option. Hell, I'm living in a gas-equipped city in Europe right now. Speaking of: Bosc pears. I have a North American recipe that calls for them and can't say that I've ever seen any pears named as such in the UK. Wiki tells me that they are sometimes known as Kaiser here, but that's also unfamiliar. Any UK spoongoons able to tell me where I might get them (I confess, I haven't bought a pear in years - this is for my pear-loving dad's birthday and apparently Boscs are the best cooking pears)? If I can't find them could I just use an average "eating" pear and just under-poach it before making the bread to retain the firmness? Recipe here for reference. TIA! 
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Feb 27, 2014 13:11
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Really? Pretty much every flat I've been in has avoided gas after an explosion knocked the corner off a building. Well!
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Feb 27, 2014 14:46
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DekeThornton posted:Well, as I see it a main part of a good risotto is the flavour it gets from the stock. Which means the quality of the stock is the second most important part of the dish, after the consitency of the rice. Without stock it's just cheese and butter flavoured rice porridge, which seems rather dull. Really, a cheese and butter flavored rice porridge isn't significantly different from a chicken, cheese and butter rice porridge or a vegetable, cheese and butter rice porridge, etc. If you're using good cheese and water that doesn't taste like chlorine I can see this being delicious, and better for a side to a rich entree. I'm gonna try it next time I risotto
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Feb 27, 2014 15:08
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franco posted:The hell? That's not true at all Well I ment in Switzerland mainly. We hardly have any gas here for some reason?
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Feb 27, 2014 15:46
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Le0 posted:Re: Pans. So in Europe most homes aren't equipped with gas stoves everything is electric. In our flat we have a vitroceramic stove and I was wondering if a cast iron could be used on that surface? It probably does not change much but I'm wondering. Also since I've been cooking which has only been for a few years I solely used non-stick pans because apparently we European swear by that. Have I been poisoning us for years? Should we be seeing signs of cancers or something? All this toxic teflon poo poo talk has me a bit worried? I have NO idea what vitroceramic means, but a quick google says it's like a glass stovetop? General wisdom says not to use cast iron on glass stovetops, because the bottom of your pan will scratch the hell out of it. And I'm sorry, but water in risotto instead of stock sounds like making the culinary equivalent of buttered noodles; I'm sure it comes out fine and all but I'm not psyched to eat it. Water might replace canned or boxed broth just fine, but not a real stock full of gelatin. I'd rather make congee at that point, where you throw in a bunch of other flavors to add to the water and wine. Then again, I also typically do risotto as a main course and not a side. Nicol Bolas fucked around with this message at 15:55 on Feb 27, 2014 |
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Feb 27, 2014 15:48
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Dante18907 posted:I don't know what any of this means. But I am seeing a lot of recommendations for cast iron. Anything I specifically need to know RE cooking in a cast iron pan and keeping it? You need to not ever let anyone put it in a dishwasher or a sink full of soapy water. If the people you live with will not listen to your telling them not to do this, then just get something else. I honestly don't know why buy GWS was seriously autistic about cast iron pans a few years ago. There's no major advantage to having one over a stainless/teflon pan as long as your oven doesn't suck.
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Feb 27, 2014 15:58
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Cast iron pans are the Hanzo steel of GWS.
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Feb 27, 2014 16:22
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Mr. Squishy posted:Really? Pretty much every flat I've been in has avoided gas after an explosion knocked the corner off a building. Well! Honest injun Le0 posted:Well I ment in Switzerland mainly. We hardly have any gas here for some reason? Ah, that explains it. All the other Yooropeen countries got natural gas and you guys misspelled it neutral. IT IS A SWISS JOKE!
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Feb 27, 2014 16:56
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I always thought they had the advantage of better heat retention as well as near-indestructibility. But I use both stainless and cast iron, so oh well.
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Feb 27, 2014 17:20
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rj54x posted:I always thought they had the advantage of better heat retention as well as near-indestructibility. But I use both stainless and cast iron, so oh well. The heat retention isn't important if you have an okay stove.
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Feb 27, 2014 17:22
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Dante18907 posted:I don't know what any of this means. But I am seeing a lot of recommendations for cast iron. Anything I specifically need to know RE cooking in a cast iron pan and keeping it? I like cast iron because it's super durable (I can use metal poo poo on its surface without loving up its nonstickiness, and using it builds up more nonstickiness), I can use it on the stovetop or in the oven (if my oven worked  ) and is still easy to clean, and it heats evenly and retains its heat well. I have a few iron pans, but I really only regularly use two, a larger skillet and a dutch oven. I also have a bigger stainless steel soup pan (I can submerge a whole chicken in it) and then two smaller stainless pans, 2 pints and 6 pints. It's a useful collection and allows a wide range of food to be made.  The cast iron thread here goes into everything - in depth and simplified - but basically to use a cast iron you have to know how to wash it - plain water and a nylon/nonmetallic scrubby brush, dry it and then wipe it with a scoonch of oil (the oil is recommended but not even absolutely necessary) - and that it takes a little longer to warm up than a stainless steel thing. It's a lot heavier than non-cast iron stuff. It would not be worth it if you are uncomfortable lugging around heavier things. There's really nothing wrong with whatever you choose, but I'd stay away from the nonstick teflon(ish)-coated pans unless you know what you're doing or they are super cheap. You're bound to overheat it or scratch its usefulness away.
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Feb 27, 2014 17:40
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