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I'm trying to recreate a green curry that this small Thai place used to make. It was pretty thin and soupy. Definite ingredients were: Coconut milk, green curry, bamboo shoots, straw mushrooms, thai basil, lengthwise jalapenos, green beans, beef/chicken/shrimp. From memory, there was nothing else solid in the dish. The green beans and jalapenos were only lightly cooked. Still had some crunch to them. This recipe was pretty close to the mark when I made it, so I'm going to use it as a starting point. The broccoli and green onion will be traded for the vegetables above. Thai basil instead of cilantro. No need for xantham gum as I don't want to thicken. Also I don't think peanut butter (or peanut flavor) was part of the original dish. Canned bamboo/mushrooms will be added with the liquids. I'll be leaving in the ginger, lime juice, and garlic as I'm assuming those were used in the dish I so miss. Main questions I have are: 1.) Vegetable stock? Is that traditional or is there something better that may have been used in the original dish? 2.) Turmeric? In that quantity is it mostly just adding color? I probably have no need of it then, as the original dish liquid was white with a touch of green. I'd appreciate any insight into recreating this.
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Sep 14, 2014 14:55
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quote:Today, we’re going with a Thai style curry, that won’t be spicy at all. I don't think vegetable stock is a traditional ingredient at all, looks like it's mostly there to adapt the ingredients to some specific diet. Most recipes I've seen it's curry paste and coconut milk for the sauce and nothing else. (I'm counting fish sauce and lime juice under "other, but essential components here.) Pretty definitely not sour cream either. Was the curry sweet at all? Often thai curries are balanced with a little sugar. Palm sugar is nice if you can get it, I've used raw cane sugar and it wasn't awful. I'd shy away from white sugar.
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Sep 14, 2014 15:08
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My Lovely Horse posted:Trying to confuse me I do believe. Yes, I think it was a bit sweet (but mostly spicy). I'll probably be able to get some palm sugar.
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Sep 14, 2014 15:15
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Convexed posted:I'm cooking up a chicken to take for lunches this week. I'm sick on sandwiches and can't afford to eat out in Central London every day. a coleslaw or a nice and spiced up couscous, with orange zest, raisins, chickpeas and spring onions
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Sep 14, 2014 16:00
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I woke up after a bender today and discovered I had made 2 gallons of goat broth last night. I was smart enough to lightly flavor it with celery, carrot, and onion so it is versatile but I am in desperate need of soup ideas.
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Sep 14, 2014 18:19
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Anyone got ideas for relatively wholesome recipes that are challenging and complex? I'm trying to eat a bit healthier, but you'll pry my lazy Sunday afternoon cooking projects out of my cold, dead hands. Still, stuff like macarons from scratch, Julia Child's coq au vin or fresh-pasta lasagna are just too rich to make a regular thing. So far I have: -Classic ratatouille -Curry pastes from scratch -Vegetable dumplings or steamed buns -Biryani I'm more or less omnivorous, so any suggestions appreciated. Thanks! Convexed posted:chicken If you can find rice paper wraps and a spare hour or so, summer rolls are always good. Stuff some herbs, rice noodles and cucumbers in with the chicken, bring a little container of peanut sauce or nuoc cham along. Alternatively you could chop it fine and mix with lime/fish sauce/cilantro/peanuts for a larb type thing to wrap in lettuce leaves. Hecuba fucked around with this message at 19:49 on Sep 14, 2014 |
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Sep 14, 2014 19:46
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LorrdErnie posted:I woke up after a bender today and discovered I had made 2 gallons of goat broth last night. I was smart enough to lightly flavor it with celery, carrot, and onion so it is versatile but I am in desperate need of soup ideas. Don't make soup. Reduce it, concentrate it and freeze it so that you can add meaty goat flavour to things at will.
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Sep 14, 2014 20:09
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Baking makes me uncomfortable, but I am not immune to the dulcet siren-call of chocolate chipped cookies. I made a basic batch of cookies, with half cakeflour (15flour:1cornstarch) and half normal all purpose, butter, eggs, applesauce, sugar et cetera and when it was all said and done my cookies - while delicious - were more pancake-ish in body than cookie. It was this recipe, but 1/3 the amount of sugar - because that poo poo is waaaay too sweet - and applesauce instead of half the butter. http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0 The cookie dough held its shape really well while I was balling it out and I admit to eating more dough than I used to actually bake, but how do I get less fluffy cookies and more chewy/crispy cookies? It's all the same goddamned ingredients. Drifter fucked around with this message at 01:43 on Sep 15, 2014 |
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Sep 15, 2014 01:40
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Drifter posted:Baking makes me uncomfortable, but I am not immune to the dulcet siren-call of chocolate chipped cookies. Using applesauce instead of butter is kind of strange, and probably the source of your problems. Sugar also affects how things bake. Have you tried the recipe as written?
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Sep 15, 2014 02:01
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Drifter posted:I'm wanting to make some lentil flour but do I need to cook them, or can I just grind up the dry lentils? I hear all this poo poo about poo poo being poisonous or whatever but I have yet to die from things up until now, so...although if I ever have anyone eat anything I cook with it I don't want them to get sick or whatever. This was a while ago, but as far as I know raw lentils aren't poisonous. I know kidney beans have a toxin in them that can cause gastrointestinal distress, so maybe lentils have the same compound? I think you'd want to cook whatever you make with lentil flour anyway since bean flours tend to be rather bitter in their raw state. This is just my guess though.
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Sep 15, 2014 02:38
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SymmetryrtemmyS posted:Using applesauce instead of butter is kind of strange, and probably the source of your problems. Sugar also affects how things bake. Have you tried the recipe as written? That I have not. Perhaps I'll do that when I have a bunch of people over to eat it all. I've generally had no issue with halving amounts of sugar in most baking things, and I'd always read applesauce makes a good substitute for oil - in moderate amounts. They ended up as firm, fluffy little cakes, which were tasty, but I was in the mood for some slight crunch. Baking! 
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Sep 15, 2014 02:45
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Drifter posted:That I have not. Perhaps I'll do that when I have a bunch of people over to eat it all. I've generally had no issue with halving amounts of sugar in most baking things, and I'd always read applesauce makes a good substitute for oil - in moderate amounts. Yeah sugar in cookies is, oddly, an architecturally load-bearing ingredient. I've run into major textural problems just by adding sugar at the wrong time in a chocolate chip cookie recipe. Also, subbing in applesauce is a great way to add moistness in a baked good, which is what fats generally do. It sounds like it did its job too well in this case, making your cookies into moist little cakelets. I've found that baking is more of a science than an art--there's less flexibility than if you were, say, making a pasta sauce or something. Except for bread though, bread doesn't give a gently caress.
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Sep 15, 2014 04:11
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Micomicona posted:Yeah sugar in cookies is, oddly, an architecturally load-bearing ingredient. I've run into major textural problems just by adding sugar at the wrong time in a chocolate chip cookie recipe. Also, subbing in applesauce is a great way to add moistness in a baked good, which is what fats generally do. It sounds like it did its job too well in this case, making your cookies into moist little cakelets. I've found that baking is more of a science than an art--there's less flexibility than if you were, say, making a pasta sauce or something. Except for bread though, bread doesn't give a gently caress. Regarding bread, I just picture a million little Despicable Me minions ne yeast running around the bread dough doing all the work that you could be doing, but doing it better. Anyone not in a hurry who kneads bread is a poser. 
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Sep 15, 2014 04:20
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Drifter posted:Anyone not in a hurry who kneads bread is a poser.
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Sep 15, 2014 05:29
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Hauki posted:... What? What the hell is wrong with kneading dough? If you're not in a hurry, you don't knead to.  (I just wanted to set that pun up. sorry.)
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Sep 15, 2014 06:45
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Convexed posted:I'm cooking up a chicken to take for lunches this week. I'm sick on sandwiches and can't afford to eat out in Central London every day. Often I'll bake a chicken in the dutch oven with onion, celery, carrots and some quartered up potatoes along with bay, thyme, salt, pepper and a ton of paprika on top of the chicken. If you brine the chicken beforehand it's even better imo. This gives me a lot of carbs to throw in containers along with the parted chicken for lunches.
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Sep 15, 2014 14:21
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Drifter posted:Baking makes me uncomfortable, but I am not immune to the dulcet siren-call of chocolate chipped cookies. Good Eats did a whole episode about cookies, and the salient point that I remember is that the type of fat was largely responsible for the nature of the finished product. Try replacing the butter with Crisco or peanut oil or some other neutral oil. Or, since you're cutting the fat with applesauce anyway, lard. And is this a recipe for chocolate chipped cookies that you're just not putting the chocolate chips into or what? If so you might want to go with quartering the sugar instead of thirding it. *Edit I read that first sentence wrong,(about chocolate chips) apologies.
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Sep 15, 2014 16:10
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FetusSlapper posted:Good Eats did a whole episode about cookies, and the salient point that I remember I'll try my version next week with Coconut oil and applesauce next week, then. This week I'll just 100% the recipe (with reduced sugar) and hand them out to friends. If it turns out okay then I'll only have myself to blame, and not God, like usual. Baking!
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Sep 15, 2014 17:16
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Uhhhg, food theory help needed. What does someone lack in your nutritional intake when they crave fried herring and mashed potatoes really bad?
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Sep 15, 2014 18:33
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ubergnu posted:Uhhhg, food theory help needed. What does someone lack in your nutritional intake when they crave fried herring and mashed potatoes really bad? Generally craving carbs, fat and salts is common if your diet has them fairly often. Is this from someone who typically does not eat those sorts of things?
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Sep 15, 2014 18:35
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Yeah, I'm normally a salad/rice based type of food guy. But I think I'm going to hunt those little bastard down now, there are several places where you can do that here! Even got the tools. And after that, I'll buy some herring.
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Sep 15, 2014 18:56
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Drifter posted:I'll try my version next week with Coconut oil and applesauce next week, then. This week I'll just 100% the recipe (with reduced sugar) and hand them out to friends. If it turns out okay then I'll only have myself to blame, and not God, like usual. Don't be offended if your friends won't eat your reduced sugar cookies. Using ⅓ the amount of sugar is pretty substantial. And why did you use cake flour? edit: I see the original recipe uses cake flour. That seems weird to me. Cookies should be chewy, which means you want flour with more protein, not less.
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Sep 15, 2014 18:58
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Flash Gordon Ramsay posted:Don't be offended if your friends won't eat your reduced sugar cookies. Using ⅓ the amount of sugar is pretty substantial. I also wasn't clear on why the cake flour, but it's easy enough to make so just went with it. I guess they are supposed to come out a little poofy, at least going by the visual guide of Ultimate Cookies. Not really. They are all sweet as gently caress. I know it's a matter of personal taste, but recipes that use almost 2:3 ratio of sugar to other don't really need that much to taste sweet. I've found sugar has a maximum sweetness factor where past a point you're just adding sugar for no practical taste gain. There may be structural issues with the product if it's a type of whatever, but that's not necessary for cookies. I do it with many desserts I make for people, pies/cobblers and mousses and whatnot and it always tastes amazing. Drifter fucked around with this message at 21:26 on Sep 15, 2014 |
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Sep 15, 2014 21:20
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I'm not sure why ap flour and corn starch is a sub for cake flour. Real cake flour uses soft wheat and is milled super fine. I would think less sugar would change the texture and how the outside browns and crisps up, but I can't say for sure. I will add that when I make cookies, the things I've found that matter a whole whole lot to the finished product are: •Cream the poo poo out of the butter and sugar •Once the flour is incorporated, stop mixing immediately. •Scoop then chill the dough before baking
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Sep 15, 2014 21:54
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So just like almost fold the flour in? Any particular reason or is it so the butter doesn't melt down?Flash Gordon Ramsay posted:I'm not sure why ap flour and corn starch is a sub for cake flour. Real cake flour uses soft wheat and is milled super fine. It's a McGyver substitute to lessen and inhibit the gluten/protein content of the flour. It's not a thing you'd ever want to use even faux-professionally, but at home it works quite fine from what I've seen (other people do because I'm a baking monster).
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Sep 15, 2014 22:04
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ubergnu posted:Uhhhg, food theory help needed. What does someone lack in your nutritional intake when they crave fried herring and mashed potatoes really bad? Means you're turning Scandinavian. I'm sorry, bro.
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Sep 15, 2014 23:59
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I got a bunch of shisito peppers from my CSA. I sauteed some until they blistered and gave it a squirt of lemon. Kind of boring. It's a neat gimmick that some are hot, but I'm unimpressed. I've got a lot more so I figured I'd tried doing a tempura. Any other ideas?
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Sep 16, 2014 01:51
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Drifter posted:Baking makes me uncomfortable, but I am not immune to the dulcet siren-call of chocolate chipped cookies. You should really make this exactly as written (use the chocolate feves if you can find them, make them the huge size they say to, use all the butter and sugar). It's my favorite chocolate chip cookie recipe in all the land, and you'll get cookies like this (VERY old photos, but you get the idea):  
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Sep 16, 2014 04:49
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geetee posted:I got a bunch of shisito peppers from my CSA. I sauteed some until they blistered and gave it a squirt of lemon. Kind of boring. It's a neat gimmick that some are hot, but I'm unimpressed. I've got a lot more so I figured I'd tried doing a tempura. Any other ideas? If you need to get fancy with 'em: lightly fry 'til they're not quite done, slice, spoon in a little chèvre, pinch of coarse salt on top, skewer and grill or throw them in the broiler until they're blistering, finish with a touch of dashi and light soy.
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Sep 16, 2014 05:44
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We ate at the Old Mill restaurant not long ago in Pigeon Forge TN, and they had these great green beans, seen here. What's the secret to beans like that? The green beans I know are slender, round and slightly chewy things. These were flat and soft and damned good. How can I make beans like that?
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Sep 16, 2014 14:02
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sharkattack posted:You should really make this exactly as written (use the chocolate feves if you can find them, make them the huge size they say to, use all the butter and sugar). It's my favorite chocolate chip cookie recipe in all the land, and you'll get cookies like this (VERY old photos, but you get the idea): Can I just sub all purpose flour in that thing? I barely ever bake so stocking on three different types of flour is kind of a pain.
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Sep 16, 2014 15:51
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me your dad posted:We ate at the Old Mill restaurant not long ago in Pigeon Forge TN, and they had these great green beans, seen here. What's the secret to beans like that? The green beans I know are slender, round and slightly chewy things. These were flat and soft and damned good. How can I make beans like that? Those aren't green beans, but snow peas or sugar snap peas (I think the latter)...buy the right beans and you'll be able to reproduce them ;-) paraquat fucked around with this message at 16:11 on Sep 16, 2014 |
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Sep 16, 2014 16:09
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A while ago, like quite a few months ago, I picked up a 4lb bag of pre-frozen chicken breasts. I guess I forgot they were in there, and now that my roommate is moving out I was doing some cleaning and found it. I've looked the package over a few times and can't seem to find an expiration date; how do I know if these things are still good? The seal on the bag was never broken if that matters at all.
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Sep 16, 2014 16:42
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me your dad and paraquat, I doubt those are snow peas or sugar snap peas, those types just aren't usually braised. There are different varieties of green beans, you'll want to look in a farmer's market when beans are in season to look for a wider, flatter variety like roma bush beans or spanish pole beans. The cooking method typically involves sweating some onion in butter or animal fat, adding in some sort of cured pork like bacon or ham hock, sometimes some garlic if you like, then adding the beans and water or stock and braising the beans for awhile until tender. Season with salt, pepper, sometimes red pepper flakes and maybe some vinegar. You can do that method with the regular round beans too, they will get more soft if you braise them long enough.
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Sep 16, 2014 17:03
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GobiasIndustries posted:A while ago, like quite a few months ago, I picked up a 4lb bag of pre-frozen chicken breasts. I guess I forgot they were in there, and now that my roommate is moving out I was doing some cleaning and found it. I've looked the package over a few times and can't seem to find an expiration date; how do I know if these things are still good? The seal on the bag was never broken if that matters at all. At least five or six months, more if it's in a deep freezer.
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Sep 16, 2014 17:05
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ubergnu posted:Uhhhg, food theory help needed. What does someone lack in your nutritional intake when they crave fried herring and mashed potatoes really bad? Well, I crave them because I'm Finnish and they're my comfort food. Mmmm, silakkapihvi. Now I want to go to Cella for some herrings and mashed potatoes.
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Sep 16, 2014 17:17
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Jan posted:Can I just sub all purpose flour in that thing? I barely ever bake so stocking on three different types of flour is kind of a pain. I've only ever used AP flour and I've made these a bunch of times. The only thing I'd suggest is going darker on the chocolate. THe dough IS quite sweet, so the bitterness from the choc provides a nice counterpoint.
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Sep 16, 2014 17:56
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GobiasIndustries posted:A while ago, like quite a few months ago, I picked up a 4lb bag of pre-frozen chicken breasts. I guess I forgot they were in there, and now that my roommate is moving out I was doing some cleaning and found it. I've looked the package over a few times and can't seem to find an expiration date; how do I know if these things are still good? The seal on the bag was never broken if that matters at all. They're good. After a few months the texture begins to suffer, but they are perfectly safe to eat.
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Sep 16, 2014 18:17
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Jan posted:Can I just sub all purpose flour in that thing? I barely ever bake so stocking on three different types of flour is kind of a pain. Dane posted:I've only ever used AP flour and I've made these a bunch of times. Oh and they make great giant ice cream sandwich cookies!
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Sep 16, 2014 19:47
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Leper Residue posted:Cabbage was like 39 cents a pound and I impulse bought a head of it for like a dollar. I have no idea what to do with this stuff. I was thinking of making Miso soup, and one recipe has chard in it. Would cabbage be an ok substitute? God I am soooo late on reply here, so sorry but what I love to do with my cabbage is shred it, then saute it with onions and garlic in coconut oil or bacon grease, add a pinch of salt/pepper/dried parsley to taste and cook it till tender. It cooks down fast, and is filling, and tastes great. You can even go a little healthy if you want by subbing it for noodles for spaghetti. This is basically what I do for St Paddy Day to go with my corned beef... I bake a clove-studded corned beef with a mustard/brown sugar glaze and serve it with the sauteed cabbage/onion on the side. Its really tasty, and its easy to boot. Disco Salmon fucked around with this message at 20:58 on Sep 16, 2014 |
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Sep 16, 2014 20:54
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