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I am in the middle of making http://allrecipes.com/recipe/chicken-korma-ii/ I am substituting the heavy cream with lite coconut milk and I accidentally added twice the amount. Is there a way to fix this, or will it likely be okay? I have about an hour before it's time to eat.
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Jun 20, 2015 22:31
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me your dad posted:I am in the middle of making http://allrecipes.com/recipe/chicken-korma-ii/ Check the flavor, if it's a little weak you can add a bit of salt to perk it up but if that does not fix it your probably screwed. Only other thing I can think of would be to bloom some more curry spice in some hot oil, add the curry to that, let it simmer for a while and hope that it all incorporates well. I've never tried that so YMMV.
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Jun 21, 2015 00:02
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AVeryLargeRadish posted:Check the flavor, if it's a little weak you can add a bit of salt to perk it up but if that does not fix it your probably screwed. Only other thing I can think of would be to bloom some more curry spice in some hot oil, add the curry to that, let it simmer for a while and hope that it all incorporates well. I've never tried that so YMMV. This should work. Just add more flavors.
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Jun 21, 2015 00:08
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Jose posted:My parents decided to buy a deep fryer. I basically never deep fry stuff so what are some good things I can do while at theirs other than chips? Breakfast foods would be ideal. Its not particularly big since it was pretty cheap is the only issue I drunkingly bought a deep fryer to make chicken tenders. https://www.guernicamag.com/daily/helen-rosner-on-chicken-tenders/?src=longreads
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Jun 21, 2015 02:37
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Jose posted:My parents decided to buy a deep fryer. I basically never deep fry stuff so what are some good things I can do while at theirs other than chips? Breakfast foods would be ideal. Its not particularly big since it was pretty cheap is the only issue You can make breakfast falafels! More seriously (still make falafels though), you could make some sopaipilla/frybread for breakfast. Drizzle a bit of honey on it while you eat it and have some huevos rancheros with it. Similarly you could make fried biscuits, which is often served with apple butter where I'm from.
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Jun 21, 2015 02:53
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Stupid question but I have two uncooked bratwursts that were left out for about 7-8 hours though in a sealed bag. I should throw these away right? I ask because I wonder if the process of cooking them might kill any harmful bacteria/eliminate any toxins said bacteria have created.
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Jun 21, 2015 14:50
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Thunder Moose posted:Stupid question but I have two uncooked bratwursts that were left out for about 7-8 hours though in a sealed bag. I should throw these away right? Toss em. Cooking can kill bacteria but wont always kill spores or destroy toxins that can make you ill after consumption.
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Jun 21, 2015 14:53
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I bought a moderately expensive serrated bread knife last year, and it's been great. However, with all of the bread baking we've been doing in the house, my girlfriend claims that it's gotten dull? Seems ok to me; I didn't think serrated blades got dull. Can it be sharpened?
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Jun 21, 2015 15:17
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Squashy Nipples posted:I bought a moderately expensive serrated bread knife last year, and it's been great. However, with all of the bread baking we've been doing in the house, my girlfriend claims that it's gotten dull? Seems ok to me; I didn't think serrated blades got dull. Can it be sharpened? Generally a serrated knife needs to be sharpened once per year or so, they can be sharpened but how hard it is depends on the shape of the serrations. You generally want to sharpen it by sharpening it at an extremely low angle on the flat side only, they don't need much to make them sharp again so don't over do it.
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Jun 21, 2015 15:23
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AVeryLargeRadish posted:Generally a serrated knife needs to be sharpened once per year or so, they can be sharpened but how hard it is depends on the shape of the serrations. You generally want to sharpen it by sharpening it at an extremely low angle on the flat side only, they don't need much to make them sharp again so don't over do it. To expand on this, I sharpen a serrated blade by wrapping a wooden dowel in various grades of sandpaper, applying sharpie to the knife, and matching the angle of the existing blade as well as I can, one groove at a time. Takes about 30-40 minutes for a decent sized knife.
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Jun 21, 2015 15:35
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SymmetryrtemmyS posted:To expand on this, I sharpen a serrated blade by wrapping a wooden dowel in various grades of sandpaper, applying sharpie to the knife, and matching the angle of the existing blade as well as I can, one groove at a time. Takes about 30-40 minutes for a decent sized knife. Like sharpening a chain saw!
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Jun 21, 2015 15:40
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Squashy Nipples posted:Like sharpening a chain saw! Just like sharpening a chainsaw or table saw.
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Jun 21, 2015 16:19
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I've got a chuck roast in the puddle about to come out. I dumped a can of masaman curry paste in the the bag. I'm torn as to whats next. Rinse the paste off the meat then slice the meat thin and a quick sear/stir fry? Rinse/dry/sear the cuts (i sliced the steak into muscle groups following the lines of the steak) then slice? Do I try and turn a whole can of curry pasted bag juices into a pan sauce or maybe a couple of spoonfuls of juice with some stock/coconut milk? I have so many possibilities i'm paralyzed with indecision. FWIW I'll be serving with white rice and a bastardized gan bian si ji dou.
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Jun 21, 2015 21:33
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So, after giving one to my brother and sister, it was my turn for my mother get me a Kitchenaid mixer for my birthday. Now, there's something to be said about gift horses, but it's not the sort of appliance I see myself using often, making it a bit expensive in terms of precious counter real estate. I'm definitely planning on getting the pasta roller attachment as it's just about the only dough-based thing I mix on a regular basis. And there's the New York Times cookie recipe, which is just about the only dessert I bother with nowadays. But besides cookies and pasta, what are some nice things to do with this mixer? Jan fucked around with this message at 22:38 on Jun 21, 2015 |
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Jun 21, 2015 21:49
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Pretzels/Bagels. Sausages (with attachment). Pound Cake. http://www.foodnetwork.com/recipes/alton-brown/pound-cake-recipe.html
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Jun 21, 2015 21:58
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Jan posted:So, after giving one to my brother and sister, it was my turn for my mother get me [url=http://www.kitchenaid.com/shop/countertop-appliances-1/stand-mixers-2/tilt-head-3/-[KSM150PSOB]-400120/KSM150PSOB/]a Kitchenaid mixer[/url] for my birthday. Now, there's something to be said about gift horses, but it's not the sort of appliance I see myself using often, making it a bit expensive in terms of precious counter real estate. Pizza dough!!!!!
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Jun 21, 2015 22:37
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I have a dream of delicious beef stroganoff, but alas the recipe that has been handed down to me consists of: 1 can of Cream of Mushroom soup 1 cup sour cream Dried onions Salt to taste I feel I can do better, particularly on the cream of mushroom soup front, I just don't know how. Help me, GWS!
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Jun 22, 2015 01:59
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Brennanite posted:I have a dream of delicious beef stroganoff, but alas the recipe that has been handed down to me consists of: I think this Kenji article and resulting recipe is pretty good, I guess. It isn't quick though. http://www.seriouseats.com/2015/01/beef-stroganoff-rethinking-food-lab.html
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Jun 22, 2015 02:10
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I made popcorn on too-high heat like a moron. I scrubbed off the actual carbon on my stainless steel pots, but there's stains remaining that are just as black. Vinegar/water and boil it? SoS pads are doing fuckall because stains suck. Also, say you've got 50 quail eggs. Okay, 80 quail eggs. What would you do with'em. Because I'm running out of ideas over here and they keep popping them out and the homeless shelter and food lockers only take chicken and duck eggs.
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Jun 22, 2015 02:37
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Fluffy Bunnies posted:I made popcorn on too-high heat like a moron. I scrubbed off the actual carbon on my stainless steel pots, but there's stains remaining that are just as black. Vinegar/water and boil it? SoS pads are doing fuckall because stains suck. Stick the whole pot in a big resealable ziploc bag with ammonia, the fumes will scrub away the carbon overnight.
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Jun 22, 2015 02:58
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Anyone have a good marinade for carne asada? Making some tacos for 30-40 people in a month and I'm looking for something reasonably authentic.
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Jun 22, 2015 03:25
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Fluffy Bunnies posted:I made popcorn on too-high heat like a moron. I scrubbed off the actual carbon on my stainless steel pots, but there's stains remaining that are just as black. Vinegar/water and boil it? SoS pads are doing fuckall because stains suck. If it's just stainless you could use Barkeeper's Friend, that usually gets rid of everything. It is very abrasive however so be careful.
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Jun 22, 2015 03:30
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i was always taught that scouring stainless pots was kinda toxic.
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Jun 22, 2015 03:39
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Fluffy Bunnies posted:Also, say you've got 50 quail eggs. Okay, 80 quail eggs. What would you do with'em. Because I'm running out of ideas over here and they keep popping them out and the homeless shelter and food lockers only take chicken and duck eggs. Sous vide til cooked/pasteurized? Egg salad forever?
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Jun 22, 2015 03:56
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twotimer posted:i was always taught that scouring stainless pots was kinda toxic. I've never heard of this. It's just steel isn't it? As long as you give it a good clean afterwards it shouldn't be too bad/worse than anything you get from scraping with a metal spoon or similar. Nonstick, though, would be a terrible idea because that is somewhat toxic.
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Jun 22, 2015 04:29
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Brennanite posted:I have a dream of delicious beef stroganoff, but alas the recipe that has been handed down to me consists of: There's some easy, low-hanging improvement fruit here. Remove dried onions, replace with sauteed onion and mushrooms. Add in a dab or two of Worcestershire sauce and mustard to the sauce. Finish the beef with some garlic and butter. These steps will add dramatically to the flavor without taking up much more time (2-5 extra minutes prep to dice onions/slice mushrooms, 5-10 extra minutes cooking down the onions and mushrooms). And for fucks sake, add some black pepper.
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Jun 22, 2015 04:36
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baquerd posted:There's some easy, low-hanging improvement fruit here. Remove dried onions, replace with sauteed onion and mushrooms. Add in a dab or two of Worcestershire sauce and mustard to the sauce. Finish the beef with some garlic and butter. These steps will add dramatically to the flavor without taking up much more time (2-5 extra minutes prep to dice onions/slice mushrooms, 5-10 extra minutes cooking down the onions and mushrooms). And for fucks sake, add some black pepper. Make that lots of black pepper, black pepper goes really well in stroganoff.
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Jun 22, 2015 04:41
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Fluffy Bunnies posted:Also, say you've got 50 quail eggs. Okay, 80 quail eggs. What would you do with'em. Because I'm running out of ideas over here and they keep popping them out and the homeless shelter and food lockers only take chicken and duck eggs.
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Jun 22, 2015 07:09
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Business Gorillas posted:Anyone have a good marinade for carne asada? Making some tacos for 30-40 people in a month and I'm looking for something reasonably authentic. It's nothing too crazy. I picked up a recipe in texas from my landlord (who was from Juarez) that was basically just: squeeze 1/2 lemon squeeze 1/2 lime finely chop a large handful of cilantro (about 1/2 to 2/3 cup chopped) 4-5 minced cloves of garlic 1-2 minced / pureed chipotle peppers 1/2 tbls cumin (powdered) 1 tbls paprika 2-3 tbls oregano (we had it growing on hand, not sure how much for dry) 1 tbls maggi seasoning (use soy sauce if not available) 1 tbls salt 1 tbls pepper 2-3 cups orange juice (add all the above + ~3lbs meat to a bag, add orange juice just enough to cover the meat and seal the bag. He just did an overnight marinade. After grilling that we added in a few sliced white onions and browned them up on the grill and topped with those and some fresh cilantro and served with some lime slices to squeeze on if people wanted. Recipes vary all over on this from what I can tell but the main thing is getting in some citrus along with the cumin and garlic flavors.
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Jun 22, 2015 13:22
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Some Vietnamese help, please. How do I make "Thit Kho To"? It was loving delicious. The flavors were pretty simple, I think just hoisin, soy sauce, garlic, ginger. But the menu said "carmelized pork", so I would imagine there is something to the cooking of it. It was served screaming hot in a metal pot.
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Jun 22, 2015 14:26
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Brown pork, remove. Caramelise some sugar in a pan to make a caramel, add some fish sauce and stock. Then return meat to the pan, adding peppers, garlic, scallions to cook and reduce liquid.
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Jun 22, 2015 14:44
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Squashy Nipples posted:Some Vietnamese help, please. Miche has a recipe on the wiki and it is spot on.
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Jun 22, 2015 15:14
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That's great, thanks miche. I always forget about the wiki. When I made a recipe for it ages ago I had to translate from a viet website (because I'm a food snob). Google doesn't translate Vietnamese well. 'water colours' for 'caramel', 'meat warehouse' for 'stock' and I think 'pilgrims' for 'peppers'. Fo3 fucked around with this message at 16:28 on Jun 22, 2015 |
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Jun 22, 2015 16:25
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Casu Marzu posted:Miche has a recipe on the wiki and it is spot on. Nice, I should have thought to check there first. Thanks Miche!
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Jun 22, 2015 16:56
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That Works posted:It's nothing too crazy. I picked up a recipe in texas from my landlord (who was from Juarez) that was basically just: We do it even simpler - some seasoned salt like Lawry's or something, lime juice, and some extra powdered ancho maybe. This is just sprinkled on the meat for a few minutes or hours prior to going on the grill. The most important thing is to get a fairly fatty cut of beef and get it sliced very thin.
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Jun 22, 2015 16:58
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K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are: -10 dollar pending limit -All ingredients must come from Target -Spices are allowed to be from elsewhere Normally this wouldn't be a problem but our grocery section is hilariously tiny. Two fridges, a freezer, and three dry goods shelves tiny. And those two fridges are a milk fetishists wet dream. The competition is happening friday and I learned today that someone else is doing the exact same thing I was planning on doing (baked mac and cheese w/ bacon and bread topping). So instead of doing the same thing I wanna do something else. Problem is I'm coming up with a blank. Was hoping I could get a couple ideas from more experienced people here. For an idea of what I have to work with, the only meats in my store are bacon, pre packaged deli turkey slices, canned chicken, and canned tuna. We also have eggs, colby jack/provolone/shredded cheddar cheese, kraft singles, a whole shelf of canned soups, only three kinds of canned vegetables (corn, green beans, black beans), canned tomatoes, white/brown sugar, molasses, marshmallows, pre packaged mac and cheese, velveeta, and dry elbow pasta. Honestly I was gonna attempt a super ghetto tomato bisque until I realized it'd be mostly powder spices. Any help is much appreciated.
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Jun 23, 2015 03:12
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Black bean chili? Use lots of good spices for the best and flavor, add some corn if that's your style, serve with cheese on top.
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Jun 23, 2015 03:27
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baquerd posted:There's some easy, low-hanging improvement fruit here. Remove dried onions, replace with sauteed onion and mushrooms. Add in a dab or two of Worcestershire sauce and mustard to the sauce. Finish the beef with some garlic and butter. These steps will add dramatically to the flavor without taking up much more time (2-5 extra minutes prep to dice onions/slice mushrooms, 5-10 extra minutes cooking down the onions and mushrooms). And for fucks sake, add some black pepper. So it turned out I didn't have any cream of mushroom soup, so I made the sauce from steak au poivre and thickened it with arrowroot in its place and went from there. I'm not sure what I made was technically beef stroganoff, but it was good and probably had a bazillion calories. I cannot believe how much of a difference just sauteing the onions and mushrooms made.
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Jun 23, 2015 03:39
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EVG posted:Black bean chili? Use lots of good spices for the best and flavor, add some corn if that's your style, serve with cheese on top. Thinking that'd probably be my fallback option if nothing else. Was hoping to avoid chili since I won the last competition we had with an angus beef and bacon chili.
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Jun 23, 2015 03:57
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Brennanite posted:So it turned out I didn't have any cream of mushroom soup, so I made the sauce from steak au poivre and thickened it with arrowroot in its place and went from there. I'm not sure what I made was technically beef stroganoff, but it was good and probably had a bazillion calories. I cannot believe how much of a difference just sauteing the onions and mushrooms made. It's not quick, but it's actually mechanically very simple to do and doesn't have like a million ingredients or whatever, but that sauce ends up just mushroomy as everloving gently caress.
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Jun 23, 2015 04:23
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