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GrAviTy84 posted:Out of curiosity what material is your peel? I have a wood for building and transferring and an aluminum for removal. I recommend building the pizza as fast as you can once the dough hits the peel. And after each step give the peel a wiggle to make sure the pie is still loose I assume the peel is the big wooden spoon pizza chefs use to slide the pizza into the oven, yeah? in that case, the only peel I had that was large enough to hold the pizza as I built it was a smooth plastic one.
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Jun 9, 2017 11:00
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Loopoo posted:I feel so bad right now. I wasted a tonne of ingredients on an absolute brick of a pizza that I can barely put a dent into. I also think the amount of dough I made was for two large pizzas... I turned it into one mega pizza which gave me a crust thicker than my arm. Pizza looks easy but it's tough to get it right. But loving it up a few times teaches you what not to do, and that's invaluable. Kid at work had a bunch of poo poo come in from Amazon. Probably $90 worth of fancy pepperoni, cheese, san marzano tomatoes... I asked what he was doing, said he was making a pizza. I asked if he made them often and he said it was his first time. I told him to just use Hunt's tomato sauce and Hormel pepperonis until he gets the confidence to do one the right way so he doesn't waste his fancy ingredients. He came to work next monday with a bunch of pictures of jacked up pizzas but he started to get the hang of it after a few tries. vermin posted:Don't beat yourself up too bad! We've all been there! I got so angry at a cheesecake I drowned once it took months before I tried it again. Last time I hosed up a cheesecake I angrily went back to Kroger, bought all new stuff, and stayed up till 11:00pm making it.
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Jun 9, 2017 13:11
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Gotta bake two pies for this weekend (pumpkin and strawberry rhubarb since today is strawberry rhubarb day). Wondering if anyone has little tips and tricks for making pies that recipes don't usually cover. They're for a birthday and I really want to impress.
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Jun 9, 2017 15:21
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You should make your own pizza sauce, it's incredibly easy and you can freeze it. I make mine with carrots, onions, celery, garlic, tinned tomatoes, oregano. Fry the first four, add the tomatoes and oregano, cook for bit, blitz, reduce, freeze by the ladleful.
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Jun 9, 2017 17:55
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Verisimilidude posted:Gotta bake two pies for this weekend (pumpkin and strawberry rhubarb since today is strawberry rhubarb day). Wondering if anyone has little tips and tricks for making pies that recipes don't usually cover. They're for a birthday and I really want to impress. Are you making your own crust? That's the hardest part of pie really. I think having the ingredients (and everything else) cold helps, because then the fat doesn't melt and lets the crust stay flaky. There's lots of different takes on it (shortening/butter/lard, food processors, vodka instead of water), but just look for one that attempts to use cold ingredients, and minimally works the dough so it stays flaky.
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Jun 9, 2017 18:30
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Scientastic posted:You should make your own pizza sauce, it's incredibly easy and you can freeze it. I like mine simpler and kind of chunky. Whole plum canned tomatoes. Drain off the liquid. Crush with hands. Add minced garlic, salt, and pepper.
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Jun 9, 2017 18:53
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Mine is a good way of getting secret vegetables in for the kids
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Jun 9, 2017 19:03
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I make that onion & butter reduced tomato (pasta) sauce and add oregano.
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Jun 9, 2017 19:05
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blend up and add sun-dried tomatoes - delicious (and pastey)
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Jun 9, 2017 19:07
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I start with a can of crushed tomatoes in a fine strainer and stir over a bowl until a lot of liquid has drained off and it is the consistency I want. Add oregano, garlic, S&P, red pepper flake and microwave for a couple minutes just to infuse the flavors a bit.
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Jun 9, 2017 19:13
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Sorry for the incoming Instant Pot shilling I'm about to force you all to witness: the IP is actually really nifty, and it's definitely one of the few kitchen gadgets that I regularly use to make my life easier. Meals get cooked in no time and turn out real delish, big blocks of frozen stuff I cooked previously gets defrosted and heated up perfectly in no time. Before the IP, I was whacking the frozen food in the oven to defrost and cook it, but it'd either dry it out, or heat up the outside and leave the inside cold, whilst also taking close to an hour or more to fully heat. Had a batch of spicy chicken curry I made 2 weeks ago and whacking it in the IP had it coming out like it was fresh in only 20 mins. I know I could be smart and just leave it in the fridge overnight to thaw, but some days I don't plan on having an emergency meal, and only decide on it at the last second. Just gotta represent how nice a gadget this is. I also think I'm gonna channel all the enthusiasm and advice I received in this thread and tackle the pizza problem today, I gotta overcome that fear. I'm going to make the recipe using half ingredients, cause last time I had far too much dough.
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Jun 10, 2017 12:20
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My favorite pizza sauce is the garlic dip from Papa John's.
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Jun 10, 2017 13:08
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Ranch dressing and pineapple. kidding. Though I hold almost no shame in pizza topping territory. I personally like to make a sauce using canned fire roasted tomatoes, drained, some crushed, minced garlic, and a little red wine and reduce. Top with fresh mozz and whatever vegetables are around, I like shrooms and peppers. You do you. I hate when goons steer things into what is/isn't pizza territory. It's a vehicle to use flat bread to use old things that would go off otherwise into going into your mouth. If that's clams and cabbage and pineapple and ranch dressing, whatever. Do it. Don't be that guy. In regards to pies; please try using chilled lard for the crusts if you're making them from scratch. Recipes abound on Google so I won't bore you with them here, but a food processor, cold water, and cold lard, and flour and you can hammer out a pie crust easier than you're lead to believe. Good enough that people will notice and easy enough that you'll say "weren't nothing" while thumbing your overalls like a proud old farmer.
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Jun 10, 2017 14:16
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Learn from my mistake: don't add a ladle of water to a roaring pan to steam veggies, when said veggies have been generously doused in chilli flakes and cayenne pepper. It'll just about knock you on your rear end and leave you sneezing and coughing for ten mins. Entire kitchen starts making my eyes water and nose tingle when I walk into it cause all that spicy goodness is floating about.
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Jun 10, 2017 14:23
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Loopoo posted:Learn from my mistake: don't add a ladle of water to a roaring pan to steam veggies, when said veggies have been generously doused in chilli flakes and cayenne pepper. It'll just about knock you on your rear end and leave you sneezing and coughing for ten mins. Entire kitchen starts making my eyes water and nose tingle when I walk into it cause all that spicy goodness is floating about. Ah yes. Everyone has an aresolized capcacium story like that.
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Jun 10, 2017 14:46
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I thought to myself "I can pan fry things in my homemade scotch bonnet oil" My wife accused me of making home brew pepper spray when I did that.
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Jun 10, 2017 16:23
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Preparing horseradish in a vitamix is similarly fun.
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Jun 10, 2017 16:28
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Flash Gordon Ramsay posted:Preparing horseradish in a vitamix is similarly fun. Give me ways I can use my Vitamix more often. I feel like I shelled out a lot of money for a fantastic blender, but I'm not utilizing it enough to make me think "That was money well spent". Aye, smoothies are great and all, and the Vitamix makes some drat good ones (literally zero bits in it, smoothest drink ever), but I wanna know what other uses I can put it to, to feel like I didn't just throw a bunch of money away for something I rarely use. When I was regularly weightlifting, it was a godsend, as I'd be able to throw milk, bananas, and oats into it and blitz up a perfectly smooth protein drink. But other than that, I've never really used it. - Iced coffees - Smoothies - Soup That's pretty much all I've ever used it for. I once tried wet-chopping poo poo but it turned out pretty badly.
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Jun 10, 2017 16:33
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Loopoo posted:Give me ways I can use my Vitamix more often. I feel like I shelled out a lot of money for a fantastic blender, but I'm not utilizing it enough to make me think "That was money well spent". Aye, smoothies are great and all, and the Vitamix makes some drat good ones (literally zero bits in it, smoothest drink ever), but I wanna know what other uses I can put it to, to feel like I didn't just throw a bunch of money away for something I rarely use. Oil + fresh herbs to get herb emulsions. Eggs + oil and optionally garlic, lemon juice, fresh herbs or spices to get home made mayo/aioli, poo poo tons of garlic + olive oil to get a true aioli. Also lots of salad dressings are emulsions where a powerful blender is useful.
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Jun 10, 2017 17:00
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What are some relatively light but tasty salad dressings I can whip up in the Vitamix? I love salad, but I tend to eat it plain, cause I ain't ever gonna be the type of person who goes out and buys the really unhealthy store salad dressings that you can just drizzle on (I remember when I first saw one, I figured I'd buy it cause hey, easy salad dressing, but then I looked at the information on the back and one serving had an insane amount of your RDAs, from fat to salt to calories). I know dressing will always be high in that stuff, but I'd feel better knowing exactly what I put into it. I'm not a fan of thick and creamy dressings like caesar dressing. The herb emulsion seems like a great idea to drizzle over some salmon before I poach it. PS: I'm sorry for posting so heavily in this thread with a heap of inane stuff, it's just you lot really got me into cooking and I've kinda become obsessed with it and it's great having near-instant feedback and tips. I'm totally taking you all for granted.
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Jun 10, 2017 17:06
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Suspect Bucket posted:Ah yes. Everyone has an aresolized capcacium story like that. Yes, yes we do  I got very excited about blending up my own chili powder and blitzed and food processor'd up a bunch of mild chilis with a few dried hot ones and some cumin seeds until it was an ultrafine dust. My habit of taking a big sniff of whatever I am cooking/ blending etc after opening a lid did not serve me well. I was on the floor in the fetal position crying for >10 minutes.
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Jun 10, 2017 17:13
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Mine is I was candying habeneros and dumped a pot of near boiling sugar syrup onto them. The steam cloud that came out hit me in the face and left me coughing and sputtering for a good while. For the ready of the process I had a bandana around my face like a bandito.
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Jun 10, 2017 18:17
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Loopoo posted:What are some relatively light but tasty salad dressings I can whip up in the Vitamix? I love salad, but I tend to eat it plain Oh god please don't just eat plain leaves gently caress Vinaigrette: 2/3 olive oil 1/3 white wine vinegar Add other things as they appeal Shake in an old jam jar Pour over salad Toss Toss the salad
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Jun 10, 2017 18:25
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Loopoo posted:What are some relatively light but tasty salad dressings [...] Someone has led you astray, my friend. Real Caeser salad dressing, while rich, shouldn't be thick and creamy like the bottled stuff. Heavy garlic, lemon juice, Worchestershire sauce, minced anchovy fillets, raw egg yolks, olive oil. That's it. e: quote:Oh god please don't just eat plain leaves gently caress Big Beef City fucked around with this message at 18:58 on Jun 10, 2017 |
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Jun 10, 2017 18:55
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I learned the difference between parchment paper and wax paper the hard way when making candy.
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Jun 10, 2017 19:04
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I find this works best if you have a pair of strong hands massages your tests while you chew
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Jun 10, 2017 19:32
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What can I make that's cheap and easy with bone in drumsticks? I've got like seven pounds of those things in the freezer. I'm terrible at deboning chicken.
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Jun 10, 2017 21:58
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I keep trying to bake angel food cakes and they keep falling while baking. This last one was rising really nicely but ended up being the worst fall so far. What can I do differently?
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Jun 10, 2017 22:22
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22 Eargesplitten posted:What can I make that's cheap and easy with bone in drumsticks? I've got like seven pounds of those things in the freezer. http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html This is pretty good. Or you could do Doro Wat.
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Jun 10, 2017 22:33
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What is it about maple syrup that makes it thicken nut butters? The first time I added some to a homemade nutella it seized up the entire batch and I couldn't process it smooth again. The next time I added just a little and it thickened it tremendously, but not to the point of being ruined.
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Jun 10, 2017 22:39
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Dogwood Fleet posted:I keep trying to bake angel food cakes and they keep falling while baking. This last one was rising really nicely but ended up being the worst fall so far. What can I do differently? Are you sure the whites aren't over/under whipped? That's where I'd start. Also make sure there's no oil near it when you make it, oils can lower the stability of the egg whites (and even prevent proper whipping in the first place). Recipes call for ungreased pans. Also, you're using the special angel food cake pans right?
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Jun 10, 2017 22:43
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Eeyo posted:Are you sure the whites aren't over/under whipped? That's where I'd start. The recipe called for hard peaks, which I had. The internet is advising soft peaks, I might try that next time. There wasn't oil anywhere near that thing and I did use a proper angel food cake pan. The problem seems to happen partway through baking.
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Jun 10, 2017 22:52
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22 Eargesplitten posted:What can I make that's cheap and easy with bone in drumsticks? I've got like seven pounds of those things in the freezer. https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken Or, absent sous vide: http://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html
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Jun 10, 2017 22:55
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Does anybody use plain yogurt for marinades? I've thinned some out with nice olive oil with good results on beef and chicken...just wondering if there are some good recipes/methods.
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Jun 11, 2017 03:13
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Peetown Manning posted:Does anybody use plain yogurt for marinades? I've thinned some out with nice olive oil with good results on beef and chicken...just wondering if there are some good recipes/methods. Tandoori recipes use yogurt as the base for the marinades. http://www.simplyrecipes.com/recipes/tandoori_chicken/
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Jun 11, 2017 03:35
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My propane grill took 20 minutes to heat up to 200F. Is that a low propane issue or a clean your grill you gently caress issue?
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Jun 11, 2017 04:50
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Dogwood Fleet posted:The recipe called for hard peaks, which I had. The internet is advising soft peaks, I might try that next time. There wasn't oil anywhere near that thing and I did use a proper angel food cake pan. The problem seems to happen partway through baking. Are you opening the oven while the cake is baking? Sudden temperature changes can cause cakes to fall if they happen at the wrong time. I've also heard loud noises during baking can cause some more delicate cakes to fall, though I think that's probably a myth.
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Jun 11, 2017 06:09
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Dogwood Fleet posted:I keep trying to bake angel food cakes and they keep falling while baking. This last one was rising really nicely but ended up being the worst fall so far. What can I do differently? What's your recipe? Cream of tartar added to the egg whites can help stabilize them. The loud noises thing is mostly a myth impact is more likely to knock the air out of something like an angel food cake or a souffle.
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Jun 11, 2017 12:55
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Peetown Manning posted:Does anybody use plain yogurt for marinades? I've thinned some out with nice olive oil with good results on beef and chicken...just wondering if there are some good recipes/methods. The first recipe I saw yogurt marinated chicken is this, it comes out pretty tasty: http://foodwishes.blogspot.com/2012/05/spicy-tarragon-yogurt-grilled-chicken.html
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Jun 11, 2017 13:51
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vermin posted:My propane grill took 20 minutes to heat up to 200F. Pick up the tank? Get charcoal
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Jun 11, 2017 14:07
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