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Ron Jeremy posted:Context is everything people. Stick around, we're bound to discuss flexible boners again.
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Jun 16, 2017 21:30
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I tried and apparently failed to make chicken piccata today. I managed to cook the breaded cutlets just fine (if a little burnt), but the sauce looks completely wrong. Piccata sauce is supposed to look creamy and milky, while mine just looks like oil. I followed the Serious Eats recipe: https://www.seriouseats.com/recipes/2017/01/chicken-piccata-italian-fried-cutlet-recipe.html and I made sure to keep whisking. Any idea what I did wrong?
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Jun 16, 2017 22:47
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JawKnee posted:I wanted to make Kenji's best chili today, but I can't get my hands on dried chilies. I've been able to get fresh ones, but I'm not sure how I should approach cooking them vs. the dried ones he uses. Do you have a mexican grocery nearby (I know they're not common in some areas)? Or a fancy organic store (they may have dried chiles in their bulk section). Sometimes the big groceries I go to have them in the produce section; I know Meijer often has a little stand of them somewhere in the produce area. Unfortunately dried chiles are the most important part of chili. You may have better luck looking for a different recipe if you've got a lot of fresh chiles, for example green chile stew is common in New Mexico, and it uses fresh chiles. In green chile stew, you use roasted chiles where you've taken the skin off and chopped them.
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Jun 16, 2017 23:10
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JawKnee posted:I wanted to make Kenji's best chili today, but I can't get my hands on dried chilies. I've been able to get fresh ones, but I'm not sure how I should approach cooking them vs. the dried ones he uses. Are there no mexican markets near you?
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Jun 16, 2017 23:35
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Pollyanna posted:I tried and apparently failed to make chicken piccata today. I managed to cook the breaded cutlets just fine (if a little burnt), but the sauce looks completely wrong. Piccata sauce is supposed to look creamy and milky, while mine just looks like oil. I followed the Serious Eats recipe: https://www.seriouseats.com/recipes/2017/01/chicken-piccata-italian-fried-cutlet-recipe.html and I made sure to keep whisking. Failure to emulsify can have several causes. My guess is you had too much fat.
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Jun 17, 2017 00:03
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Pollyanna posted:I tried and apparently failed to make chicken piccata today. I managed to cook the breaded cutlets just fine (if a little burnt), but the sauce looks completely wrong. Piccata sauce is supposed to look creamy and milky, while mine just looks like oil. I followed the Serious Eats recipe: https://www.seriouseats.com/recipes/2017/01/chicken-piccata-italian-fried-cutlet-recipe.html and I made sure to keep whisking. It could be too much fat, did you follow the instructions as far as what to do if the sauce breaks?
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Jun 17, 2017 05:55
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I've never tried it on picatta sauce, but my stick blender is my go-to tool for arm-twisting a stubborn emulsion into forming or staying stable. Especially a hot one in a pan.
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Jun 17, 2017 10:59
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JawKnee posted:I wanted to make Kenji's best chili today, but I can't get my hands on dried chilies. I've been able to get fresh ones, but I'm not sure how I should approach cooking them vs. the dried ones he uses. Depending on the fresh chiles you can find, you could also make chile verde instead. 
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Jun 17, 2017 16:06
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How can I properly keep a kitchen stocked and plan meals? Right now I shop in one of two ways. 1. I find a recipe that looks good and buy what I need for it. 2. I go to the store, buy whatever looks good and throw poo poo together. It's gotten easier to make better meals as I cook more recipes and build a bigger pantry. Is there a better way?
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Jun 18, 2017 05:42
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What's an easy, basic sauce to pair with gnocchi? I've gotten pretty sick of just dumping a store-bought tomato sauce on it, so I wanted to make something easy. The first one here suggests just tossing them in butter, salt, sage and parmesan, and I like the sound of that. However, I'm also gonna be making chicken and mushrooms, and I wanna try using some of those mushrooms in the gnocchi sauce as well. Any ideas?Arrgytehpirate posted:How can I properly keep a kitchen stocked and plan meals? I'd like an answer to this as well. My current approach has been very similar, and then look up recipes to use the leftover stuff from other recipes.
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Jun 18, 2017 06:44
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Pollyanna posted:What's an easy, basic sauce to pair with gnocchi?
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Jun 18, 2017 07:21
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Arrgytehpirate posted:How can I properly keep a kitchen stocked and plan meals? The key is meals plural. If you have a plan for the week, you can shop for everything at once to have on hand when you need it. or, the way I do it, buy poo poo when it's on sale and freeze it and just defrost what you need for tomorrows dinner. and leftovers for lunch pretty much every day. As for building a pantry, for me it's just buy shelf stable poo poo when it's on sale.
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Jun 18, 2017 11:57
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Jeb! Repetition posted:Speaking of burgers, someone said you can mix mayo with the patties before cooking, and after finding out that you can fry grilled cheese in mayo instead of butter my mind is open... should I try it? I like using just a little under 1 tbls of mayo when I do grilled cheese. Usually I'll toast the interior parts of the sandwich 1st in a little butter then take that out, spread mayo, add cheese, then do the exterior parts on the grill in butter. I find the mayo kinda helps mix in with the cheese and gets it more evenly melted and all a bit more gooey in the end. The tartness is nice also if you're using a more mild cheddar or american cheese.
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Jun 18, 2017 14:54
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That Works posted:I like using just a little under 1 tbls of mayo when I do grilled cheese. Usually I'll toast the interior parts of the sandwich 1st in a little butter then take that out, spread mayo, add cheese, then do the exterior parts on the grill in butter. I find the mayo kinda helps mix in with the cheese and gets it more evenly melted and all a bit more gooey in the end. The tartness is nice also if you're using a more mild cheddar or american cheese. I think they are talking about putting mayo on the outside and frying in that instead of butter, it works well.
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Jun 18, 2017 17:16
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AVeryLargeRadish posted:I think they are talking about putting mayo on the outside and frying in that instead of butter, it works well. Haven't tried that
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Jun 18, 2017 18:12
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So, I'm wondering if this distant memory I seem to recall is actually a memory, or just some nonsense I've made up in my head. I thought I read somewhere, years ago, that meat that smells a bit funky is actually usually safe to eat because the smell is from the waste produced by lactobacillus or some other innocuous bacteria, which has eaten all of the other nasty bacteria. Alternatively I might have actually heard it somewhere and believed it because herp de derp. I feel like maybe this is nonsense because it doesn't really account for food safety rules like not leaving raw meat at room temperature for more than a couple hours, etc.
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Jun 18, 2017 18:41
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If its cryrovac'd it usually has a funky smell but is ok, is that what you're thinking of? It smells more "worst fart I've ever smelled" then "literally rotting meat" and usually goes away after being aired out for a bit.
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Jun 18, 2017 19:25
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The Doctor posted:So, I'm wondering if this distant memory I seem to recall is actually a memory, or just some nonsense I've made up in my head. I thought I read somewhere, years ago, that meat that smells a bit funky is actually usually safe to eat because the smell is from the waste produced by lactobacillus or some other innocuous bacteria, which has eaten all of the other nasty bacteria. What are the specifics of the situation? Do you have some meat that you've had I. The fridge for five days and you're unsure of its freshness, or was it meat you just purchased? If you just bought it and it smells slightly funky but not rotten, I'd say go for it. If you've had it for a bit and it smells funky, I'd err on the side of caution and pitch it. What's "funky", anyway? The mere presence of a smell, or rotting flesh?
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Jun 18, 2017 23:02
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SubG posted:Al burro (the butter and parm thing) I never knew this had a name until you brought it up. I always just thought of it as "gently caress it, I'm too lazy to make a sauce".
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Jun 19, 2017 15:58
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fwiw there is an overwhelmingly greater number of pasta dishes that follow that "gently caress it, I'm too lazy to make a sauce" pattern than there are dedicated sauce things.
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Jun 19, 2017 16:05
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So I've tried this recipe a couple times. http://www.food.com/recipe/tony-lukes-italian-roast-pork-sandwich-the-real-deal-109581 The first time I tried it in an oven at like 275 for 3ish hours. It was the most amazing smell to ever come out of my oven, but the meat was still pretty tough. The second time I tried it I used the crockpot method from the recipe and it wound up being so tough as to be inedible. What should I do to get the roast nice and tender?
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Jun 19, 2017 22:18
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Cook it for longer? Like, until it falls apart.
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Jun 19, 2017 22:25
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yeah, braises can be sometimes a pain in the rear end with timing. if it's tough, it's not done yet. Just make sure it doesnt dry out and keep the roast/crockpot train rollin until it's tender.
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Jun 19, 2017 22:30
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fr0id posted:So I've tried this recipe a couple times. http://www.food.com/recipe/tony-lukes-italian-roast-pork-sandwich-the-real-deal-109581 Pork shoulder is what you use to make BBQ pulled pork, and it's often smoked at 225 for upwards of 12 hours. At home, with a small roast (if you're really going for 2.5 lbs), i would expect to do 4 hours at least at 275 or so. Also, get an oven thermometer; the oven setting is notoriously unreliable unless you have a premium appliance, and undershooting your target when it's already low is going to cause problems. EDIT: yeah also just checking it for doneness is wise. You can always add more liquid if too much evaporates during the roasting time.
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Jun 19, 2017 22:33
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Lawnie posted:Pork shoulder is what you use to make BBQ pulled pork, and it's often smoked at 225 for upwards of 12 hours. At home, with a small roast (if you're really going for 2.5 lbs), i would expect to do 4 hours at least at 275 or so. Also, get an oven thermometer; the oven setting is notoriously unreliable unless you have a premium appliance, and undershooting your target when it's already low is going to cause problems. You mention more liquid, the original recipe doesn't call for any. How do I know to add more? Also, any suggestions on doing this in a pressure cooker to save time? Mine suggests having liquid in the cooker but I wouldn't that cause the rub to wash off the pork?
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Jun 20, 2017 05:07
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fr0id posted:You mention more liquid, the original recipe doesn't call for any. How do I know to add more? Also, any suggestions on doing this in a pressure cooker to save time? Mine suggests having liquid in the cooker but I wouldn't that cause the rub to wash off the pork? A pork shoulder usually gives off more than enough liquid on its own but you can start it off with a cup or so water or stock to get it going and make sure it doesn't stick or scorch to the bottom. If for some reason it's evaporating more liquid than it's leaking out, just add a little more. As for the rub, if you pull it at the end all the rub will get mixed around anyhow. Don't sweat it. Pork shoulder is very forgiving.
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Jun 20, 2017 05:19
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Ron Jeremy posted:Pork shoulder is very forgiving. Yup. And it's even more forgiving in the slow cooker! Just coat the bottom of the crock with some oil (so nothing sticks), add the pre-rubbed shoulder, and then pour in some plain water (about 1/3 to halfway up). Enough fat and juices should come out that you shouldn't need to top it off.
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Jun 20, 2017 12:32
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When making burrito fixings, should I throw the black beans (canned/soaked) into the rice maker with the rice, or cook them separately?
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Jun 20, 2017 18:23
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Mister Facetious posted:When making burrito fixings, should I throw the black beans (canned/soaked) into the rice maker with the rice, or cook them separately? They'll still take a lot longer to cook than the rice. Cook them separately. Preferably all day and with pork products.
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Jun 20, 2017 18:33
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If they're canned they're already cooked though.
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Jun 20, 2017 19:35
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This is true. I was talking about soaked beans.
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Jun 20, 2017 20:04
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cook (heat) em separately. I'd add a bit of cumin, salt to taste, and simmer with a bay leaf. Adding them to the rice will just discolor the rice, and will just make the burrito more homogeneous. I think burrito filling ratios should evolve over the course of burrito consumption. edit: vvvv epazote is great, too, but I almost never have any. GrAviTy84 fucked around with this message at 20:13 on Jun 20, 2017 |
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Jun 20, 2017 20:07
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I like adding epazote and salt to black beans. Will try cumin next time.
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Jun 20, 2017 20:09
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Dumb question about vermicelli noodles, the kind you use for Sesame Noodles and the like. How long are these supposed to take to cook? Everything I read on the web was like just pour hot water over them and let them soak for roughly ~15 minutes, etc. So I did that but mine were absolutely nowhere near done, it took closer to about 40 minutes before they even started getting to what I'd call al dente. Definitely not what I'd call 'mushy' or anything. Am I doing something wrong or what, this seems like it shouldn't be real complicated.
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Jun 21, 2017 02:14
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What did the packaging instructions say?
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Jun 21, 2017 02:18
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It said absolutely nothing  They tasted fine once they finally got cooked through I'm just confused about the time disparity.
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Jun 21, 2017 02:25
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Did you cover the soaking noodles or were they uncovered?
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Jun 21, 2017 02:59
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Left them uncovered.
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Jun 21, 2017 04:20
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is there a general rule about what tastes better: freeze meat -> defrost meat -> cook or cook meat -> freeze the cooked meat/meat-based recipe -> defrost specifically, I have a whole chicken, turkey split breasts, and turkey cutlets (boneless). I'm definitely going to cook the cutlets, and probably going to roast the chicken and freeze the bone-in breasts. is there a general rule about this
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Jun 22, 2017 13:47
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there isn't. Chili and poo poo with lots of connective tissues are aok and sometimes better leftover. Chicken and turkey isn't chili.
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Jun 22, 2017 14:10
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