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Do we have a thread for "hey, here's what's in my fridge, help me think of something interesting?" Like what they do on Splendid Table, or those FoodTV cooking competition shows where they give the contestants 3 bizarre theme ingredients. Or is this basically the thread for that?
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Aug 2, 2017 22:24
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JacquelineDempsey posted:Do we have a thread for "hey, here's what's in my fridge, help me think of something interesting?" Like what they do on Splendid Table, or those FoodTV cooking competition shows where they give the contestants 3 bizarre theme ingredients. Or is this basically the thread for that? this has been the thread for that, but it's a perennial problem and a sort of question that gets asked in here a lot. make a thread specifically for it, i think it's a great idea!
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Aug 2, 2017 22:34
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hakimashou posted:A hundred-ish dollar Zojirushi rice cooker will make rice perfectly every single time with no effort at all. Just rinse the rice, put it in, fill with water to the line, close the lid, push the button. The timer function if you get one with it is basically magic.
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Aug 2, 2017 22:41
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hakimashou posted:A hundred-ish dollar Zojirushi rice cooker will make rice perfectly every single time with no effort at all. Just rinse the rice, put it in, fill with water to the line, close the lid, push the button. And if you're a lazy loser long grain rices cook pretty well both rinsed and not.
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Aug 2, 2017 22:49
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AnonSpore posted:Got a friend who's visiting from Germany who asked me if I want anything from there. What are some good shelf-stable German foods that can survive a trip through checked luggage? Haribo and Ritter Sport 
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Aug 2, 2017 23:06
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GrAviTy84 posted:this has been the thread for that, but it's a perennial problem and a sort of question that gets asked in here a lot. make a thread specifically for it, i think it's a great idea! Cool! I keep finding myself in this situation bc I started work for a deli in a grocery store. Mgmt is cool about us taking stuff home that we can't sell, so in one night I'll end up bringing home free things like bruised produce, a jar of peanut butter that's one day out of code, a carton of eggs we couldn't sell bc it has 2 cracked eggs in it, some quinoa that someone bagged from our bulk section then left in another dept when they changed their mind, and the likker from the spicy collards from our deli's hot bar. I get home and look at it and say "NOW what?" I like to think myself a clever cook, but tonight I'm just stumped. Thought maybe some other goons might have either the same problem of "wtf do I do with what I have?", or creative solutions. I'll try to craft an OP! edit: the above are just examples, not actually what I'm dealing with tonight
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Aug 2, 2017 23:11
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Anyone have a good recipe for arroz con costra? I heard a description and it sounds like extremely my poo poo but the recipes I see seem kinda varied (and most of them are in Spanish, which I can't read) and I'm wary.
AnonSpore fucked around with this message at 23:31 on Aug 2, 2017 |
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Aug 2, 2017 23:29
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If you're lazy about washing rice then you probably don't have one of these, and you should get one. https://www.amazon.com/Kotobuki-Japanese-Washer-Drain-Clear/dp/B00DSNQPD2 Its 5$, you put the rice in, run some water over it, spray it with the sprayer on your sink if you've got one, it takes like 30 seconds.
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Aug 2, 2017 23:37
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How's that different than any colender
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Aug 2, 2017 23:40
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Anyone have any experience using bromelain-based meat tenderizer in marinades? I thought I'd try adding some to my beef jerky marinade but I'm worried it'll make the meat too mushy since it's so thin.
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Aug 3, 2017 00:11
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Submarine Sandpaper posted:How's that different than any colender The holes are small enough that rice doesnt go through. It's also got little bumps on the bottom you rub the rice against when you rinse it and ribs on the sides. Also it only has holes on the very bottom so water will pool in there while you're running it so you dont waste water. But you can use it as a colander too i guess if you want. I keep the rice measuring cup and the paddle in the rice washer thing so I have it all together when I need it. You're paying 100+ bucks for a rice cooker get the special 5$ rice colander too, don't do just half a thing.
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Aug 3, 2017 00:19
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I'm really having trouble imagining needing a special device to wash rice instead of just swirling the water around in the cooking vessel and then pouring it off.
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Aug 3, 2017 00:36
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SubG posted:I'm really having trouble imagining needing a special device to wash rice instead of just swirling the water around in the cooking vessel and then pouring it off. With 5 bucks you won't need to imagine it!
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Aug 3, 2017 00:46
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Bollock Monkey posted:We started going mostly veggie a few months ago. Veg Recipes of India has been really handy, and Indian food is a great go-to for delicious and fairly easy veggie stuff. Thanks! Very much appreciated
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Aug 3, 2017 00:48
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Thanks thread for your collective advice on my mysterious danger chili, I had some for lunch and am still mostly alive. Good info on watching out for folks who may be more vulnerable to food poisoning effects tho, never really thought about that before (not that it comes up often, but a good consideration to pack away in the back of your mind).
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Aug 3, 2017 05:00
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I made Paul Hollywood's bloomer bread loaf and that thing is loving delicious (and easy to make).
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Aug 3, 2017 05:03
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hakimashou posted:If you're lazy about washing rice then you probably don't have one of these, and you should get one. I have one and my complaint is they drain super slow. I switched to a mesh colander and it works better for me.
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Aug 3, 2017 05:42
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If I'm interested in getting a few quality pieces of cookware to last '4 lyfe,' could I go wrong with Le Creuset? At $200 for a 12'' iron skillet and $100 for a casserole, I should hope not. With these very pricey dishes, though, I need to replace probably a kitchen worth of cookware sets that come with 20+ pieces, of which 16 are never used and just take up space. Can this iron skillet effectively replace a plain stainless steel frying pan? I can brown beef, make risotto, etc in it, correct?
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Aug 3, 2017 13:27
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Uncle w Benefits posted:If I'm interested in getting a few quality pieces of cookware to last '4 lyfe,' could I go wrong with Le Creuset? At $200 for a 12'' iron skillet and $100 for a casserole, I should hope not. Cast iron pans are useful and certainly have their place, but if you're looking for high-quality workhorses, I'd recommend getting an All-Clad stainless steel pan for everyday use over a Le Creuset cast iron pan. Not to mention cast iron is dirt cheap and ubiquitous and the Le Creuset version is no more effective than a $20 Lodge.
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Aug 3, 2017 14:21
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The Midniter posted:Cast iron pans are useful and certainly have their place, but if you're looking for high-quality workhorses, I'd recommend getting an All-Clad stainless steel pan for everyday use over a Le Creuset cast iron pan. Not to mention cast iron is dirt cheap and ubiquitous and the Le Creuset version is no more effective than a $20 Lodge. Yeah I agree. The $200 on he linked is enameled on the inside, but still-i don't think I would want to cook with that all day, every day.
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Aug 3, 2017 14:31
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wormil posted:I have one and my complaint is they drain super slow. I switched to a mesh colander and it works better for me. Mesh strainer + sink sprayer works great.
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Aug 3, 2017 14:33
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The Midniter posted:Cast iron pans are useful and certainly have their place, but if you're looking for high-quality workhorses, I'd recommend getting an All-Clad stainless steel pan for everyday use over a Le Creuset cast iron pan. Not to mention cast iron is dirt cheap and ubiquitous and the Le Creuset version is no more effective than a $20 Lodge. Neat. They sell Lodge at my hardware store. For a frying plan, bigger is better right? Nobody who went to cook said 'I wish I had a smaller pan' did they? I should just get one large all clad pan.
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Aug 3, 2017 14:49
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Uncle w Benefits posted:Neat. They sell Lodge at my hardware store. For a frying plan, bigger is better right? Nobody who went to cook said 'I wish I had a smaller pan' did they? I should just get one large all clad pan. Bigger is usually better, but I wouldn't get any pan that's significantly larger than the largest burner you have since you want to be able to heat the whole pan to approximately the same temp and maintain that temp during cooking. I think for a standard range, I'd keep the max to 12".
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Aug 3, 2017 14:56
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Uncle w Benefits posted:Neat. They sell Lodge at my hardware store. For a frying plan, bigger is better right? Nobody who went to cook said 'I wish I had a smaller pan' did they? I should just get one large all clad pan.
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Aug 3, 2017 15:23
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I picked up a 12'' Lodge iron pan. It's in the oven right now at 450* slathered in Crisco to season it. After an initial two hours, I'll put a layer of peanut oil in it for another go at 450* for two hours.
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Aug 3, 2017 16:43
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Uncle w Benefits posted:I picked up a 12'' Lodge iron pan. When you say slathered...I hope you didn't leave it on thick. At all. You should wipe it on a warm pan, then wipe it all off so it's just shiny.
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Aug 3, 2017 16:44
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Flash Gordon Ramsay posted:When you say slathered...I hope you didn't leave it on thick. At all. You should wipe it on a warm pan, then wipe it all off so it's just shiny. Or alternatively make some cornbread in it
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Aug 3, 2017 16:50
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Flash Gordon Ramsay posted:When you say slathered...I hope you didn't leave it on thick. At all. You should wipe it on a warm pan, then wipe it all off so it's just shiny. It wasn't coated thick, with peaks of Crisco visible. It was certainly thick, but no standing Crisco. Also the pan was definitely cold  What if, for instance, I had laid it on real thick like that? uncle w benefits fucked around with this message at 17:03 on Aug 3, 2017 |
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Aug 3, 2017 17:00
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taqueso posted:Mesh strainer + sink sprayer works great. That's what I do. But some people are super obsessive about washing rice. Uncle w Benefits posted:It wasn't coated thick, with peaks of Crisco visible. It was certainly thick, but no standing Crisco. Also the pan was definitely cold You can lay it on thick, just don't LEAVE it on.
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Aug 3, 2017 17:03
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Uncle w Benefits posted:It wasn't coated thick, with peaks of Crisco visible. It was certainly thick, but no standing Crisco.
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Aug 3, 2017 17:03
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Uncle w Benefits posted:It wasn't coated thick, with peaks of Crisco visible. It was certainly thick, but no standing Crisco. Also the pan was definitely cold It will be gummy as hell. Even without peaks, a thick layer tends not to polymerize properly. The easiest way to get a thin layer with any fat is to warm the pan a bit before you apply, then wipe it off. And just like any thing wiht grease on it, you won't be able to wipe it all off, a very thin layer will remain, except in this case that's a good thing.
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Aug 3, 2017 17:05
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Uncle w Benefits posted:It wasn't coated thick, with peaks of Crisco visible. It was certainly thick, but no standing Crisco. Also the pan was definitely cold As others have said it will be all gummy, you will need to thoroughly scrub everything off and start over again, this time with a very thin layer, there should be just a sheen of oil on the surface.
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Aug 3, 2017 17:19
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Relax, though. With enough cooking the seasoning will wear into itself anyway. Just use it and it will continue to get better. I have a bunch of pans and such but truth be told 98% of the time I just grab my family heirloom 10 inch cast iron and cook with it. I don't even take it off the stovetop I use it so much.
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Aug 3, 2017 17:30
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drat. When I scrub everything off I should just pour about a half a cup of salt into the pan and scrub the salt dry with a paper towel?
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Aug 3, 2017 17:30
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Uncle w Benefits posted:drat. When I scrub everything off I should just pour about a half a cup of salt into the pan and scrub the salt dry with a paper towel? Since you don't have anything seasoned really, don't worry about just using salt or whatever. Just scrub the poo poo out of it under hot water and even soap to get rid of any traces of sticky Crisco residue, then dry completely.
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Aug 3, 2017 17:41
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I just got a quite nice teak, end It's my understanding that it should be oiled daily for a few days prior to using. A video I'd watched, which is what prompted me to look into getting a nicer cutting board than "that plastic thing I've had for years" featured Gordon Ramsay giving advice on important kitchen items that can be durable yet affordable. When he was talking about cutting boards, he mentioned oiling them occasionally if they appeared dry or scratched, but he specifically said "any cooking oil will do". From a cursory Google search, however, I'm seeing lots of sites specifically stating that cooking oil should NEVER be used on boards as it can go rancid. They seem to recommend mineral oil or beeswax. What are y'alls suggestions? Annath fucked around with this message at 17:53 on Aug 3, 2017 |
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Aug 3, 2017 17:48
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Buy cheapass mineral oil at your local drugstore. It will be heavy oil, which is harder to rub in, but it will work. You can buy light mineral oil, but it will cost a little more, and you might have to source it online.
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Aug 3, 2017 17:53
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The Midniter posted:Since you don't have anything seasoned really, don't worry about just using salt or whatever. Just scrub the poo poo out of it under hot water and even soap to get rid of any traces of sticky Crisco residue, then dry completely. I think I'm going to take the previous posters advice and just relax. I was going to use it this evening to make some burgers and it makes sense that the fat will probably even out and fix itself with continued use
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Aug 3, 2017 17:55
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Ikea sells cheap mineral oil for this exact purpose.
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Aug 3, 2017 17:55
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Uncle w Benefits posted:I think I'm going to take the previous posters advice and just relax. I was going to use it this evening to make some burgers and it makes sense that the fat will probably even out and fix itself with continued use If you don't get rid of the initial too-heavy layer of "seasoning", it is going to eventually flake off by itself, leaving bare iron underneath, and in an uneven fashion. Even if you go the route of "just use it" to season it, I'd still recommend scrubbing it bare before you start cooking with it.
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Aug 3, 2017 18:03
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