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I have been briefly steaming then flash cooling squash to deep freeze it for winter. I have so much squash from my garden that I cant keep up with the limit being ice produced from the refrigerator. Some (summer) squash has a really tough rind that even if steamed for more than 20 minutes. Are there recipes for really mature squash like that? Maybe baked like a winter squash or something? Maybe a squash soup starter with the seeds and rind removed, freeze the puree and add cream when its thawed later?
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Jul 20, 2012 13:19
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Redleg posted:I have been briefly steaming then flash cooling squash to deep freeze it for winter. I have so much squash from my garden that I cant keep up with the limit being ice produced from the refrigerator. Drizzle with olive oil, salt and pepper and roast in the oven until the flesh is soft. Scoop it out with a spoon and mix with bread crumbs, herbs, lardons, cheese, whatever. Scoop back into the rind and bake to heat through. Serve twice baked squash
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Jul 20, 2012 13:36
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RazorBunny posted:Toss some angel hair in a little lemon butter, that's all you need. Thanks! My herb garden is up now, any fresh herbs that would go well with that lemon butter? homerlaw fucked around with this message at 18:46 on Jul 20, 2012 |
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Jul 20, 2012 15:26
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Rosemary and thyme, or a little bit of parsley.
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Jul 20, 2012 16:14
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Phummus posted:Drizzle with olive oil, salt and pepper and roast in the oven until the flesh is soft. Scoop it out with a spoon and mix with bread crumbs, herbs, lardons, cheese, whatever. Scoop back into the rind and bake to heat through. Serve twice baked squash That sounds great, I will try this tonight and give a trip report
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Jul 20, 2012 17:34
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How do I get some flavor or taste into this soup I call 'the blue collar soup,' It has mushrooms, carrots, potato, garbanzo and pinto beans in basic vegetable broth. I like it for some reason, but I feel this could have more flavor. What can I do?
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Jul 20, 2012 17:46
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Kurt_Cobain posted:How do I get some flavor or taste into this soup I call 'the blue collar soup,' It has mushrooms, carrots, potato, garbanzo and pinto beans in basic vegetable broth. I like it for some reason, but I feel this could have more flavor. What can I do? A sour flavor might freshen it up for you. Wine, some vinegar, or even just some citrus juice. Does it have to stay vegetarian? If not, then start by cooking a little pancetta, bacon, or just throw a leftover ham bone in there. The flavor of protein makes things more delicious and "complex". Some fish stock or oil might be good too. I have a squeeze tube of anchovy paste I put in a lot of stews, soups, and sauces. It really doesn't make it taste fishy, just better somehow. If you want it to stay veg, but want to add that kind of complexity, you could try using soy sauce or worcestershire sauce instead of salt. Even a few more "exotic" kinds of mushrooms might help it. Dried shitakes or some wild mushrooms.
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Jul 20, 2012 17:56
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Kurt_Cobain posted:How do I get some flavor or taste into this soup I call 'the blue collar soup,' It has mushrooms, carrots, potato, garbanzo and pinto beans in basic vegetable broth. I like it for some reason, but I feel this could have more flavor. What can I do? You can massage it into a sambhar of sorts: https://www.youtube.com/watch?v=F9O7_5HVSaI
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Jul 20, 2012 18:11
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Kurt_Cobain posted:How do I get some flavor or taste into this soup I call 'the blue collar soup,' It has mushrooms, carrots, potato, garbanzo and pinto beans in basic vegetable broth. I like it for some reason, but I feel this could have more flavor. What can I do? If you like the flavor, but don't think it's enough flavor, then the simplest answer might be that you aren't seasoning it enough. Scoop out a ladle of it and add more salt then you think you should and try it. A lot of people just think sodium is bad for them, or that it covers up flavors, but it really just enhances them. Garlic salt, celery salt, and onion salt might be your bag too.
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Jul 20, 2012 18:27
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Kurt_Cobain posted:How do I get some flavor or taste into this soup I call 'the blue collar soup,' It has mushrooms, carrots, potato, garbanzo and pinto beans in basic vegetable broth. I like it for some reason, but I feel this could have more flavor. What can I do? How are you preparing it? Do you just toss the veg in a pot and cook until done? Is there sauteing, etc, going on? Any herbs or seasoning? Canned or fresh veg?
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Jul 20, 2012 18:31
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Altair X89 posted:Rosemary and thyme, or a little bit of parsley. That sounds good, Thanks!
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Jul 20, 2012 18:46
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EVG posted:How are you preparing it? Do you just toss the veg in a pot and cook until done? Is there sauteing, etc, going on? Any herbs or seasoning? Canned or fresh veg?
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Jul 20, 2012 18:57
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No onions and garlic?
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Jul 20, 2012 19:07
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Never really enjoyed garlic and I seriously hate onions. They have ruined many meals for me. Now you might understand why this is so basic: picky eater.
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Jul 20, 2012 19:20
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Cooking for friends tonight and I need to know the best way to prepare a 20oz top sirloin steak. I don't have access to a grill. Thanks!
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Jul 20, 2012 19:54
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Does anyone have any slaw recommendations to go with a pulled pork shoulder I'll be smoking off? Looking for something with a bit of a twist rather than the run of the mill. Thanks!
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Jul 20, 2012 19:55
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Very Strange Things posted:
worcestershire sauce isnt vegetarian
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Jul 20, 2012 20:04
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You should also add a bit of lemon juice or vinegar to your soup. I'd use white wine or rice vinegar. The acidity will wake up a lot of flavors.
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Jul 20, 2012 20:39
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yrletter posted:Does anyone have any slaw recommendations to go with a pulled pork shoulder I'll be smoking off? Looking for something with a bit of a twist rather than the run of the mill. Thanks! Try an asian/vinegar style slaw instead of a creamy mayo based.
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Jul 20, 2012 21:21
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Terrormisu posted:Cooking for friends tonight and I need to know the best way to prepare a 20oz top sirloin steak. I don't have access to a grill. Thanks! Do you have a big cast iron pan?
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Jul 20, 2012 21:26
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PokeJoe posted:Do you have a big cast iron pan? Or, if not, do you like your steak really REALLY rare?
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Jul 20, 2012 22:09
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I guess I have a question too, I'm brining some wild boar steaks and don't know how to cool them. Grill? Bake? Also what would a good side be?
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Jul 20, 2012 23:46
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PokeJoe posted:Do you have a big cast iron pan? I only have non stick, I know, I know. Can this be done in the oven/broiler?
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Jul 21, 2012 00:52
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Terrormisu posted:Cooking for friends tonight and I need to know the best way to prepare a 20oz top sirloin steak. I don't have access to a grill. Thanks! Cast iron skillet, roaring hot. Clarified butter. Salt and herbes de provence on the steak. Cook to 135F, pull and rest for 1/3 of the cooking time. Slice on a bias and brush with melted butter. Extra points for smashing a garlic clove and letting it steep in the warm melted butter. Extra extra points for finishing with sel gris or maldon. Edit: derp, yeah you can do broiler. I'd still do salt and herbes de provence. Coat it with clarified butter and stick it under the broiler as close as you can manage. Watch it with a flashlight if lighting is inadequate. Kurt_Cobain posted:Never really enjoyed garlic and I seriously hate onions. They have ruined many meals for me. So basically you're asking for suggestions of how to add flavor without adding anything interesting? GrAviTy84 fucked around with this message at 01:13 on Jul 21, 2012 |
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Jul 21, 2012 01:09
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Anything beyond garlic and onions? Salt - check.
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Jul 21, 2012 01:27
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Kurt_Cobain posted:Anything beyond garlic and onions? Salt - check. GrAviTy84 posted:You can massage it into a sambhar of sorts: Edit: vvvvvv   The first thing I saw was the bottle of kraft salad dressing and I knew I was in for a good time, little did I know that that good time also included the gut wrenching sounds of a knife on a glass cutting board.
GrAviTy84 fucked around with this message at 04:23 on Jul 21, 2012 |
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Jul 21, 2012 01:39
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Please be serious Gravity, this is obviously a better choice and more authentic. https://www.youtube.com/watch?v=gOKQANeqvrE
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Jul 21, 2012 04:14
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Kurt_Cobain posted:Anything beyond garlic and onions? Salt - check. Buy a couple cans of crushed tomatoes and throw those in. That should help bring something much more flavorful to your boring soup. Wotan posted:Please be serious Gravity, this is obviously a better choice and more authentic.  I LIKE THE CLICKING SOUND WHEN HE CUTSHahah nice knife there "Chef". This video is awesome. CuddleChunks fucked around with this message at 05:40 on Jul 21, 2012 |
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Jul 21, 2012 05:37
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I like that he sped the video up while slicing the zucchini to make his knife skills seem competent.
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Jul 21, 2012 05:42
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 Okay, I'm hooked. I've watched four or five videos of our dear friend Chef Merlin and he really is magic. Hahaha wow. Everyone reading this thread - we're here to help. Chef Merlin means well but he takes shortcuts, misses basic flavor pairings, has horrible tools and techniques and basically cooks like an IT guy who should stick to managing servers rather than wrecking up a kitchen. Still he's a step up from where many people begin their cooking careers and he was brave enough to put his godawful recipes up for public criticism. For that alone I salute him. Now, let us show you how to avoid his grim fate by picking quality, fresh ingredients and preparing them using tools and techniques that will leave you with flavorful dishes that are diametrically opposite his gummy messes. There's the bar, with only a little effort we can do so much better.
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Jul 21, 2012 06:50
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Wotan posted:Please be serious Gravity, this is obviously a better choice and more authentic. This dude has the saddest kitchen ever. It's smaller than my dick, has an electric range, not even a garbage can. Gonna watch the rest of his videos and become a master chef. edit: This reminds me of an awesome show on the public access around here. https://www.youtube.com/watch?v=_ifkSljfthA PokeJoe fucked around with this message at 19:22 on Jul 21, 2012 |
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Jul 21, 2012 19:13
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I'm working on my baguette shaping and it's a bit...lacking. I got one good one out of this last batch, and the rest either burst along the bottom seam, unfurling the seam and looking ugly, or burst along the sides instead of out of the cuts on the top. I gave them to some friends so I don't have any pictures, and they did taste great, but I can't get them to come out right appearance-wise. Any diagnosis of what I'm doing wrong, or do I just need more practice?
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Jul 21, 2012 21:01
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The lamb leg ended up nice enough. I ended up stuffing it with two garlics blended together with lemon zest and rosemary and then roasting it for about two hours on 130 or so degrees and finishing it off under the grill for some colour. The it gort to rest while I made the risotto. It ended up nice and jucy, although next time I'll probably take it out at about 57 degrees instead of 61 like now. I like it a bit more red than it endedd up. Thanks for the input Wiggles. Today it has served as nice sandwich filling. Next time I'll, obviously, use the following method. https://www.youtube.com/watch?v=dUaTnSw6LBA DekeThornton fucked around with this message at 22:34 on Jul 21, 2012 |
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Jul 21, 2012 22:30
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Does anyone have any tips for deodorizing a smelly refrigerator? I just moved into a new apartment and the fridge is clean but smelly. My filtered water pitcher is absorbing the smell/flavor and is quite nasty.
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Jul 22, 2012 03:24
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The Moon Monster posted:Does anyone have any tips for deodorizing a smelly refrigerator? I just moved into a new apartment and the fridge is clean but smelly. My filtered water pitcher is absorbing the smell/flavor and is quite nasty. Baking soda and vinegar. It's good for more than just teeth.
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Jul 22, 2012 03:40
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I want to start buying good knives for my kitchen, one at a time. Where do I start? What's a good all-around size? I've heard good things about Global and have tried them over at my parent's house. I feel like they come from another universe, using some weird plasma-cutting technology, but I'm kinda new to this cooking deal. Would this do for my first one? http://www.amazon.ca/Global-Knives-Cooks-Knife-13/dp/B00005OL3S/ref=pd_sim_sbs_k_4 Not too expensive and medium sized. I've heard bad things (on SA) about water sharpeners, but Global recommends using them. My parents use one and their knives always feel sharp. What's the deal?
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Jul 22, 2012 04:35
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internet inc posted:I want to start buying good knives for my kitchen, one at a time. Where do I start? What's a good all-around size? I've heard good things about Global and have tried them over at my parent's house. I feel like they come from another universe, using some weird plasma-cutting technology, but I'm kinda new to this cooking deal. Personally, I don't care for Globals, but if you like your parents' then go for it. That knife is 130 mm, and is quite short for a main knife. I would go at least 210 mm, Gyuto shape. I like 240 mm myself but some prefer up to 270 mm. What is a water sharpener? Do you mean a whetstone? I think they get a bad rap because people don't know how to use them properly, but they are superb if you know what you're doing.
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Jul 22, 2012 04:48
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GrAviTy84 posted:Personally, I don't care for Globals, but if you like your parents' then go for it. Sorry, I meant something like this. http://www.amazon.ca/Global-Knives-Minosharp-Stage-Sharpener/dp/B000WZFBOS/ref=pd_bxgy_k_img_b I vaguely remember someone recommending a DVD on how to sharpen knives that came along with a sharpening tool of some kind. Also, yeah, I like my parents', but it's not like I've tried many quality knives. What's your personal favorite?
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Jul 22, 2012 04:55
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Your best bet is to research a little then go to the store and ask to try some out. Get a feel for how they work in your hand... even the most expensive knife, if uncomfortable to use, will stay in the drawer.
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Jul 22, 2012 05:06
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internet inc posted:Sorry, I meant something like this. Oh yeah those sharpeners are awful. Only use those if you hate your knives. I have this and I love it http://www.chefknivestogo.com/bester1200.html As Hed said, you should try a few to find ones that you like. Hunting down Japanese knives to try might be kind of hard though. My personal chef's knife is a 240 mm Gekko Gyuto. In hindsight, I would have gotten a Moritaka Aogami instead, but the Gekko is great. When you go to try out knives pay attention to how it feels in hand. Before you go, think about your chopping style. Are you a rocker or a chopper? Certain knife geometries lend themselves better to certain types of knife users.
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Jul 22, 2012 05:50
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