|
FoxTerrier posted:Three Guys from Miami are legit, but some of their recipes are weird to me (sup Cubano). I don't use cinnamon at all and doing so sounds vaguely sacrilegious. Honestly I'm down with the allspice, it gives it that "meat but in a dessert-y kind of way" flavor that I always loved about pastelitos. But two whole teaspoons of cinnamon is just nonsense. My mom suggested a little balsamic vinegar might counteract it. I don't think BV would completely destroy the flavor profile if used judiciously... My abuela is from Oriente but we can never get recipes out of her, she always says "I don't remember!" or "I don't know how much to use, I just make it up!" I'm worried she'll die without passing on her tamales recipe, which would be an actual crime  Your picadillo sounds a lot like my mother's. I like her empanadas but today I was looking to recreate the sweeter, simpler bakery treats of my youth. I'm trying to get back "in touch" with a little of my lost Cubanness mostly through duolingo and food. I have a crockpot vaca frita recipe that looks promising for next week...
|
#
?
Mar 9, 2015 03:06
|
|
|
|
| # ? May 20, 2024 19:07 |
|
|
This weekend I went to a churrascaria and we ate an order of broiled short ribs. I had always thought that short ribs had to be cooked low and slow, but the word "broiled" makes me think these were cooked pretty quickly. My question is, if I bought some short ribs and didn't want to cook them for 10 hours, how would I make them? Side question: can I cook short ribs in a cast iron pan at a very high heat like I would any other steak?
|
|
#
?
Mar 9, 2015 03:12
|
|
|
Tendales posted:Save some of the cooking liquid, and stir it in a little bit at a time after frying if you want a softer texture. Eeyo posted:I usually spoon out beans from the beany liquid into hot fat and mash them in the pan with the closest mashing implement. I always reserve the bean cooking liquid to add back in during/at the end to control the consistency. If you cook your beans in sufficient liquid you can achieve any texture you'd like. Usually I do an initial coarse mashing with a potato masher, then go in with a fork or a finer masher while it's cooking down and add back in the bean liquid to keep it the consistency I want. Thanks for the suggestions! Earlier tonight I cooked a pot of pinto beans, then used a slotted spoon to get them in the skillet a bit at a time, frying them in bacon grease and mashing them semi-smooth with a potato masher. Then I stirred in some bean liquid at the end and hit the whole thing with an immersion blender to get it smooth and creamy. I still want to play with seasonings a bit but overall they came out pretty pro.
|
|
#
?
Mar 9, 2015 04:11
|
|
|
So I made some beer-cheese soup the other week. It turned out tasty, but there was a slightly bitter after-taste to it. I used the following recipe: http://www.epicurious.com/recipes/food/views/cheddar-beer-soup-231641 For the beer I used Fat Tire. I wanted broccoli, so I added that to it at the step right before the flour is added. My alternative thought was to blanche it and then add it towards the end just to warm it through, but I decided that was too much work... So the question is, is the beer causing the bitterness or is it something else? The recipe kind of says to include the beer with the rest of the liquid, but the vessel I measured the other stuff in wasn't large enough to hold all the beer, so I dumped the beer first and followed quickly with the rest of the liquid. I'm wondering if leading with the beer for this step caused it to burn and turn bitter. But I also wonder if it was the broccoli that turned bitter. It didn't seem overcooked in the final product, but I know that broccoli can make things bitter if misapplied, and since I added it so early I figured that may have contributed to the bitterness. But looking around at other broccoli cheese soup recipes, they seem to have the broccoli added pretty early, so I'm not sure this is the cause. The reason I suspect the beer is because I make Alton Brown's Chili recipe using Fat Tire to deglaze after browning the meat, and there's usually a slight hint of bitterness in the final product. There's so much else going on that it's subtle, but it is there. His recipe does include chipotle peppers, but I always remove the seeds specifically to avoid bitterness. The only other thing I can think of is that I cooked the bacon to crispy...but it wasn't burnt, so I don't think this is the cause. Plus it's added at the end so I don't think it could have made the whole soup bitter even if it was burnt. If it is the beer causing this, what is the characteristic that I need to change? Fat Tire is pretty malty, so I'm wondering if that's the culprit...it is my understanding that darker beers with heavily toasted malts can turn bitter easily during cooking. But while it's malty, Fat Tire isn't all that dark, so I'm not so sure. I'm wide open to recommendations for flavorful beers that won't go bitter during cooking...preferably something available year-round, but I suspect spring seasonals might be good for cooking with.
|
|
#
?
Mar 9, 2015 14:10
|
|
|
Fat tire is pretty hoppy for cooking, actually. Unless you're making something where bitterness will play well, any beer that's not a lager, porter, stout, or scotch ale is going to end up being too much.
|
|
#
?
Mar 9, 2015 14:51
|
|
|
Usually with beer recipes you actually don't want an outstanding beer; cooking is the best application of lovely beer. It seems like it's actually the opposite of cooking with wine where I've seen people insist that you need to use at least a decent wine or you'll get noticeably bad results.
|
|
#
?
Mar 9, 2015 14:53
|
|
|
h_double posted:Can I get some tips on making refried beans from scratch? We usually get the big jar, cook, mash with a potato masher, and mix in either a little bacon + grease or some chorizo. A couple roasted+diced serranos or jalepenos is great too. If they are too thick just add water. You could try chicken broth just watch the salt.
|
|
#
?
Mar 9, 2015 15:38
|
|
|
Scott Justice posted:This weekend I went to a churrascaria and we ate an order of broiled short ribs. I had always thought that short ribs had to be cooked low and slow, but the word "broiled" makes me think these were cooked pretty quickly. My question is, if I bought some short ribs and didn't want to cook them for 10 hours, how would I make them? Side question: can I cook short ribs in a cast iron pan at a very high heat like I would any other steak? You can sear them and then braise them or you can braise them and then broil them, but they do need some kind of slow cook (braise) in my opinion. Braising is just medium-slow cooking in liquid. If I had a few pounds of short ribs right now I'd probably: - salt them heavily and let them get near room temperature - wipe some salt off and pat them dry - turn the oven on to 325 - sear them on all sides on the range in a cast iron - lay them out on a big piece of heavy foil - cover them in mustard, hot sauce, brown sugar, black pepper (or whatever flavor you're going for) - cook some chopped onion and throw that on them - fold up the foil a little so you can dump some liquid in there: some wine, some stock, maybe some fruit juice –enough to cover them when you seal it up - cinch the package up pretty tight and put it in the oven for a couple hours; maybe flip it over halfway through put it in a baking pan or something if you're worried about spillage - check it and, if they seem pretty done then pour off the liquid into a sauce pan and cook it down and brown them up in the broiler If you have a dutch oven or even a good heavy, lidded pot that can go in the oven then you don't need to mess with the foil. You can also then just take the lid off near the end and let the sauce reduce and the ribs brown.
|
|
#
?
Mar 9, 2015 15:59
|
|
|
Mr. Wiggles posted:Fat tire is pretty hoppy for cooking, actually. Unless you're making something where bitterness will play well, any beer that's not a lager, porter, stout, or scotch ale is going to end up being too much. Adult Sword Owner posted:Usually with beer recipes you actually don't want an outstanding beer; cooking is the best application of lovely beer. It seems like it's actually the opposite of cooking with wine where I've seen people insist that you need to use at least a decent wine or you'll get noticeably bad results. Huh, I guess I never considered Fat Tire to be too hoppy for anything. I was mainly trying to avoid anything too weak, since it seems pointless to cook with beer if you're not going to get any flavor out of it. I am a big fan of scotch ale, though, so I'll give that a shot next time. Thanks!
|
|
#
?
Mar 9, 2015 16:26
|
|
|
DaveSauce posted:Huh, I guess I never considered Fat Tire to be too hoppy for anything. I was mainly trying to avoid anything too weak, since it seems pointless to cook with beer if you're not going to get any flavor out of it. I am a big fan of scotch ale, though, so I'll give that a shot next time. Thanks! I honestly think that Scotch Ale is a bad idea too. In something like beer cheese soup, you want something light with only minimal flavor. Scotch Ale will make it way too sweet, and may still have the bitter flavor you got with the Fat Tire, depending on which Scotch Ale you use. If you insist on using a non macro brew, aim for a pilsner or a very light lager. Victory's Prima Pils might be a little hoppy, but it's a good place to start. Most Czech lagers would be good as well. Sam Adams Boston Lager might be the best compromise, as it will provide real flavor but not a flavor so assertive as to take over the soup.
|
|
#
?
Mar 9, 2015 16:38
|
|
|
Nicol Bolas posted:I honestly think that Scotch Ale is a bad idea too. In something like beer cheese soup, you want something light with only minimal flavor. Scotch Ale will make it way too sweet, and may still have the bitter flavor you got with the Fat Tire, depending on which Scotch Ale you use. If you insist on using a non macro brew, aim for a pilsner or a very light lager. Victory's Prima Pils might be a little hoppy, but it's a good place to start. Most Czech lagers would be good as well. Sam Adams Boston Lager might be the best compromise, as it will provide real flavor but not a flavor so assertive as to take over the soup. That's a good point, I never thought of Sam Adams...that might be the best choice. Something I can still drink the rest of the 6-pack. I guess I'm not insisting on using a non-macro brew, I just want a beer that will impart some of its own flavors and not be horrible to drink. What about wheat beers? I'm thinking Oberon or Snapshot. Not sure they will fit with the cheese soup or the chili, but I don't see them as strongly flavored beers so I was thinking they might work.
|
|
#
?
Mar 9, 2015 16:59
|
|
|
Scott Justice posted:This weekend I went to a churrascaria and we ate an order of broiled short ribs. I had always thought that short ribs had to be cooked low and slow, but the word "broiled" makes me think these were cooked pretty quickly. My question is, if I bought some short ribs and didn't want to cook them for 10 hours, how would I make them? Side question: can I cook short ribs in a cast iron pan at a very high heat like I would any other steak? If you look a few posts above yours, I asked the same thing. I cooked some short ribs like you would a steak and it turned out loving fabulously. Salt, pepper, let it get to basically room temp and put it in cast iron. I happened to not use oil and it developed a very good crust.
|
|
#
?
Mar 9, 2015 17:16
|
|
|
Cross-posting from the food photo thread:Invisible Ted posted:Gyoza'd.
|
|
#
?
Mar 9, 2015 17:25
|
|
|
DaveSauce posted:That's a good point, I never thought of Sam Adams...that might be the best choice. Something I can still drink the rest of the 6-pack. I guess I'm not insisting on using a non-macro brew, I just want a beer that will impart some of its own flavors and not be horrible to drink. A wheat beer would also probably do just fine, but again, it's one of those things--why waste good beer on soup when mediocre and bad beer accomplish the same effect? If you can't buy 12oz singles at your liquor store, why not just get a tallboy or a bomber or something that comes in a smaller number of total fluid ounces and freeze the leftover amount for cooking later? Or just get a 6 of crap in cans and use it only for cooking. It's not like it'll go bad--it's in a can, and it's alcoholic. Bottles are a little more finicky on storage, you'd want to keep them out of light, but they'll still keep for years. And that way when you want to beer batter something, you've got something on hand to throw into it. Edit: and I guarantee you have at least one friend who will drink one of them at some point.
|
|
#
?
Mar 9, 2015 17:31
|
|
|
Beer and wine you use for cooking should be good enough to drink by themselves though.
|
|
#
?
Mar 9, 2015 17:42
|
|
|
Lucy Heartfilia posted:Beer and wine you use for cooking should be good enough to drink by themselves though. Making beer brats with anything but pissy canned beer is an affront to nature 
|
|
#
?
Mar 9, 2015 17:48
|
|
|
Adult Sword Owner posted:Making beer brats with anything but pissy canned beer is an affront to nature But making beer brats with Black Butte Porter is god's gift to man...
|
|
#
?
Mar 9, 2015 17:52
|
|
|
Does anyone have a good and easy recipe for fish-head soup? I have never made soup before on my own before. I have a bunch of frozen fish heads from Northern pikes that i have fished throughout the year. I've saved the heads but have not attempted anything with them yet. And the one thing i hear fish heads are good for are giving flavour to soup.
|
|
#
?
Mar 9, 2015 18:04
|
|
|
Lucy Heartfilia posted:Beer and wine you use for cooking should be good enough to drink by themselves though. I'm sorry, but I really think that's a bullshit rule intended to make people spend more on cooking wine than they need to. I don't cook with the heavily salted cooking wine they sell in the grocery store, but I'm not going to cook with any bottle that costs more than $5 for 750ml. Unless you're reducing the whole bottle of whatever to make a sauce, or making something else where the primary flavor is the booze, it's a waste. Two buck chuck is just fine for my chicken gravy and my red sauce, and beer cheese soup is intended to be made with crappy beer.
|
|
#
?
Mar 9, 2015 19:16
|
|
|
Nicol Bolas posted:I'm sorry, but I really think that's a bullshit rule intended to make people spend more on cooking wine than they need to. I don't cook with the heavily salted cooking wine they sell in the grocery store, but I'm not going to cook with any bottle that costs more than $5 for 750ml. Unless you're reducing the whole bottle of whatever to make a sauce, or making something else where the primary flavor is the booze, it's a waste. Two buck chuck is just fine for my chicken gravy and my red sauce, and beer cheese soup is intended to be made with crappy beer. I think it depends on your definition of 'drinkable'. Two buck chuck is fine for chicken gravy, red sauce, and for a lot of people it's fine for drinking. Wine from a box/bag is another story.
|
|
#
?
Mar 9, 2015 19:23
|
|
|
Dogwood Fleet posted:I think it depends on your definition of 'drinkable'. Two buck chuck is fine for chicken gravy, red sauce, and for a lot of people it's fine for drinking. Wine from a box/bag is another story. There are pretty passable box wines these days, noticeably better than two buck chuck at any rate. I wouldn't really serve them personally, but they do just fine for cooking.
|
|
#
?
Mar 9, 2015 19:25
|
|
|
Nicol Bolas posted:I'm sorry, but I really think that's a bullshit rule intended to make people spend more on cooking wine than they need to. I don't cook with the heavily salted cooking wine they sell in the grocery store, but I'm not going to cook with any bottle that costs more than $5 for 750ml. Unless you're reducing the whole bottle of whatever to make a sauce, or making something else where the primary flavor is the booze, it's a waste. Two buck chuck is just fine for my chicken gravy and my red sauce, and beer cheese soup is intended to be made with crappy beer. There are plenty of wines below $5 that I would drink. Good enough to drink means good enough to drink. Not expensive. Or the other way round: if you would rather toss away a wine before drinking it, you shouldn't use it for cooking either.
|
|
#
?
Mar 9, 2015 19:33
|
|
|
Hauki posted:There are pretty passable box wines these days, noticeably better than two buck chuck at any rate. I wouldn't really serve them personally, but they do just fine for cooking. Box wine is a fine table wine but I wouldn't say I would pair it with a halfway decent dinner It's also probably fine for cooking. IMO when people say "don't cook with wine you wouldn't drink" they mean don't use a truly atrocious wine or grocerystore "cooking wine (with salt added)" because that's just a god drat shame in a bottle.
|
|
#
?
Mar 9, 2015 19:38
|
|
|
Lucy Heartfilia posted:There are plenty of wines below $5 that I would drink. Good enough to drink means good enough to drink. Not expensive. Or the other way round: if you would rather toss away a wine before drinking it, you shouldn't use it for cooking either. That's fair. I just get blind with rage whenever someone is like "here's a specific $20 bottle you should buy for coq au vin" or whatever. It's coq au vin! It's full of flavors that will overwhelm any subtleties in that wine that made it worth $20! Unfortunately, I think a lot of people take that rule to mean "you have to cook with the $20 bottle" if they don't want to drink two buck chuck. I don't drink two buck chuck but I sure as hell cook with it.
|
|
#
?
Mar 9, 2015 20:00
|
|
|
Yeah, I've been keeping bota box around for a while now for cooking and it's plenty good to grab glasses of.
|
|
#
?
Mar 9, 2015 20:23
|
|
Mr. Wiggles posted:Yeah, I've been keeping bota box around for a while now for cooking and it's plenty good to grab glasses of. Bota is one of the more passable box wines.
|
|
|
#
?
Mar 9, 2015 22:38
|
|
|
How long does a box wine stay good after you open it?
|
|
#
?
Mar 9, 2015 22:40
|
|
|
They usually say about 6 weeks once "opened".
|
|
#
?
Mar 9, 2015 23:06
|
|
|
Nicol Bolas posted:That's fair. I just get blind with rage whenever someone is like "here's a specific $20 bottle you should buy for coq au vin" or whatever. It's coq au vin! It's full of flavors that will overwhelm any subtleties in that wine that made it worth $20! I see your earlier point, but I guess I'm on the side of buying something drinkable, rather than clutter up my fridge/pantry with stuff that I'm not going to touch except to cook with. I don't mind pouring $1.50 worth of beer into a batch of soup that will make several servings, especially when that means I have 5 more bottles of good beer. I'm not reaching for a $15 cask aged Belgian quad or something. Most of the recipes I use beer/wine to cook with only call for a small amount (1-2 cups of wine or 1 bottle of beer), so it's either drink the rest or toss it. I don't think I'd ever waste a $20 bottle of wine on cooking unless I'm REALLY trying to impress someone, but that's probably because I'm not a wine drinker...I keep a few random $10-$15 bottles around for in case they're needed for cooking/guests, and that's about it. If I know I'm going to be cooking, I'll specifically grab something around the $10 level. Also, I can't get Grainbelt Premium where I am, so my standby cheap beer is unavailable to me. In the end, I'm just trying to make sure I don't poo poo up my food by pouring the wrong beer in to it, which is what I have been doing with Fat Tire it seems. Just trying not to repeat that mistake.
|
|
#
?
Mar 9, 2015 23:08
|
|
|
When grilling onions in a skillet with a thicker vegetable (potatoes, brussel sprouts, etc.) how can I get a nice sear on the onion without burning them or making them too soggy? Not enough oil burns the onions and doesn't give the other veggies time to cook, adding more oil just makes the onions absorb everything in the pan and go limp, adding the onions in later doesn't give them that nice crunchy char that I'm looking for. Advice?
|
|
#
?
Mar 10, 2015 00:05
|
|
|
exquisite tea posted:When grilling onions in a skillet with a thicker vegetable (potatoes, brussel sprouts, etc.) how can I get a nice sear on the onion without burning them or making them too soggy? Not enough oil burns the onions and doesn't give the other veggies time to cook, adding more oil just makes the onions absorb everything in the pan and go limp, adding the onions in later doesn't give them that nice crunchy char that I'm looking for. Advice? Onions get crunchy? If you want different textures, cook them in separate batches and add them together later. Cook your vegbits first and set them aside, and then cook the gently caress out of your onions to whatever degree you want them then add the veg/roots back in. Or, while you're cooking the vegthings in one pan, cook your onions in another pan alongside them. Drifter fucked around with this message at 00:17 on Mar 10, 2015 |
|
#
?
Mar 10, 2015 00:15
|
|
|
I thought that in double blind tests even wine experts could not tell the difference between a $5 bottle and a $100+ one?
|
|
|
#
?
Mar 10, 2015 00:33
|
|
|
AVeryLargeRadish posted:I thought that in double blind tests even wine experts could not tell the difference between a $5 bottle and a $100+ one? Yeah pretty much.
|
|
#
?
Mar 10, 2015 00:35
|
|
|
Can I substitute neufchatel instead of cream cheese in a cookie recipe?
|
|
#
?
Mar 10, 2015 01:38
|
|
|
Shnooks posted:Can I substitute neufchatel instead of cream cheese in a cookie recipe?
|
|
#
?
Mar 10, 2015 02:19
|
|
|
Well my local coop had bota box wine on sale for $20 so I bought a box of pinot noir. I'm no wine expert but it's not too bad. Now I can alternate my nightly drink between wine and beer! Truly, the pinnacle of modern society.
|
|
#
?
Mar 10, 2015 03:06
|
|
|
How much wine is in a box? 1/12th hogshead?
|
|
#
?
Mar 10, 2015 03:23
|
|
|
Like 3.75L or something?
|
|
#
?
Mar 10, 2015 03:25
|
|
|
I found a 5 quart KitchenAid tilt-head mixer stainless steel bowl the other day at Goodwill, picked it up and it cleaned up really nicely with some Bar Keeper's Friend. I'd like to sell it on Amazon or eBay for some $$, but I want to make sure that I list it correctly, which is difficult given that there are like 5 different bowl models... does anyone know how to correctly identify these stainless steel bowls? There are absolutely no markings on the bowl aside from Made in Korea on the handle.
|
|
#
?
Mar 10, 2015 03:27
|
|
|
|
| # ? May 20, 2024 19:07 |
|
|
I thawed some vacuum sealed frozen fish in the refrigerator but forgot about it. They've been thawed for about 5 days now. Are they still good to use?
|
|
#
?
Mar 10, 2015 05:46
|
|
