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I add at least a dash of cayenne to any cream sauce. Also, crack a fuckton of fresh black pepper into it.
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Dec 29, 2018 05:37
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Jewel Repetition posted:My potatoes don't really come out too sticky or gummy though, it's more like they've got a bunch of little fine particles in them. They probably need to be cooked longer - it’s okay if they fall apart some. Also, let them steam off for a while after you drain them. The drier the potatoes, the more fat they will soak up. You may also just not have a fine enough masher.
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Dec 30, 2018 21:43
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Huge baby. You’re cooking for yourself and you’re a healthy 20 something, you’ll be pretty resilient.
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Jan 5, 2019 07:28
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surf rock posted:Hey all, I have two different questions: On booze, no, it won’t go bad if it’s unopened. An opened bottle of wine is only good for a day or two, though. There’s no reason whatsoever to spend more than $50 on a handle (1.5 L) of booze if you’re not at least a minor enthusiast. Pretty much anything in the grocery store liquor section that isn’t the cheapest thing in a plastic bottle will be recognizable and most drinkers will think it’s fine.
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Jan 13, 2019 18:48
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That Works posted:Good call, didn't think about a Hefe but those are a great change of pace from the bitter and/or heavier stuff. Personally, wheat beer is my go-to for about 6-8 months of the year. Easy to drink, doesn’t have the high IBU’s that turn some drinkers off, still some complexity compared to a mass-market lager.
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Jan 14, 2019 15:42
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sterster posted:So I made some quick pickles if I killed the whole jar in a day or 2 could I just make more with the same brine? Yeah
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Jan 27, 2019 00:56
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Frozen banana goes great in smoothies for texture, sweetness, and bulk.
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Feb 9, 2019 17:15
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Make mark bittman’s twice cooked pork tenderloin, it’s delicious and easy and impressive. I know other goons in this thread also endorse it. I’d post the link but I’m lazy and you may be able to find it by checking my posts in this thread.
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Feb 19, 2019 23:59
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Captainsalami posted:How long in an instant pot do you guys think it would take to reduce sweet potatoes to mash? Or should I just bake em If all you want is mush, microwave them.
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Feb 22, 2019 23:38
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Heners_UK posted:I've got myself two whole chickens. I'm going to straight up roast one in a cast iron pan at 425-450F with lemon and garlic to give a traditional roast chicken. The question/recipe/inspiration request is for the other is something other than straight up roasting it (not outright opposed to using roasting as the cooking method, but more interesting that just a second roast chicken). I’m pretty sure I saw a chef John video where he poached a chicken whole for soup. Might be good for the last gasp of winter. I’ve also made a Peruvian chicken with a delicious, bright green cilantro pepper sauce, although that’s a roasted preparation.
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Mar 10, 2019 23:05
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Paperhouse posted:I just got a rice cooker, I've never used one before and all the instructions are in Vietnamese. What's the right ratio of water to jasmine rice, if I'm washing the rice beforehand? I googled it and couldn't find a definitive answer, people seem to say different things Basically all rice takes up water in a 1:1 ratio, the extra water used in cooking should account only for evaporation, which depends on the shape of your vessel more than anything else (surface area of water really). Here’s a decent YouTube about the ratio: https://youtu.be/JOOSikanIlI
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Mar 14, 2019 12:52
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AAAAA! Real Muenster posted:Hi General Questions Thread - is there a good recipe keeping website or app that you would recommend? I joined my company's "Well Being" committee and my idea is to have a recipe-share confluence page for the company to post their favorite and/or healthy recipes and I feel like it would be a good idea to have suggestions for where people could keep the ones they want to use/like. I use Google Keep for my own recipe storage and its...not the best, so any ideas are welcome. Paprika is the only one i have used and can recommend. It’s pretty good.
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Mar 15, 2019 20:14
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For some unknown reason my father has asked for a bottle of nice balsamic vinegar. He has never expressed an interest in anything more technical than French toast and I don’t know what he thinks he’s going to do with a high quality bottle of vinegar. Anyone have any recommendations? I’m thinking like $50-$75 would be reasonable.
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Apr 1, 2019 23:06
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bartlebee posted:I bought a baking steel a couple years ago and haven't used it much the Scotchbrite or steel wool on the rust spot with a bit of water, then rinse away any debris. Dry thoroughly. I’m not sure if you’re supposed to season those things but it wouldn’t hurt to coat it in a very thin layer of light, neutral oil and pop it in the oven at 350*F for an hour.
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Apr 7, 2019 18:27
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Yeah, and most importantly, don’t fret about it too much. Just clean it well once and cook on it regularly.
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Apr 8, 2019 01:53
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Gluten Freeman posted:What are some ideas for healthy and filling snacks that I can easily keep around to eat throughout the day? I need to gain weight and retrain my appetite to actually want to eat food, so my doctor suggested eating lots of little things throughout the day but I'm not sure where to start. I'm thinking things like muesli bars, but I don't just want to buy a million boxes of those, so I'm looking for recipes I can make a lot of that will keep for a while. Any ideas would be helpful just to get me thinking of things! You could try making energy bars using dates. Lots of recipes available, there’s even a chef John video. Basically you pulverize pitted dates, add nuts, berries, etc, then form into bars. High caloric density and delicious; I bring them on camping trips.
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May 3, 2019 13:45
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How long do dry rice noodles stay good for? I’ve had a pack in the pantry for over a year now, unsealed. Still good or should I replace?
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May 7, 2019 22:38
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Cookbook recommendation: Mark Bittman’s “How To Cook Everything Fast.” My girlfriend, who has relatively limited cooking experience, has been going pretty wild with it. Most of the recipes are simple, they offer instructions on speeding things up like slicing meat while sweating onions, etc. great beginner’s cookbook, it also includes simple variations and recommended side dishes. I’ve really enjoyed everything she’s made so far, plus it includes recipes from lots of different cuisines, big plus for me as she’s been making some things I never would have considered, like an excellent caramel stir fried beef and green beans dish tonight.
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May 11, 2019 05:50
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BraveUlysses posted:not spending 800 bucks on a gas grill lmao It better be enormous and 1/4 inch thick steel all over.
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Aug 15, 2019 22:33
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I wonder if my homemade fire starters from dryer lint, an egg carton, and old candle wax burn hot/long enough to get a big chimney going. I’ll try this weekend and report back.
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Aug 16, 2019 19:58
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Maybe you can add gelatin to the frosting to help its room temperature consistency. I’ve never made frosting and I’m a baking moron, so this advice might not be useful.
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Aug 21, 2019 15:42
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A Proper Uppercut posted:Can I replace milk with almond milk in a standard non buttermilk pancake recipe? Yeah it’s completely fine and unnoticeable. I’m sure you already know this but make sure you use unsweetened unflavored almondmilk if you can.
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Aug 25, 2019 15:09
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Buffalo chicken dip. I don’t care if it’s Midwest trashy, it’s good.
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Sep 12, 2019 16:09
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Anytime something asks for minced or pressed garlic I just grate it on a microplane. I haven’t noticed a difference in how garlic-y things taste since I started doing that.
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Sep 13, 2019 20:32
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Rinsing your chicken just sprays whatever pathogens are on it’s surface into your sink and onto the nearby countertop. It actually might kill you (more likely someone young, old, or immunocompromised).
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Sep 19, 2019 15:05
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You can do some kind of braised chicken, I like chicken with 40 cloves of garlic.
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Oct 1, 2019 16:58
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Qubee posted:Just discovered the joy of microwaved jacket potatoes. Can have a fully cooked spud in 8 minutes, and then I just crisp them up in the oven for 10 mins at 200c. Do you think I'd be able to skip the oven preheating step and just grill the potatoes directly after they cook in the microwave? I love jacket potatoes but I hated the awfully long cooking times, this fixes it. But it feels needlessly wasteful to preheat an oven to 200c just for 10 mins of crisping up. Would rather do it under a grill but not sure if it'd be good. What makes it a jacket potato? This just sounds like a baked potato to me.
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Oct 17, 2019 03:42
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Steve Yun posted:Just buy one with no obvious defects. Smell the rear end in a top hat lookin spot on the bottom, it should be very pineapple sweet.
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Oct 30, 2019 21:00
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That just means you need a bit more water. There’s no real foolproof method to rice, and it will vary depending on the type, brand, and quantity of rice and the pot you decide to cook it in. It’s best to pick a variety of rice and a pot with a tight fitting lid and just keep trying with the same equipment until you get the water:rice ratio and time just right. Then you can just follow that method each time.
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Nov 2, 2019 22:18
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DildenAnders posted:I let the rice sit for like 15 minutes after the last batch and while it helped it was still crunchy. Is a crock pot a better rice cooking implement? Absolutely not
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Nov 3, 2019 21:06
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totalnewbie posted:That's so cool and interesting (though it's technically a TTT diagram). Thanks very much for this. Time-temperature-transformation for the materials science noobs out there. The same techniques that allow gas turbine engines to exist make chocolate shiny and snappy. Having a MatSE degree makes cooking really, really intuitive, which rules.
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Nov 4, 2019 18:55
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Cilantro pesto sounds good
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Nov 5, 2019 02:41
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The instant pot is great so long as you’re aware that you can take the inner pot and put it on the stove to sear, boil water, etc before using it to pressure cook in the housing. It’s slightly rounded at the bottom so liquid will tend to pool at the edges and not cover the center, but that’s not usually much of a problem unless you’re trying to minimize the amount of fat you use to sear/sauté stuff.
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Nov 5, 2019 18:15
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That Works posted:I just do all the searing in my enamel dutch oven then toss in the IP to pressure cook. I find that the temp regulation and quality of the pot itself just aren't great for getting good sears etc. Won’t somebody think of the fond???
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Nov 5, 2019 18:56
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I would vacuum seal it, carry it on, then reheat it in a water bath.
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Nov 17, 2019 05:12
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TofuDiva posted:listen to them not me if they say this is a Not Good Idea.) Trust me we tried
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Nov 17, 2019 17:20
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Bluedeanie posted:T-givs question unrelated to smoking a turkey and declaring it in customs: what's the best way to make gravy the night before in a slow cooker or instant pot using the neck, spine and giblets? Make stock in the instant pot with the bits. Once the turkey’s finished roasting, separate the juice from the fat, use the rendered fat to make a roux, then add back stock and the reserved juices. This is what I do and it’s the best way to make gravy imo.
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Nov 17, 2019 22:43
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Discussion Quorum posted:I need a sauce recommendation. My MIL brought a pork tenderloin for us to eat on Christmas Eve (big dinner is the next day). It's already cooked and probably not heavily seasoned -- I assume she just baked it in the oven with some herbs. If this was chicken or beef I'd go with a white wine butter sauce or red wine reduction, but I'm a sauce dummy and not really sure what to do with pork. Slice it into thick medallions and sear on both sides hot and fast. Take them out and let them rest, add 1/2 to 1 cup water to the pan to deglaze, then half as much heavy cream and a Dijon mustard to taste, then whisk until emulsified into a sauce. Season with salt and pepper and serve hot. I’m a big fan of this method for tenderloin (although usually it’s not cooked all the way through before the slicing and searing), and I know some other in this thread have also made sauce this way.
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Dec 24, 2019 01:55
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ACES CURE PLANES posted:So I've always wanted to try my hand at making a homemade deep dish pizza, because I've always loved it but I've also moved an eternity away from where I could get it regularly, so now my only hope is to make one for myself. Are there any decent recipes to start with that might be compatible with a springform pan, or should I just run with making a generic pizza dough and layering from there? Lou Malnati’s will send you a frozen pie in the mail if you’re desperate.
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Jan 1, 2020 19:35
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