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I'm tasked with making some polish food for Christmas and I am unfamiliar with the cuisine. Especially regarding what would be palatable for a majority of people. Would most people find a beat based vegetarian borscht with uszka good or should I not make authentic polish and just use common Polish ingredients like a sauerkraut and whatever sausage dumpling and sour cabbage and meat stew. ^^^^ Duck, always duck.
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Dec 9, 2011 17:05
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Steve Yun posted:If you have a Sur La Table near you, they let you try out their knives. Try a few boners in different sizes and see what feels good in your hand Also thanks for the two suggestions. Kielbasa is unfortunately covered, I love the stuff.
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Dec 9, 2011 18:28
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This weekend I want to do a chicken ballotine and incorporate some of the fresher fruits (do we have a seasonal ingredients thread?) and have a few questions: Is it intelligent at all to do a ballotine in the puddle machine and fry after, similar to a turkey porchetta or will the existence of a stuffing make it nonviable. /e Nevermind the above, I can't read! What'd be the best method to incorporate strawberries in the stuffing? Or would it be best to do a more traditional stuffing and make a sauce or glaze with say strawberries. I feel this is more lazy and missing my intent for the dish though, but I also think I'd need to add nuts into the stuffing if I use a fruit which I'm not the biggest fan of. Or just any suggestions for a great summer fruit meal. I never really ever cook with fruit, I don't like sweet things, but reasons dictate I want to do this. Submarine Sandpaper fucked around with this message at 19:32 on Jul 9, 2014 |
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Jul 9, 2014 18:23
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And the original question was specific to the sansair 
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Aug 6, 2014 20:25
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nwin posted:Holy poo poo I hate my gas oven. I made pizza on a steel a few nights ago, let it preheat for a good 45 minutes, and it did not get nearly as good a crust as I'm used to with the electric ovens I've used in the past. The top rack steel and bottom heat source will cook your toppings well enough and the broil preheat will give you a better/crispy crust. I get my pie cooking time down to 4:20 with my electric using that method but ymmv
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Aug 8, 2014 14:28
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I want to make kickin rad garlic butter dipping sauce because I'm fat. I'm thinking of making a butter from cream using garlic salt and a bit of granulated garlic, but throwing in some olive oil (maybe a garlic olive oil?) towards the end to thin it out and an emulsifier if it breaks. Good idea, bad idea?
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Aug 28, 2014 17:41
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iirc it's risky for around 1 in 20k eggs. Even better. vvv
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Sep 2, 2014 20:00
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DerLeo posted:Are there any interesting things I can do with a pomegranate that aren't: eat it, make a lamb glaze, or use for salad?
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Sep 18, 2014 20:10
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Pizza dipped in ranch is popular in the midwest.
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May 5, 2015 14:23
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Heat = flame. The background light might be such that you can't see it, but it's there. Dome/cover the cheap grill and you should see the flame. Some cheap grills will light only a portion of the heat elements though. Also, if you smoke or even if you don't, you can always try to burn something disposable to confirm the flame.
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May 7, 2015 20:16
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If you don't loose arm hair dumping a chimney you're doing it correctly.
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May 7, 2015 20:42
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Bone broth! Or more seriously, toss it in some soup for some added yum. ^^^ Aluminium one will likely have the handle bend on you. Get the cast iron, I have no experience with wood.
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May 9, 2015 12:53
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turbomoose posted:I have some beef stock I made a bit ago and want to use it to make something, but i don't really want to make soup. What are some other things I could try that are a bit more substantive, maybe something like shepards pie? I'm not a whiz in the kitchen but I can follow a recipe. If this is too open ended yell at me or ignore it. Thanks!
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May 15, 2015 14:52
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chaos rhames posted:I've got a big bowl of fresh homegrown grapefruits. Does anyone know a good marmalade or something? I'm not eating them outright like an insane person.
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Jun 5, 2015 08:32
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Can you get those MRE chems that will heat up water? If so you could get some vacuumed stuff and heat that up quick. Whether you do it yourself or like the tastybite things.
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Jun 12, 2015 15:03
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There's a http://slickdeals.net/f/7919847-all-clad-online-vip-sale-up-to-76-off deal going on now for all-clads. Non Sticks shouldn't be going above medium so I'd just grab an Ikea one or two and replace after a year unless you need one for induction, in which case get an all clad non-stick. Use wood/plastic only and it'll be fine. Performance based non sticks are a bit of a sham IMO as it'll only take one night of being really drunk/careless/stupid loving guest to ruin one regardless of price.
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Jun 16, 2015 03:44
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d3rt posted:raw eggs, no cream and no canned peas. doesn't sound very authentic to me.
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Jun 25, 2015 03:17
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Woof! Woof! posted:https://www.youtube.com/watch?v=pW2kilumXJ4&t=46s He is likely using misleading terminology. Heat is pretty much the only way to kill yeast and you could kill it with the method SubG mentioned using hot water but imo... - Use a lower hydration dough, this will not allow it to get very springy (~ 50%) or lower. - Use more fat than your normal pizza dough, maybe 10% - Normal Salt - Normal Sugar if any. - Bread flour After four-five days in the fridge the yeast will be pretty retarded. Pull it and let it get back to room temp, roll it out paper thin then fridge it again for a few hours to to retard it one last time. Don't be afraid to use more flour. I'm not well versed on the implication of fridging it again but it seems to be necessary to mimic the youtube method and with the higher fat content it may help it get more crispy.
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Jul 8, 2015 03:39
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rubs I also think someone posted something about either onion powder or garlic powder having some type of unique interaction in baking. I cannot find that again though. Found it http://www.pizzatoday.com/industry-news/dough-snapback/ Submarine Sandpaper fucked around with this message at 10:22 on Jul 10, 2015 |
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Jul 10, 2015 10:15
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Yes
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Jul 10, 2015 10:56
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It's like sex, you just gotta do it. If "how do I cook" could be answered in a single post it'd be a very good post. I'd just be wary of over salting as that'll make things inedible but also don't be afraid of salt or it'll be bland poo poo. Season in increments for most things. A thermometer will help you from making meat pucks until you get a feel. See http://forums.somethingawful.com/showthread.php?threadid=3649287 for super general info and how to take photos! (ignore the photo part) If you have netflix there're a few episodes of Good Eats which is great for beginners and I'm sure there are some good youtube channels but I'm not sure what those might be.
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Jul 14, 2015 02:49
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Kalista posted:This recipe is a little involved, but the result is worth it, AND the sauce itself is amazing. Save and freeze as much of it as you can and then use it again in everything. I'll probably make it again this weekend just to have more sauce. Agreed, I've even used the sauce as a pizza sauce and it was well received. SV a breast and with the sauce you have the laziest ever taco filling.
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Jul 22, 2015 23:41
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Most salsas and bruchetta /e - loving pizzas man
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Jul 28, 2015 00:58
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What method are you cooking it?
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Aug 3, 2015 15:59
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midnightclimax posted:Cooking? I put the pizza in the oven.
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Aug 4, 2015 00:50
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I do post bacon or whenever I have a good bit of fat in the pan. With just a bit of butter or oil I prefer something that adjusts to heat faster and won't get hot spots. Sometimes I fry an egg in stainless to get a good crisp too so ymmv
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Aug 19, 2015 19:17
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sharktamer posted:Are ceramic pans good as non stick pans?
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Aug 20, 2015 15:41
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You can make an even more peaful guac by replaceing the avas with chickpeas and olive oil too.
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Aug 24, 2015 21:21
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http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ Best you can do without learning to make a roux.
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Sep 9, 2015 19:30
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At the moment you're breaking your cheese which is the biggest problem. You could also resolve your issue by throwing in some Velveeta with your cheddar (I believe they use sodium phosphate) which will have the same result as the sodium citrate in the modernist article. Some older grandma recipes even have tossing a slice of a Kraft single for the same result. /e- Also processed cheese can be amazing. Nothing like a grilled cheese with a kraft single. Submarine Sandpaper fucked around with this message at 19:39 on Sep 9, 2015 |
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Sep 9, 2015 19:37
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That Works posted:Anyone got good recipes that feature / use a large amount of honey?
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Sep 10, 2015 18:12
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Pizza pizza pizza.
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Sep 11, 2015 14:04
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That'd be like Sherlock not being offended by an offence of Watson
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Oct 5, 2015 23:58
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That's just toasted flour and I'm not certain how it avoids clumping in water to thicken.
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Oct 7, 2015 19:36
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Sure. As long as it hasn't gone through multiple defrost/freeze cycles and smells fine. The texture at the freezer burn site may not be super.
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Oct 29, 2015 18:57
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They expect you to have a cord leading out the front of the fridge so I wouldn't count on it materializing.
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Nov 3, 2015 18:09
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The Food Lab: Better Home Cooking Through Science allows you a method to get the Food Lab (tm) content without navigated a terrible web 3.0 interface.
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Nov 10, 2015 19:43
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Steve Yun posted:Can you mute the verbal communication protocol if you get tired of hearing it
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Nov 23, 2015 01:31
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The Bananana posted:So what would happen if I put a half frozen turkey into the oven at 200 degrees for like 36 hours? /e- to thaw quickly use water baths. Submarine Sandpaper fucked around with this message at 22:12 on Nov 25, 2015 |
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Nov 25, 2015 22:10
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| # ¿ Apr 27, 2024 23:57 |
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Reharakhti posted:I think it's a ghost pepper, since I ordered a bottle of hot sauce for my brother that has ghost pepper in it.
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Dec 3, 2015 15:06
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