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psychokitty posted:Has anyone tried this Beyond Meat stuff? I'm a curious environmentalist who loves meat.
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Dec 9, 2015 20:46
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| # ¿ May 11, 2024 17:38 |
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http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
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Dec 10, 2015 21:01
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Non stick things like that tend to not last, get hot enough because they are non stick or have good temp controls. There is nothing in that product that cannot be done better and cheaper with two cast iron pans which will run you 30 bucks and not break/worsen with age after 1-3 years. They will actually improve with age and use. If you really want a panini with grill lines just get a George Forman. If you don't have a range for some reason imo get an induction plate and some pans but I could see a use for it then.
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Dec 29, 2015 21:56
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KillHour posted:Hence why I'm trying to do aluminum. A 14" x 16" x 3/8" aluminum plate only weighs 8 lbs. Compare that to almost 24 lbs for steel of the same size. Unfortunately, 14 x 16 is not a standard size and would cost ~$100 before shipping.
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Jan 3, 2016 21:23
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PRADA SLUT posted:How long will a raw pizza last in the fridge? Pizza dough itself is good for about a week in the fridge.
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Jan 6, 2016 21:20
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Brawnfire posted:A sugar cookie recipe I was using had cream of tartar in it, and I somehow didn't notice and made the recipe completely without.
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Jan 10, 2016 16:35
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I'd probably eat them but it'll depend on how picky the eaters are. I have accidentally used soda instead of powder in a 1:1 and those were terrible, but that's also a bigger mistake than yours since your recipe called for soda.
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Jan 10, 2016 16:51
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Unless something calls for a specific yeast I.e. champagne they are interchangeable, although technically not at a 1:1. Rapid is encased in sugar so you don't have to activate it.
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Jan 14, 2016 04:10
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Good method or recipe for Siu Yuk? Have not caught up on the Chinese thread but I don't see it linked in the OP. http://www.chinasichuanfood.com/crispy-pork-belly-siu-yuk/ seems to be the best I've found.
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Jan 25, 2016 16:59
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Thunder Moose posted:Can someone help me improve upon my nacho dip?
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Jan 27, 2016 17:43
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Thunder Moose posted:DELICIOUS.
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Jan 27, 2016 18:30
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The type of potato matters for skin removal post cooking as well.
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Feb 1, 2016 18:13
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Cooked - Fridge, raw - unassembled, parcooked and frozen - assembled. Respectively: Soggy but can reheat to crispy, amazing when cooked, I'm experimenting with this now.
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Feb 5, 2016 18:29
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There was a fluffy bunny's (I think) thread about raising meat rabbits and one of the posts was a rabbit being broken down. Alternatively use youtube.
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Feb 5, 2016 21:15
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Make your own conclusion? http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html I believe you'd find the same results for any ground meat, even human. IMO if you want chewier meat just cook it into leather.
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Feb 11, 2016 19:56
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Revol posted:I'm looking to change my soda habit for health reasons. Problem is, I need something to drink beyond just water, and I cannot stand tea. I also cannot stand alternative sweeteners. I've tried a lot of water enhancers, and I can't stick with any of them. Really, it's not that I want to fully quit sugar, I just want to drastically cut it back. I figure may I can do this by making my own soda. I bought a Sodastream a couple weeks back. First I tried their Lemon/Lime, don't like it because it's a 7-Up knockoff, which I have always hated the flavor of.
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Feb 16, 2016 16:00
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aka placebo. See gluten, msg, other things.
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Feb 16, 2016 18:48
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My issue with any of those sweeteners on mice is that they end up consuming vastly more of the artificial sweetener than even the biggest die hard soda person would. I couldn't view the articles behind the nature.com paywall, but I know at least when it was artificial sweeteners => cancer, the mice were given the equivalent of an IV drip of the stuff or something absurd. A change in your GI bacteria due to a change in diet is, unless I'm completely mistaken, a truism. /e- A response to that study. http://www.foodinsight.org/blogs/mice-and-media-credulous-response-iffy-sweetener-study Submarine Sandpaper fucked around with this message at 19:22 on Feb 16, 2016 |
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Feb 16, 2016 19:19
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That I agree with, but saying artificial sweeteners are dangerous or will increase your blood sugar is wrong.
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Feb 16, 2016 19:35
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I do
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Feb 16, 2016 19:44
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Long term, non cohort, studies with > 7 people disagree with that though.
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Feb 16, 2016 21:06
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http://ajcn.nutrition.org/content/early/2011/12/26/ajcn.111.022533.full.pdf May not be exactly what you want.
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Feb 17, 2016 04:23
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Jerky Will you have a cooler or any method of refrigeration?
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Feb 23, 2016 05:12
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They're more smokey while a habanero is fruity, but not nearly as sweet as a scotch bonnet.
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Mar 9, 2016 20:12
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With my KA attachment I gave up and the bits just eventually came out. You'll get a better feel for the dough which will result in less crap in the parts in the future.
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Mar 21, 2016 00:46
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I do a dry brine with fried chicken. I think it's nice for applying the batter and seasoning
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Mar 29, 2016 22:08
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PRADA SLUT posted:Recipe for Nutella brownies? Or cookies or cake or something. Doesn't matter specifically what, so long as it's Nutella'd.
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Apr 1, 2016 21:27
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Gerblyn posted:My dad loves baking bread, and I'm looking for a present for his birthday. He likes understanding the theory behind things as well as the practical side, so I thought maybe a book like this would be good:
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Apr 3, 2016 12:42
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Probably not, I got it when it was in print. I see it as 30 bucks though, the author is Emily Buehler It goes over the biochem in the second chapter, but in a manner you don't need a great background with the subject, then it's more practical regarding the various stages of baking a loaf. I love it as a reference as it's higher level and mostly not recipe specific so it helps me determine how I hosed up to avoid it in the future, but if you're father is already a good baker he probably won't need the practical references.
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Apr 3, 2016 15:00
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I use them on lobster/crab
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Apr 14, 2016 18:27
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High heat imo. Not sure you'll be able to replicate a restaurant wok using medium as the recipe auggests
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Apr 15, 2016 21:31
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I'm not a fan of dropping 400 for non induction capable multiply. Not sure if that's relevant for you. I have the cuisinart tri set (wanted metal lids) and I like it.
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May 2, 2016 17:34
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Only for the internal layer, outer and core are AL
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May 2, 2016 17:54
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I think you need to avoid capsicum for crohns
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May 9, 2016 18:46
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There are rice cookers which will purposefully do exactly what you did in order to try and germinate the rice. That involves warm water though and multiple days.
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May 13, 2016 19:45
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then you will want to make things to go with your bread and the world opens up
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May 15, 2016 00:43
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Takes No Damage posted:I haven't done much of anything, but you're right I would imagine baking would be pretty heavy on 'measure out x amount of y ingredient, combine like so and bake at this temp for that time. It's more that most of the things I would bake would be brownies and cakes, and I don't need any more of that mess in my diet right now...
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May 15, 2016 14:30
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You're not thinking about just a lime & cilantro sour cream are you?
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May 24, 2016 19:46
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any KA pro or lift model does not have plastic gears now.
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May 26, 2016 14:26
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| # ¿ May 11, 2024 17:38 |
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starter dude who's flushing 4oz a day, that's a lot. I maintain mine at 80g (4ish? tbs of starter) 100% hydration replacing half every day or two if I"m negligent.
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Jun 7, 2016 17:54
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