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Get a butterbell. Best invention.
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Oct 25, 2011 02:29
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spreading hard butter on bread or toast sucks.
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Oct 25, 2011 04:44
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Grand Fromage posted:That dough's a lot less liquid than mine was. And it sat about 18 hours as per the recipe before I attempted to fold anything. Yeast might be dead.
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Oct 26, 2011 19:12
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Jenkin posted:I'm not a bread expert, but you also may want to look at what the gluten content of your flour is. It can vary quite a bit. Unless he's using cake flour, it shouldn't matter. I've made great bread from walmart generic brand AP to the fancy unbleached, blessed by the gods artisan stuff. Edit: I'm pretty sure cake flour would form enough gluten structure to get something more interesting than his loaf in that time frame. Yeast is dead. Get new yeast, try new bread.
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Oct 26, 2011 21:50
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The Third Man posted:So what is the appropriate way to clean a cast iron pan? For some goddamn reason I always seem to take the seasoning off even though I only use hot water and a plastic scrubby pad thing. One time I somehow managed to burn the seasoning off after searing some steaks. This last time I just braised some pork and after I cleaned it up, there were white spots across the whole cooking surface... You apparently suck at seasoning. Sounds like you just have burnt on crap on the pan surface, not actual carbon buildup. Edit VVV that too. I've never seen a white cast iron pan. They're kinda dull grey when unseasoned. Casu Marzu fucked around with this message at 03:03 on Oct 27, 2011 |
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Oct 27, 2011 02:58
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Serendipitaet posted:
That'll work fine. As long as it isn't loose garden twine, but the tight white/grey stuff, you're good.
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Oct 28, 2011 00:50
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KOTJ posted:I bought a grass-fed culotte steak on impulse due to the low price. I've had it at one of the local French restaurants, but have never personally cooked this particular cut before. Google results are telling me it's from the cap of the top sirloin--am I correct in assuming it needs a marinade of some sort? No cut of meat needs a marinade. Ever. Sirloin cap is a fairly tender cut. Cook it like any other decent steak. If you have the fat cap on it still (and is thick enough), salt the whole steak and slap it fat side down on the grill until most of the fat has rendered out, then flip to the opposite side to get grill marks and finish to taste. I recommend med-rare. Serve with chimichurri and some rice and beans. Yum.
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Oct 28, 2011 04:35
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Hit the pan with some diced shallot, deglaze with some white wine and whisk in a knob of butter at the end.
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Nov 1, 2011 22:05
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Mash yolk with a delicious bird liver pate.
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Nov 3, 2011 05:54
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Generalisimo Halal posted:
It's loving amazing. I'm pretty sure I took a few years of my life off eating pate deviled eggs.
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Nov 4, 2011 08:09
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Make confit byaldi
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Nov 4, 2011 16:06
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Up the milkfat. Add more heavy cream. Also, his nog sucks. Make this one instead.
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Nov 4, 2011 18:34
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Squashy Nipples posted:That said, I've never tried a recipe that calls for aging, so I'm totally trying that one you linked. Thanks! Aged egg nog is awesome. Although, I tend to not add cognac and swap in an equal amount of rye instead. Gives it a bit of kick to cut through the cloying nature of the beverage. Oh, and I aged a gallon for six months and cracked it open, ice cold, on a sweltering summer day. It was awesome. I really love this nog recipe.
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Nov 5, 2011 00:48
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Mr. Wiggles posted:I've got a bunch of pork spareribs I need to use up. I'm a little bbq'd out, and I'd like something that I can throw in the crockpot all day on Sunday while I wrench on cars. Any ideas? Sear em off and then let em do their thing in the pot with some sauerkraut and a bottle of beer all day. Maybe a handful of caraway and some peppercorns.
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Nov 5, 2011 03:44
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Camembert posted:I'm making a baguette recipe, but I just realised that it makes two loaves. It's already gone through the first rise, and the recipe now calls for me to punch it down, form it into two loaves, and let it rise again. If I want to freeze one of the two loaves, should I bake both then freeze one, or freeze one now, or freeze after they've risen...? Bake partway? I'm very new to this bread thing. Just cut off the second portion, oil, wrap and freeze.
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Nov 5, 2011 20:39
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Oxford Comma posted:There's lots of good roasting recipes, but make sure you brine it before you roast it. Or not. I've brined maybe one chicken in my time, and I've never thought "hey, this roast chicken of mine really should have been brined" while eating my non-brined chickens. Edit: I made this chicken last week. It's simple and delicious.
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Nov 6, 2011 17:58
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I'm planning on completely deboning and stuffing the turkey for thanksgiving this year. It's just over 20 pounds whole, and I'm wondering if anyone had a clue as to a general cook time for such a thing? Three hours maybe?
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Nov 8, 2011 22:49
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Doesnt look like oyu're shaping right. Are you rolling it out, folding in thirds and laying the seam on the bottom? That seems to make the best looking loaves for me.
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Nov 11, 2011 03:36
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Edit: instead of trying to describe it, here is a video that is just about what my technique is http://www.youtube.com/watch?v=Q_3zBaKkxMY
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Nov 11, 2011 03:55
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Happy Abobo posted:Ahh, ok. The recipe rises quite quickly: about an hour and a half to more than double it's size on the first rise. I was doing about an hour for the second rise, should I lengthen that? Should the second rise be longer than the first? I always thought it was supposed to be shorter, but in retrospect, I don't know why I think that. I don't go by a set time for rises, I judge off of volume. The second should double as much as the first. It's usually a shorter period, but doesn't necessarily end up that way.
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Nov 11, 2011 16:00
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Enentol posted:If you're super lazy and also have a cache of junk food, just pour some salsa over top and throw them on a baking sheet into the oven. 400 degrees, until done. Probably about 20 minutes.  If you sear the skin then cover it with salsa, it's not gonna stay crispy buddy. Anyway, butterfly them, dredge them in some flour seasoned with salt, pepper, some cayenne, and then sear it off in a pan, then toss in a 400F oven for like 15 minutes tops.
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Nov 11, 2011 22:09
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Surprisingly, the one on the back of the tollhouse pack of chocolate chips is pretty good.
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Nov 12, 2011 00:08
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Sounds close to the sauce that goes onto korean fried chicken. It is vaguely ssamjang in nature, that is chili and black bean sauce with garlic, sesame oil, and some brown sugar.
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Nov 12, 2011 01:16
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Jose posted:This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online. I have two of these in the No. 4 blade size. They're cheap as hell and own bones.
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Nov 13, 2011 00:02
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plaindot posted:I need good pastry cream recipe, the ones i've had tend to have this weird aftertaste... any ideas? quote:Orange Pastry Cream Just take out the orange zest and you have a regular pastry cream. Also, pass it through a strainer if you want a finer texture.
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Nov 14, 2011 03:47
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OdinsBeard posted:I was thinking about picking up an electric knife for my turkey. Any sub-$20 recommendations? Most of the ones on amazon for less than $20 have a lot of poor reviews, and even the more expensive ones aren't stellar. I was thinking just spending $10 on a cheap Black and Decker. No don't. Just buy a $10 victorinoix slicer and cut turkey like a real person instead of shredding through it with an electric one.Edit: so I had this one in mind, but apparently the prize went up or amazon is overcharging. I got mine for $10 at my restaurant store in town. Casu Marzu fucked around with this message at 01:51 on Nov 18, 2011 |
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Nov 18, 2011 01:48
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Shred finely and mix with a mustardy viniagrette and let chill in the fridge for a couple hours. A bit of radish and carrot and red onion is nice in it too.
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Nov 18, 2011 04:01
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Makes pommes pave.
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Nov 19, 2011 17:34
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Zeitgueist posted:Thank you for the warning. I'm also looking for a good stuffing recipe, as I've never made any before. Is there a Thanksgiving thread I'm missing? Yes.
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Nov 21, 2011 21:52
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Make two loaves of dough up, oil and wrap the second in plastic wrap and freeze for the next time you want bread. Edit: what FGM said too. That's aloooot of yeast.
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Nov 21, 2011 22:58
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Flash Gordon Ramsay posted:I'm FGR you noob. FML
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Nov 22, 2011 00:26
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Simmer, don't boil stocks.
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Nov 28, 2011 01:41
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freshly toasted english muffin, big knob of butter, and a light smear of vegemite.
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Nov 28, 2011 08:08
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^^^ For pork chops, my go-to preparation is to sear em off in a hot pan and toss in the oven to cook to 160F. Then rest em, make a mushroom pan sauce with a bit of brandy or whiskey, and serve with some steamed green beans.ChetReckless posted:I just recently got a pressure cooker in the hopes that I can expand the range of stuff I can cook relatively quickly after my girlfriend and I get off work later in the evening. Beans and lentils rock in a pressure cooker. 20 minutes instead of an hour and a half? Yes please.
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Dec 5, 2011 18:55
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Tazolol posted:SO I tried to make beer cheese soup last night in my slow cooker. The flavor turned out really good, but instead of melting nicely the cheese I used just clumped. Do you guys know a better way to make this? You need to incorporate the cheese slower and at a lower temp. You're basically making a mornay and cheese will curdle/clump easily if you have the heat too high when adding it. There's really no reason to cook a beer cheese soup in a slow cooker, since it's not gonna benefit from a long cook time. Just do it in a pot and pull it off the heat when you fold the cheese in.
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Dec 5, 2011 23:08
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Make mayo
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Dec 6, 2011 00:28
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Chemmy posted:USDA lowered their guideline for cooking pork to 145F. Please don't cook your pork chops into shoe leather. Derp, I have no idea why I typed 160. I always pull chops at 140.
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Dec 6, 2011 04:52
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I usually finish chops in the oven at 400F or so. It's kinda like the dual heat method for cooking steaks, just let em temp for 5-8 minutes in the oven after searing off.
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Dec 6, 2011 05:13
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Sooooooooooo...I picked up a jackfruit today on a whim and I realized I have no idea what to do with it. It is frozen, and I think it is a mature ripe one. Although, I'm not entirely sure how to tell. Anyway, wtf do I do with the thing?
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Dec 8, 2011 00:59
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| # ¿ May 10, 2024 05:02 |
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GrAviTy84 posted:eat it hate you
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Dec 8, 2011 01:51
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