|
theDoubleH posted:Stock question #2: Is it safe to let it cool overnight, outside? Overnight low is 42 F. Last time I made stock it was below zero so I went for it. Google says that 42°F is 5.5°C, which is (barely) in the danger zone for bacterial growth. The outside temperature is also likely to fluctuate, so you have no idea how long your stock would be in that danger zone, or where in the zone it would fall. Basically, you would be sending bacteria an engraved invitation to come flourish in your stock (which is a great growth medium for them anyway).
|
#
¿
Sep 18, 2011 01:05
|
|
|
|
| # ¿ Apr 27, 2024 22:41 |
|
|
Skinny King Pimp posted:Thanks! Gonna try to figure out things to do with it later. Marmalade!!
|
|
#
¿
Sep 20, 2011 15:55
|
|
|
Meningism posted:Suggestions for some nice gluten-free recipes to go with gluten-free dumplings? A friend wants to cook dinner for his girlfriend, and is at a loss for ideas (beyond the dumplings) Nothing overly complicated, as he's a beginner in the kitchen. What kind of dumplings? Jiaozi? Pierogi? Soup dumplings? More information is necessary here.
|
|
#
¿
Sep 28, 2011 18:17
|
|
|
Meningism posted:Sorry, looks like dumplings covers a wider variety of things than I thought. Jiaozi seems closest to what I'm thinking off. A crispy slaw-style salad might be nice - shredded carrot and cabbage (with or without broccoli stems) tossed in a light dressing that complements the flavours of the dumplings. You could also float the dumplings in a broth-based soup, which should be gluten-free unless you add something like wheat-containing soy sauce to it. If the dumplings aren't meaty dumplings, maybe a meat dish would be appropriate, and most of those are gluten-free unless you actively add flour or are using a gluten-containing prepared sauce. I wouldn't serve rice if dumplings are the main course - that's a lot of starch! As for the other gluten-free question asker (potato and jam? Seriously?), make this cake as a layer cake and put jam between the layers.
|
|
#
¿
Sep 29, 2011 18:28
|
|
|
I have a bunch of chard and bok choi and I have done so much braising and stir-frying lately that I'm pretty tired of it. Anyone have any bright ideas for something especially delicious?
|
|
#
¿
May 31, 2012 01:11
|
|
|
I was thinking about dumplings, maybe in broth...do you have a favourite recipe?
|
|
#
¿
May 31, 2012 02:35
|
|
|
GrAviTy84 posted:Sure, I like chard in dumplings, the leaves are nice and the ribs can be minced and provide a water chestnut like texture. Remove the ribs and cut the leaves into chiffonade. Brunoise the ribs. Sautee with some minced mushroom, a touch of soy, and some sesame oil until wilted, add the rib brunoise and cook for a bit longer, don't overcook though. Add to some raw ground pork (don't use extra lean, it will make the dumplings dry) with a bit of minced garlic, fresh grated ginger, minced cilantro, white pepper, salt, an egg, a bit of cornstarch, then mix it thoroughly, then mix it more, and then more. You want to get the ground meat from a crumbly texture to a paste like texture, this involves a lot of working the meat. In the dumpling this corresponds to the difference between a crumbly meat filled dumpling to a coherent succulent meatball inside a wrapper. After working the meat, put it in the fridge and cool thoroughly. Then fill in wrappers, either homemade or store bought. Thanks! I'm excited to eat these; they sound delicious. I have finally perfected a recipe for gluten-free (actual celiac disease! not weirdo hippie fake gluten allergy!) dumpling wrappers and now all I want to do is make dumplings all the time.
|
|
#
¿
May 31, 2012 04:35
|
|
|
I actually found that it was hard to get the trick of just glutinous rice flour (because you have to do the thing with the boiling water, which is not the easiest), but I'll figure out that method someday. I use plain rice flour with tapioca and corn starches in there to keep the texture fine, plus a teeny bit of xanthan gum to help them roll out. It's the not-very-good-at-cooking person's solution! One day I'll figure out how to do it the boiling water way but there are many more failed batches between me and that day. Wheat starch is in itself gluten-free but I wouldn't recommend it to people with severe allergies or Celiac disease, because it's very difficult to find wheat starch that hasn't been cross-contaminated with just tons of gluten.
|
|
#
¿
May 31, 2012 16:05
|
|
|
GrAviTy84 posted:Sure, I like chard in dumplings, the leaves are nice and the ribs can be minced and provide a water chestnut like texture. Remove the ribs and cut the leaves into chiffonade. Brunoise the ribs. Sautee with some minced mushroom, a touch of soy, and some sesame oil until wilted, add the rib brunoise and cook for a bit longer, don't overcook though. Add to some raw ground pork (don't use extra lean, it will make the dumplings dry) with a bit of minced garlic, fresh grated ginger, minced cilantro, white pepper, salt, an egg, a bit of cornstarch, then mix it thoroughly, then mix it more, and then more. You want to get the ground meat from a crumbly texture to a paste like texture, this involves a lot of working the meat. In the dumpling this corresponds to the difference between a crumbly meat filled dumpling to a coherent succulent meatball inside a wrapper. After working the meat, put it in the fridge and cool thoroughly. Then fill in wrappers, either homemade or store bought. My dumplings were really delicious; thanks for this. Working the meat made all the difference.
|
|
#
¿
Jun 3, 2012 03:41
|
|
|
toplitzin posted:1) Chili powder, cayenne pepper, and cumin are the big three "taco" seasonings. play around with the ratios by making some ground beef tacos, then apply the ratio to your crock pot meat. Just remember that if the beans are kidney beans, they have to be boiled at a rolling boil for at least ten minutes before they go into the slow cooker to destroy the phytohemagglutinin. Cooking at low temperatures in a slow-cooker actually increases the toxicity of this substance up to five times, so just boil the beans while you're browning your meat. edit: Also don't use the soaking water to boil them in, and don't put the boiling water into the slow cooker. Dogfish fucked around with this message at 13:48 on Jun 11, 2012 |
|
#
¿
Jun 11, 2012 13:46
|
|
|
Vlex posted:I've come into an rear end-load of Thai basil. I'll be making Pad Kra Pow tonight, but what do I do with the rest of this massive bunch? Chop finely, put in an ice cube tray with enough water to cover, freeze.
|
|
#
¿
Jun 13, 2012 03:16
|
|
|
LikeFunOnlyBoring posted:I'm cooking this weekend for my boyfriend's dad for Father's Day. We're grilling filet mignon. His sister is a vegetarian, so I was trying to come up with a good grilled vegetarian option. I don't want to just do a grilled portabella mushroom on a bun. That's boring, and I can do better. Overcook a cup of rice so that it's extra-starchy and soft. Add an equal amount of black beans and mash together. Add very finely diced onion and garlic, some chopped cilantro (unless she hates cilantro; then use parsley) and salt and pepper. Form into patties. I would cook these in a pan instead of a grill, but they're delicious, especially topped with fresh tomato and spinach.
|
|
#
¿
Jun 17, 2012 00:49
|
|
|
Lullabee posted:Went to a birthday party yesterday and the guys mom had made these delicious pesto chicken sandwiches. She said the pesto was just a simple olive oil pesto, out of a jar. It looked like some kind of spices mixed with the olive oil. It was just a loaf of bread, olive oil pesto and mayo mix, chicken with provolone cheese. My question is - what is a good simple pesto olive oil? Your question is a little unclear. If you're asking what kind of olive oil works best for pesto, I would say extra-virgin olive oil. If you're asking what you put in that oil in order to turn it into pesto, basil pesto traditionally has basil, garlic, pine nuts, and pecorino romano cheese. The basil, garlic, and pine nuts are very finely chopped, the cheese is grated, and the oil is then mixed in.
|
|
#
¿
Jun 17, 2012 22:34
|
|
|
Jyrraeth posted:I have a block of paneer I liberated from my mom's fridge and now I don't know what to do with it. Saag/palak paneer and mattar paneer are two pretty well-known dishes featuring paneer, or you can simply cook it in your favourite curry. You can also grill it and use it as part of a salad (I make one with cucumber and cilantro that's quite nice), or as a brochette with veggies.
|
|
#
¿
Jul 24, 2012 01:46
|
|
|
Taha posted:My garden is cranking out zucchini like there's no tomorrow. Stuffed zucchini! Hollow a good-sized one out and stuff with a mixture of cut-up zucchini innards, mushrooms, tomatoes, eggplant if you've got it lying about, and then top with breadcrumbs and parmesan cheese. Bake until browned. Delicious.
|
|
#
¿
Jul 25, 2012 01:17
|
|
|
Yesterday I cooked a turkey for American Thanksgiving (because why not?) and then used the carcass to make stock, as I usually do. Brought it to a rolling boil then lowered it to a simmer, covered it and went to bed. This morning the temp was 58° C, which is juuuuust in the danger zone. How concerned should I be about this? I won't be too devastated if I have to throw it out (even though I hate to waste food) because my husband forgot to take the lemons out of the cavity when he put the carcass in the stock pot and the stock does taste weirdly lemony.
|
|
#
¿
Nov 27, 2015 19:08
|
|
|
I did uncover it to check the temp but then brought it back to a rolling boil immediately afterward. Hurrah! Strangely lemony turkey soup for supper tonight!
|
|
#
¿
Nov 27, 2015 19:30
|
|
|
My spouse's boss is coming to dinner and I find myself suddenly living in a 1950s sitcom. He eats ground beef and chicken but no whole cuts of meat and no other animals, vegetables, pasta (gluten-free only) and dairy products. I think legumes are OK but I'm not positive, and gluten-free grains like rice should be fine too. He rejects dishes with identifiable egg but is not allergic to eggs as an ingredient. I'm a boring person who has a boring repertoire of recipes, so I'm taking this as a chance to cook something interesting and delicious, but I don't know what. I would love some ideas for fancy, tasty, boss-appropriate recipes, if anyone has any!
|
|
#
¿
Jan 16, 2017 01:12
|
|
|
|
| # ¿ Apr 27, 2024 22:41 |
|
|
Drifter posted:He doesn't eat vegetables? No no, he DOES eat vegetables. I know: it's the opposite of the usual picky eater, and the sentence was perhaps worded confusingly. He eats: ground beef and chicken but no whole cuts of meat and no other animals; vegetables; pasta (gluten-free only); dairy products. Maybe legumes, probably gluten-free grains. My personal opinions on grown adults who have a list of edible items that can be counted on one hand aside, I would like to be hospitable and provide a great meal, and I'm also looking forward to the challenge since I'm home on medical leave from pregnancy complications and bored as hell. edit: Tamales are a cool idea! I've never made them before. His daily diet is pretty much plain pasta with plain tomato sauce. Sometimes salad or other raw vegetables. He's an interesting character.
|
|
#
¿
Jan 16, 2017 01:26
|
|
