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Last night I bought a 3 lbs whole chicken and a dutch oven. Tonight I plan on combining these two. I figured I would coat the outside with salt, pepper, and olive oil, throw chopped up onions and potatoes around it in the dutch and then cook it. Anything else I should be doing with it? Also, since I've never roasted an entire chicken before, what's a good way to tell they are done (assuming I don't have a meat thermometer)?
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May 3, 2012 15:25
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When you say under the skin, do you mean inside the cavity of the chicken? Any spices you would recommend? This could give me a chance to check out one of the nearby halal grocery stores or the Mexican grocery a few miles away.
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May 3, 2012 15:46
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I'm on a bean or lentil and rice diet for a bit still (yay moving to a new more expensive city), fortunately with the occasional splurge of chicken thighs, and I'm getting a little sick of the flavor. I switched things up for a bit using bacon (diced two strips and mix it in with the peas and beans/lentils) which worked wonders for a bit. I've tried adding cumin or chinese five spice, but now I'm getting a little tired of those flavors. Any recommendations on seasonings that work well with beans?
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Jun 7, 2012 17:12
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I picked up soft pork sausage from the asian market this week. Any recommendations for them? Otherwise they're probably just going to wind up in a frying pan with onions and garlic and served over rice (which I'm sure is still going to be delicious because pork fat)
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Oct 5, 2012 15:43
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Any recommendations for a first Italian cook book? I'm getting sick of recipe sites (and the ads, javascript popups asking if I love food and want to give them my e-mail, lovely autoplay videos and all that) and just want to drop some money on a decent cook book.
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Mar 13, 2019 17:45
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Not really. Just trying to branch out from the Japanese food and variations on bachelor chow that I tend to cook currently.
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Mar 13, 2019 17:56
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It can help to go and quickly mix the rice after the rice cooking clicks off cook mode. Also, I'm a little surprised everyone is saying 1:1 as such a strong generic rule. For the medium grain Japanese rice I normally cook it's closer to 1.5:1 water to rice. EDIT: Just watched the ratio video. 1.5:1 is closer to my experience because I am usually cooking a single serving at a time. Makes sense. Another thing that can help get rid of crispy bits from your rice cooker is making sure to rinse off excess start on your rice before cooking. captkirk fucked around with this message at 13:13 on Mar 14, 2019 |
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Mar 14, 2019 13:09
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MAKE NO BABBYS posted:Lidia kept a person as a literal slave and profited from Batalis sexual assaults so maybe don’t give her your money Not sure I can think of anything more authentically Roman.
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Mar 15, 2019 14:37
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For something that's basically a pasta carbonara is there any hope for reheating left overs? Or should I just take this a lesson to leave the final steps pouring the egg+cheese mixture over hot noodles until the day I want to eat leftovers.
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Mar 19, 2019 17:41
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Super stupid question but... why is it that I can't seem to cook anything in my oven or stove top without smoking out my apartment? Food comes out fine, nothing burnt or overcooked but it seems like I set my smoke detector off nearly 50% of the time I cook. Am I just cooking on too hot a stove top even though my food it coming out fine? Using the wrong fat in my skillet?
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Mar 21, 2019 02:12
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Grand Fromage posted:Izakaya and The Japanese Kitchen are the ones I have, they're good. justonecookbook.com is a good online resource too. Seconding justonecookbook.com. Justhungry.com is nice. Also, search youtube for Cooking With Dog, endearing and can give you ideas for dinner.
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Mar 24, 2019 04:07
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Admiral Joeslop posted:My other question is about equipment. My primary cooking station, besides the fire pit, is a propane camping stove. One heads up in case you try to evolve your cooking kit: don't use one of those backpacker quick boil stoves. The heat it too high and focus for even cast iron to distribute well.
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Apr 5, 2019 15:54
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This weekend I was thinking about trying out coq au vin for dinner but I'm seeing so much variation in the recipes. Can anyone point me to a solid one? Also, thoughts on bacon for lardons?
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Apr 5, 2019 15:55
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SymmetryrtemmyS posted:miso never goes bad This. I have a thing of miso paste from.... 2 years ago. Still going strong for some kick rear end miso soup whenever I want.
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Apr 14, 2019 03:47
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I am making coq au vin. My cast iron dutch oven I set the chicken set it seems to have contributed a very metallic taste to the sauce. Anything I can do to remove the metallic taste? I've got about 20 minutes before the sauce is supposed to be ready.
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Apr 15, 2019 02:52
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pile of brown posted:For future reference long cooks with acidic liquids are contraindicated for unenameled cast iron. Yeah, I've learned my lesson. I'm thinking of tossing out my dutch oven and replacing it with an enameled one cause of this sort of thing. EDIT: I'm so pissed because the sauce is *amazing* until you get to the metallic after taste. captkirk fucked around with this message at 03:13 on Apr 15, 2019 |
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Apr 15, 2019 03:10
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Anyone have a good go to dish to pass? I'm going to my parents for easter this Sunday and want to try something different. I was thinking of doing something like asian-y short ribs (miso and soy sauce in the cooking liquid). But that's just because someone brought miso up in this thread recently.
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Apr 18, 2019 17:16
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Cooking protip: don't fall asleep while you have wine reducing on the stove. Also, gently caress early morning cooking.
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Apr 21, 2019 18:23
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I have short ribs that I seared in a pan but (due to a massive gently caress up on the cooking liquid) I didn't end up braising and instead they went into the fridge. Is it okay to just braise them a day or so later food safety wise?
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Apr 22, 2019 16:22
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SubG posted:Omurice is just an omelette with an accent and you shouldn't approach omelettes as something you have a recipe for, it's something you have techniques for. They're also not trashy or anything like that. Don't feel like you have to apologise for what you want to cook. And if you really feel like you need more guidance just search for cooking with dog omurice.
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Apr 27, 2019 15:37
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MAKE NO BABBYS posted:Mark Bittman is a raging piece of poo poo & highly problematic, actually. Don’t buy his books unless you like giving your money to bad men. In what way is he problematic?
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May 11, 2019 15:38
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Related to the podcast question is cooking youtube channels. I subscribe to You Suck At Cooking, Binging With Babish, a handle full of Japanese food channels, Sortedfood, and Bon Appetit. Some of these are more about entertainment than the food.
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Jun 28, 2019 14:36
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Doom Rooster posted:That's a good list there. Any specific recs on the Japanese ones? The Japanese ones I subscribe to are Cooking with Dog is a classic, Tabi Eats is nice (they do a lot of "lets eat conbini or street food" videos but they also have cooking videos some of which include the creator's mother), No Recipes (the creator has this weird smile and psuedo enthusiasm which is kinda weird), Marion's Kitchen (which is more of just a mostly Asian cooking channel), Just One Cookbook (videos for the similarly named website), and then Chopstick Chronicles which is short time lapsed, un-narrated videos to accompany a recipe blog. Cooking with Dog and Tabi Eats are the better ones in terms of youtube content, Just One Cookbook is decent but it's just videos that go with the recipes on their website.
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Jun 28, 2019 16:24
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What small improvements or purchases for your kitchen have made your life way better than you expected? So far, a magnetic knife strip and rubber spatulas are my two "holy poo poo, how has my kitchen been without this all my life" things
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Jul 1, 2019 04:29
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Edit: phone double post
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Jul 1, 2019 04:29
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Eeyo posted:Well soylent is a company that still exists and still sells, so anti cooking people do exist somehow. I'm not sure the majority of Soylent people are anti-cooking. I know I drank it for a while for the nights where I got home after work and exercising and did not have enough time between getting home and my target bed time to cook, eat, and digest my food before going to sleep. That said the CEO is a loon and comes off very anti cooking or good food.
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Jul 27, 2019 13:48
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Any recommendations for making bacon-wrapped smokies a little more interesting? I've make them for family gatherings when I'm feeling too lazy to do something more interesting and normally just grab smokies, slice bacon into thirds, wrap each smokey in bacon and then sprinkle it all with brown sugar and cook it the oven until the bacon is done.
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Aug 16, 2019 21:20
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Anyone familiar with miso pickling? I've read about it and thought I would give it a try but when doing some googling I found one source that said you need live miso (with active koji still in it). If I have some miso that has lived in my fridge for a few months without going funny, does that mean I have pasteurized miso? Is live miso really needed for the pickling?
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Aug 22, 2019 02:50
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I tried making a fried eggplant recipe from Murimoto's "Japanese Home Cooking" that involve frying 1" egg plant slices in 1/4" of oil. My eggplant came out as a oily mess that most of went into the bin instead of being kept as leftovers. The recipe said that the eggplant would absorb some oil and then express most of it. I don't think I got the stage where it lets go of the oil it absorbed but I did pull the slices when they had significant browning so I feel like if I left it for longer it would've charred on the outside. What can I do to not end up with oily gross goop in place of my eggplant?
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Aug 26, 2019 02:01
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poeticoddity posted:Possibly a dumb question, but since it's a Japanese cookbook...are you using the same type of eggplant that's assumed in the recipe? I'm not. I was going to use rosa bianca eggplant I picked up from the farmer's market but it went extra squishy before I got around to cooking it. So I ended up using American eggplant. The original recipe called for Japanese eggplant.
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Aug 26, 2019 02:29
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Grand Fromage posted:That's what I would do if I were substituting western eggplant for Asian. I have admittedly not tried it in a long time since I just buy Asian ones. I did salt the slices for a while to get some moisture out first. I didn't press them though. Maybe the thought "oh this sort has a texture like tofu" should've tipped me off.
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Aug 26, 2019 11:14
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I've got some garlic fermenting in honey in a mason jar that I've been burping once or twice a day for the last two weeks. I'm heading out of town for the next 4 days. Should I throw these in the fridge to slow down fermentation while I'm gone or will the mason jar survive the extra few days without attention?
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Sep 4, 2019 18:23
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What spices are worth keeping around whole and grinding yourself?
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Sep 11, 2019 03:32
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I tend to cook 90% of everything in my non-sticks and only bust out my stainless steel or cast iron for steaks or crisping up prosciutto. Am I basically wasting chances for more flavor by missing the chance to form a fond? Basically I guess I'm asking for someone to convince me to spend much more of my time cleaning my stainless steel pan.
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Sep 18, 2019 14:30
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Here's a question for y'all: how would one gaining an appreciation or at the very least a tolerance for blue cheese?
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Sep 22, 2019 18:04
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TITTIEKISSER69 posted:I did that once with a loaf of banana bread, fortunately it was only in the oven a couple minutes when I realized. I took the pan out of the oven and stirred in the flour as best I could. Actually turned out well, with the chocolate having already melted my stirring it gave the whole thing chocolate flavor throughout. I dated a girl in college who did this with garbage cookies. She noticed when the first batch just melted into a pool of chocolate and caramel, so she folded that back into the cookie dough with the flour. This became her go to cookie recipe.
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Sep 28, 2019 03:09
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On Saturday I'm going to be cooking steaks for my extended family. I usually do one or two steaks when I cook for myself or for a date but the plan is 10 steaks for dinner. What should I do to keep the first ones warm while I cook the last ones? Warm oven? (That may not work unless I decide not to do twice baked sweet potatoes)
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Oct 4, 2019 02:16
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BrianBoitano posted:How are you cooking them in the first place? I normally just salt and pepper, into a hot cast iron, 3 ish minutes aside, add butter and thyme and spoon it over the steaks for a bit. This would be an awesome time to get an SV dildo if I the occasion for the dinner wasn't "I'm about to jump on a plane to start a new job across the country". The second idea also sounds awesome but I would only try it in my own kitchen. I spend too much time hunting for spices and equipment in my parent's kitchen already.
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Oct 4, 2019 03:20
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SymmetryrtemmyS posted:this is not a recommended usage and will void your warranty btw Of the SV dildo or my colon?
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Oct 4, 2019 03:37
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angor posted:It's done. Info to come, but here's a pic for now: You're a monster. I assume it had to be chilled up until service to avoid letting the ketchup smell ruin the surprise?
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Oct 13, 2019 23:25
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