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It comes with time. Like anything, it's just as much about experience as anything else. The more you cook and the more you learn what goes with what, the greater confidence you'll have in putting things together because you just know they'll work.
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Sep 21, 2011 18:09
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benito posted:Mushrooms are fungi, and while they taste great, don't contribute much in terms of nutrition. Are you insane? Mushrooms are really nutritious. Don't disparage my beloved fungus with your mealy-mouthed criticisms! Even the humble button mushroom is astonishingly good for you. It is high in protein and B vitamins, counting as one of your five a day. It's a source of iron, potassium and selenium, and contains as much antioxidant power (if you believe in that sort of thing) as spinach! Even if you ignore the fact that mushrooms are really good for you, they are also very high in fibre and promote a healthy bowel. It is irritating when people call them vegetables, though.
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Sep 25, 2011 12:09
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You can always dry them. A low oven with the door slightly ajar for hours and hours until they are dry.
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Sep 27, 2011 17:06
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Why would you salt the ice? That will speed up the melting process. I get that it will get colder quicker, but it will be cold for a shorter amount of time. Won't it? Am I being stupid? Also, I've taken dry ice on the bus loads of times. No-one has ever cared.
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Sep 29, 2011 16:33
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Flash Gordon Ramsay posted:Salt doesn't heat it up, it just lowers the melting point of the water. The water then makes better contact with the vessel, keeping it cold better. How long it stays cold will be a function of the insulation. Yeah, but if the melting point of the ice is lowered, that means that the ice will become water faster. The energy required to turn ice into water is lot more than the energy required to heat up water. This is not a closed system, energy will be coming in, no matter how good the insulation. Therefore, if you want the temperature to be low for a long period of time, it seems to me that you would want to slow down the process of melting the ice. I understand why a salt/ice/water mix is colder, but I don't think it is the solution, as the salt would reduce the longevity of the ice. That was my thinking, anyway. I am perfectly prepared to admit that I might be wrong. pnumoman posted:Time for an experiment I guess?
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Sep 29, 2011 17:32
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I agree. I maintain my original hypothesis, though. The ice alone will take longer to rise above zero than a salt/ice/water mix. Unfortunately, I don't have enough ice, or a thermometer, so I can't do the experiment today. If no-one has carried it out by tomorrow, I will get the necessary equipment and do it.
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Sep 29, 2011 18:22
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heeebrew posted:I personally care about where my meat comes from. I have no evidence for why I believe this, so if someone wants to step in and educate me, that'd be awesome, but I just get this feeling that they source the meat from farms that don't raise/slaughter their animals in what I would consider to be an ethical, sustainable or responsible manner. Is that because you're a racist? Otherwise, I can't see why you'd think that with no evidence for your belief.
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Oct 6, 2011 21:23
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Three days in the fridge should be absolutely fine. Smell it. If it smells alright, it's good to eat.
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Nov 9, 2011 17:50
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Gerblyn posted:Drinking alone is no fun I know I'm late to comment, but this is a myth. Drinking alone is perfectly fine. A good glass of wine at the end of a hard day of work is one of the greatest pleasures imaginable, and it doesn't matter if you're alone.
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Nov 13, 2011 11:28
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Kenning posted:Same with a chilly glass of stout or nip of bourbon. I think you mean room temperature. 
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Nov 14, 2011 17:08
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Oil the skin, and plonk into a hot dry pan. Leave until the skin goes crispy. About five minutes is usually fine in my experience, but it's been a while, so take that with a pinch of salt. Serve on top of something. Possibly over a chorizo and bean stew. Or mashed potato with plenty of cream, some peas and your parsley sauce. Or whatever you fancy. If your heart is really set on poaching it, remove the skin first.
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Nov 18, 2011 15:59
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Gerblyn posted:I'm not really sure what I want, so I'll try this. Thanks! Let us know how it goes, post pictures. A good pan-fried fillet of fish is a beautiful sight to behold.
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Nov 18, 2011 20:40
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Flash Gordon Ramsay posted:Your easiest option is to get a whipped cream dispenser (iSi and the like). Then you can mix it in the can ahead of time and dispense a la minute. Isn't the easiest option to overwhip it (slightly)? I've overwhipped cream accidentally but stopped before it was butter, and it was OK...
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Nov 18, 2011 20:44
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I'd eat them. Why marinade frozen steaks, though? I'd have thought that would be a waste of time. Edit: Specifically because they were frozen, not because I'm some sort of marinade-hater.
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Nov 27, 2011 18:15
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I made these canapés a while ago and they were pretty amazing. I think there were between twenty and thirty canapés per recipe. I've gone into way more detail than you probably need, because I just copied and pasted from my recipe folder. When I made them, I made them quite a while in advance and they didn't seem to suffer for it. Caraway crispbreads with roasted beetroot and hummus Crispbreads: 125g flour 2tbsp olive oil ˝ tsp salt 6tbsp water 2 tsp ground caraway seeds Mix the flour, caraway and salt. Rub in the oil Add the water and mix to firm dough Divide in two and knead each half on a lightly floured surface Roll into a thin sheet Cut into 3.5cm squares and place onto a lightly greased baking sheet Prick each square well Bake at 180 for 15m or until lightly browned Cool on wire racks Roasted beetroot: 3 tennis ball sized beetroot Wash and pat dry with kitchen roll Cut away the leaves, leaving approximately 2cm of stalk Place in a large roasting dish, cover in oil and roast for 45m at 180°C Leave to cool, rub the skin off with kitchen roll and slice Hummus: 200g canned chickpeas Juice of half a lemon 2 garlic cloves, minced 1 tsp ground cumin 100ml tahini 4tbsp water 2tbsp olive oil A pinch of salt 1tsp paprika Drain the chickpeas and rinse Combine with lemon juice, garlic, cumin, salt, tahini and blend to a smooth paste Assemble the canapés by putting a dollop of hummus on the crispbread and top with a slice of beetroot Crab cakes: 2cm fresh root ginger, peeled and minced 2 red chillies, seeds removed, finely chopped 250g white crabmeat 1tbsp coriander, roughly chopped 2 spring onions, finely chopped 2 eggs 8tbsp breadcrumbs Plain flour, for dusting 25ml olive oil Combine the crab, ginger, chilli, spring onion, coriander, one egg and 4tbsp bread crumbs Divide the mixture into ten equal patties and and chill for 20m In separate bowls, put the flour, remaining bread crumbs and a beaten egg Dredge a crab cake, then dip into the egg, then coat in breadcrumbs Shake gently to remove excess breadcrumbs Fry the crab cakes in oil for 2-3m on each side, or until crisp and golden Bake for 5-10m at 180°C No assembly required Crostini with goats cheese and red onion marmalade: Crostini: 1 thin white baguette Light olive oil Slice the baguette into 5mm thick rounds and brush with olive oil Bake for 5m at 180°C Red onion marmalade: 25ml olive oil 500g red onion 125g soft brown sugar 75ml red wine vinegar Heat the olive oil and fry the red onion for about 8m until soft and translucent Add the sugar and stir until it melts in Add the vinegar and stir until it reaches a jam like consistency, which will take about 45m Assemble the canapés by spreading about 10g of soft goats cheese on the crostini, topped with a dollop of red onion marmalade
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Jan 7, 2012 09:58
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Make scrambled eggs.
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Jan 8, 2012 16:16
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Burgers.
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Jan 9, 2012 19:16
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Just add some salt. Are you so slavishly keen on authenticity that you're not prepared to use your brain when following a recipe? Even if Indian food were traditionally bland (it's not), if you think something needs salt, add salt. There's no point in sticking exactly to a recipe if you don't like the end result. Edit: The only reason I can think of is that you want to brag about how authentic a dish is. Which is pointless, especially when it comes to curry. Curry recipes are entirely mutable, that's half the fun of them.
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Jan 14, 2012 10:27
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Yehudis Basya posted:My plan: Raw basil is fine, don't do anything to it. Tradition states that you shouldn't cut it, but tear it. As for the peppers, the best thing to do is to put them on an open flame, like this.
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Jan 14, 2012 21:20
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As far as I understand it, isn't steak sauce just brown sauce? Like HP or daddies? It's not meant to taste of steak, but to go with steak. Just like "seafood sauce" isn't made of seafood, but is supposed to go with it.
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Jan 14, 2012 21:23
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You are a very silly individual. Brown sauce is lovely, and just the thing with a fry-up. Bacon, sausage, black pudding, haggis, fried eggs, hashed browns, grilled tomatoes, fried mushrooms and fried slice are all immeasurably enhanced by the judicious application of a dollop of HP. I do agree that brown sauce and steak is a travesty, though.
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Jan 14, 2012 21:28
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RazorBunny posted:My mom just called me and left a voicemail lecturing me about using swear words on my food blog Tell her that she's a braindead oval office for not using the superb word "bowdlerise" in its proper motherfucking context.
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Jan 14, 2012 23:29
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Yehudis Basya posted:dumped...whirrred away into yumminess. This is your problem. If you dump all the ingredients into a blender and expect it to whir away into mayonnaise, it will fail if you get the proportions even slightly wrong. It takes a tiny bit more time, but doing it properly works much more often. By properly, I mean that you whisk up the eggs yolks, garlic and mustard and keep whisking as you very slowly add the oil. When the mayonnaise starts to thicken (after you've added about half your expected oil volume) add the acid. Then, keep whisking and trickle in more oil. When it gets really thick and mayonnaise-y, you're done! You may have to add more or less of the oil than you expected, but it will actually work and be mayonnaise. Not only does this way work every time (because it takes into account variations in measurements and sizes), but you will become a better cook for doing it. Making mayonnaise is one of the things that makes you realise that your senses are the best test in the kitchen, that you should rely on knowing how things look, smell, feel and taste more than how a recipe says things should be done.
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Jan 15, 2012 09:34
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Yehudis Basya posted:you missed the part about where I used an immersion blender. You don't have to slowly add the oil in when you use one of those things. Putting everything in a bowl and blitzing it with a blender is not a good way of doing mayonnaise, a notoriously tricky and sensitive thing. A bit of finesse and patience will serve you better, and your mayo will work every time. Yehudis Basya posted:I just don't appreciate the insinuation that I'm some monkey-see-monkey-do-must-follow-recipe pod person.
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Jan 15, 2012 21:45
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CrystalRose posted:Refreezing Question How did you thaw it? If you thawed it in the fridge, you can refreeze it raw. If not, you definitely can't and have to cook it up before you freeze it again.
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Jan 19, 2012 15:57
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Jose posted:Does anyone have a good jerk chicken recipe? I've had a look at a few online and they all vary by quite a bit I found online recipes so inconsistent that I asked my Jamaican step-grandmother. This is my recipe, with which you must play fast and loose. It's not set in stone by any means, and I usually use more or less of each ingredient depending on my mood and who I'm cooking it for. 2 spring onions, chopped 4 chillies, minced 1 tbsp white wine vinegar 1 clove garlic, minced ˝ tsp ground allspice ˝ tsp ground ginger ˝ tsp ground cinnamon 2 chicken legs Blend all the ingredients together, and rub onto the chicken: Leave for at least 20m, up to a few hours. Roast at 180 for 45m.
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Feb 3, 2012 12:30
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Good call with the scotch bonnet. If/when I can get my hands on them, I usually use one per two chicken legs, so you're bang on as far as I'm concerned. There's really no need to leave it overnight, as it's more of a rub than a marinade, but as long as you keep it refrigerated I don't see a problem.
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Feb 3, 2012 12:38
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I usually just eat it with rice and peas, but sometimes I'll make deep fried plantain chips to go with it. The last time it was cooked for me, it was also served with callaloo, but I have no idea how to cook that! EDIT: Actually, most of the time the only accompaniment I have with it is a bottle of beer.
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Feb 3, 2012 12:54
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Whenever I'm cooking bacon for anymore than myself, I grill (broil?) it. A few minutes each side and it's done, crispy and delicious.
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Feb 3, 2012 20:07
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I made I-tal stew on Saturday (totally inauthentically using chicken stock) and it's been in the fridge since. Smells fine, but my wife and I disagree over its safety. I say it's good, because it smells OK, but she says chicken stock in the fridge for four days is bad. If it makes a difference, the chicken stock was freshly made on Saturday morning. What's the verdict?
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Feb 16, 2012 17:03
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Because shipping to the UK is expensive, Plastic Jesus is going to be sending Amazon vouchers for my copy of Larousse Gastronomique. Which is the best edition to get?
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Feb 23, 2012 20:44
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Here are the two I've got bookmarked: Jerkstore's thread Dunkman's thread Edit:  Damnit!
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Feb 25, 2012 16:15
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Phummus posted:When flipping the scallops, you should flip them onto a 'clean' section of the pan. Don't flip them over in place, as that part of the pan is colder than the surrounding area, and the 2nd side will stick more. Ahahahaha, loving Hell! It's so simple! I've always wondered why my scallops stick after they're flipped. Phummus, you've changed my life.
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Feb 28, 2012 16:18
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Ron Jeremy posted:Beef stew tonight. The recipe calls for parsley. Do I use flat leaf or the garnish tree looking poo poo? Doesn't matter in the slightest.
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Mar 6, 2012 20:10
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The best thing is to jump straight in at the deep end. Next time you get the opportunity, order Andouillette. Don't ask what it is, just order it and eat it.
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Mar 8, 2012 13:27
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You're right. I should have prefaced that statement with "go to Paris".
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Mar 8, 2012 15:08
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Steve Yun posted:I just bought some squid ink linguine. Made a couple spoonfuls of it and it tastes very faintly of seafood, like roe. Do this: 
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Mar 15, 2012 15:59
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Dane posted:Mother in law accidentally defrosted a venison roast and pushed it on me, but it's hot as hell, and I don't feel like doing anything like a traditional game roast. Any suggestions? Chili. It's always time for chili.
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Mar 27, 2012 14:34
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Alien Teacher posted:I'm looking through the other threads currently for ideas but I just got a 6 quart crockpot and am eager to use it for something besides briskets. Any suggestions for a bean dish, stew, or otherwise simple recipe to start out with? Scientastic posted:Chili. It's always time for chili.
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Mar 27, 2012 15:04
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I tried to make Hot Cross Buns from this recipe the other day and they were OK-ish, but nothing special. A bit heavy and the crosses were crunchy, not soft. Does anyone have a good, works-every-time recipe for Hot Cross Buns? Was it an error to make them slightly smug "non-denominational Spring festival buns" with letters on them? Do they only work if you have God on your side?
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Apr 4, 2012 15:16
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