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Cyril Sneer posted:Point noted. I guess what I was just trying to get at was more a general understanding of when you might use a saute pan vs., say, a frying pan. In looking up recipies there seems to be a lot of overlap in terminology; I'd like to understand what the reasoning is behind using a particular method. There's no difference, really. Saute pans and frying pans are both used for the exact same thing. The name difference is just to tell you whether you're getting sides that go straight up (saute pan) or sides that slope outwards (frying pan). Straight up edges mean that you'll get more flat cooking surface on a saute pan than on a frying pan with the same diameter, but since you can always just buy a bigger frying pan that's not really a big deal. Paradoxically it can be easier to legitimately fry stuff in a saute pan because the sides are often higher and you can therefore have deeper frying oil. The short answer, though, is that a frying pan by any other name will still cook as sweet.
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Jan 10, 2012 05:05
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Amethyste posted:I love Indian food, and would like to be brave and attempt to start cooking it on my own. Manjula's Kitchen is a great starting point for Indian food, although she doesn't have any meat recipes.
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Jan 14, 2012 18:07
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Yehudis Basya posted:Ooh, can I throw in a plug for Classic Indian Cooking by Julie Sahni? I picked it up cheaply at a used book store, and am really glad I did so. As someone else who is new to cooking Indian food but really wants to be good at it, I'm finding it quite accessible! Manjula's Indian Kitchen is a good site, but I like having the text and binding and food stained pages more than internet links.
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Jan 14, 2012 21:17
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It's pretty simple, just heat it up until it's brown: http://www.youtube.com/watch?v=hw8hT47NNyg
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Jan 20, 2012 20:55
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BRJohnson posted:Do I then mix the liquid brown butter in with the sugar? I just feel like it's supposed to be solid to be 'creamed', will it harden up if I put it in the fridge? Yes, butter turns solid again if you chill it.
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Jan 20, 2012 22:00
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You can make scones and freeze them. This recipe would probably work if you substitute buttermilk for heavy cream.
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Jan 23, 2012 19:50
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Egg yolk?
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Jan 28, 2012 05:42
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Yeah half a mile's nothing, my closest walkable grocery store is a mile and that's not really much of a trip. If I had a bike it would probably be a piece of cake. Stock up on rice and beans and you'll only have to run to the store for vegetables.
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Jan 28, 2012 09:59
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GregNorc posted:What a good beginner's cookbook for your typical bachelor? Mark Bittman's How to Cook Everything.
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Feb 6, 2012 02:07
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totalnewbie posted:What can I do with a ton of cilantro?
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Feb 12, 2012 04:51
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LashLightning posted:Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal?
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Feb 12, 2012 22:21
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Soups, stews, dals, chilis, etc. are basically designed for bulk cooking. Just multiple the recipe by however much space your pot has.
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Feb 17, 2012 07:08
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I've had chili peppers last a week, although it really depends on the peppers themselves. If you want to make chili just chop and freeze them.
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Feb 20, 2012 20:39
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Maneki Neko posted:I end up eating a fair amount of black beans, and was going to move from canned to bulk/dry beans, but I seem to have issues consistently end up with good beans from dry beans. Just cook them until they're done. Taste a bean before you take them off the heat.
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Feb 27, 2012 18:08
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Grits or cream of wheat?
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Mar 3, 2012 06:27
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Is there any website or book or person or anything that explains varieties of rice? Specifically whenever I shop at my local Indian place there are like, 20 kinds of rice all with various names that don't mean anything to me (this list on Wikipedia is pretty representative, I think: I'm not sure about the specific names, because it's all Greek to me, but if I see hasan serai rice, joha rice, and patna rice for sale, I dunno what's up). 90% of the people who work at the store aren't Indian people so they can't really help me.
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Mar 3, 2012 23:19
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Thanks dino! I think that covers most or all of the rice I saw. On this trip I bought a 10 lb bag of brown basmati rice from the cheapest brand they had, and it tastes pretty good, so I guess I'll just try one of each 10 lb bag of brown rice to see if I find a favorite. And if I were eating ham hocks I would probably be making red beans and rice.
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Mar 4, 2012 19:29
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Spice jars are nice. If you have a Cost Plus World Market around, they sell really nice jars for a buck.
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Mar 11, 2012 03:25
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Curry in English basically just means "Indian food" of which butter chicken is most certainly an example.
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Mar 19, 2012 21:08
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Ghost of Reagan Past posted:When I go to the Asian grocer for stuff, I always browse the veggies but the labels are all in Vietnamese, so unless I can recognize them clearly, I'm lost. Seeing as I can't read Vietnamese, I'm trying to find a way to identify the veggies, especially if I'm in the store. Buy one of each, take a picture, and post them? That way you get to try delicious new vegetables.
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Mar 22, 2012 01:34
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You're boiling away, like, less than a teaspoon of water. Your rice will be fine.
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Mar 22, 2012 06:52
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I think either way you will end up with a starter.
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Mar 26, 2012 18:19
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It's called cooking.
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Mar 30, 2012 06:28
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Cowcatcher posted:I found chicken biryani very challenging to get right, even though it looks simple (my rice always comes out soggy). Try it in a restaurant first if you haven't had it before, so you know what to aim for. And if you don't want something that's very challenging to get right, dino's book is a pretty good resource for "easy to learn Indian food that just happens to be vegan" (from what I can tell: I don't own it). Really, though, if you want spicy Indian food, just add as many spicy peppers as you want to whatever Indian food you're making.
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Apr 11, 2012 02:14
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squigadoo posted:I feel dumb, but I am having problems not burning things on one of my pans. You might not be cooking them long enough. Often stuff releases from the pan when it has cooked enough.
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Apr 12, 2012 15:33
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dis astranagant posted:Grandma gave me a coffee can of mystery dry beans (pretty sure there's some pintos in there, but there's also some much darker and and some kinda reddish ones). Just looking for something simple to do with them so they'll quit taking up counter space. I don't know the first thing about fixin dry beans, usually just used canned ones. Soak in water overnight, then the next day boil until they're just like your usual canned beans.
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Apr 23, 2012 00:39
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Stalizard posted:I've been recently playing around with making bread and I just made my best bread yet, with a really wet dough that I tried my best to knead for the duration of a Simpsons episode. I tried kneading it on a floured surface with floured hands, but it stuck to my fingers and my pastry rolling sheet thing and, while it did become slightly more manageable after 20 odd minutes of working, it never unstuck itself from anything. I used 355 grams of King Arthur bread flour and 284 grams of water, a packet of yeast and some pinches of salt.
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Apr 25, 2012 07:03
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Aggro posted:Is it possible to make oatmeal in a slow-cooker with rolled oats? I just discovered why all of the recipes I've found say to use steel cut oats. Hint: It's because rolled oats cook too fast and turn apple cinnamon oatmeal into apple cinnamon gravy. If you boil steel cut oats for 1 minute the night before, you can heat them up in the microwave or on the stove in the morning.
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Apr 29, 2012 20:21
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SatoshiMiwa posted:Planning to make some flour Tortilla's tomorrow. I'd like to make them whole wheat if possible. Is it okay to sub half the white flour for whole wheat or would that mess them up? I do this all the time. Works fine.
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May 1, 2012 04:36
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mustermark posted:I wanna make (flour) torilla chips from scratch. I've got normal baking stuff and good whole wheat flour... where do I go from here? 2 3/4 cups (3/4 lbs) flour 5 tbsp fat 3/4 tsp salt ~3/4 cup warm water Mix the flour and the fat, then the salt and the water, and add the salted water to the flourfat until everything's damp (you might not need all the water). Knead until smooth then let it rest for half an hour. Split it up into 12 portions, roll them out, then stick them on a hot griddle. Flip them over when the bubbles that form have started to brown (ideally 30-45 seconds) then cook them another 30-45 seconds. Then you can cut them up, salt them, stick them in the oven, and bake them into chips. Possibly you can just make them into chips when first cooking them by keeping the griddle at a lower heat and cooking for longer but I have no idea.
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May 13, 2012 17:13
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zacpol posted:I just cooked a pound of dry black beans to go with whatever I cook for the next couple of days. I just put it in a tupperware container in the fridge, but how do I prepare it for when I want to reheat it?
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May 16, 2012 03:20
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I like turtles posted:I live in Tucson Arizona. I'm thinking I should take a vacation and go to San Diego and eat food and do stuff, since it isn't that far away.
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Jun 4, 2012 04:01
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GrAviTy84 posted:That's not necessarily true. You also have the California Burrito, friend of drunk and hungover college students across SoCal, originated near San Diego. edit: I suppose I can recommend El Zarape and, with slightly less zeal, Los Panchos in terms of dive locations that you might enjoy. I have also heard good things about Punjabi Tandoor which, despite its location 10 minutes from my house, I have never tried. TychoCelchuuu fucked around with this message at 06:13 on Jun 4, 2012 |
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Jun 4, 2012 06:08
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Grand Fromage posted:A burrito full of french fries sounds like the perfect food for a drunk, what's the problem?
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Jun 4, 2012 06:15
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An observer posted:Just eat that poo poo up straight from the freezer, it's great on hot summer days. Eeyo posted:You could put them in yogurt (like lowfat yogurt maybe since you're on a diet?) and just eat that, should be tasty enough. You could put them in cereal or oatmeal or something. Maybe a few on a salad? Also that's a whole lot of frozen fruit you've got.
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Jul 6, 2012 02:04
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Boris Galerkin posted:I've been craving chocolate chip cookies, what's a good way to make them? 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces) ½ teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) ½ cup granulated sugar (3 1/2 ounces) ¾ cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 ¼ cups semisweet chocolate chips or chunks 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
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Aug 5, 2012 19:27
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It's like the story of Jack & the Beanstalk, but instead of buying 'magic beans' they bought 'magic bean cookers.' 30% faster cooking with no soaking overnight! Yeah right.
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Aug 19, 2012 07:58
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Food processors are just a way of making pie crust preparation easier. You can cut in the butter by hand. Try to keep things cold. This list of helpful tips should make things pretty easy.
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Sep 11, 2012 23:16
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When I have extra lemons I squeeze the juice into my ice cube tray so that I have fresh lemon juice whenever I need it.
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Sep 13, 2012 03:04
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Hed posted:I tried to make my own flour tortillas the other night with the following recipe: And the easiest way to make a sweet potato is to microwave it.
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Sep 16, 2012 22:15
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