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you can definitely use metal tools on enameled cookware just be gentle
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Sep 21, 2019 06:09
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yeah like 4-5 types right now sounds right. same for flours. i have 8 or more types of dried beans pls send help i have a probleeeemmm
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Sep 24, 2019 16:50
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pile of brown posted:All grill pans are bullshit, forever add this to the equipment review thread title
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Sep 25, 2019 18:40
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Suspect Bucket posted:How do you guys store your rice? The bags they come in are quite ponderous. Should I go for giant square Tupperware? just fill up a delitainer/readytainer or two and leave the rest in bag
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Sep 26, 2019 22:07
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have you tested that your oven is really baking at 400*? are you flipping the pieces?
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Sep 27, 2019 21:30
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Veritek83 posted:Is this gochugaru? This seemed to be the only coarse Korean pepper option at the New Grand Mart I went to for the first time today. this looks like fine powder, not the coarse stuff
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Oct 1, 2019 21:12
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Steve Yun posted:I have two turkey legs from thanksgiving. They were seasoned, cooked sous vide, vacuum bagged and then frozen. What should I do with them turkey legs belong in the trash or stock?
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Oct 6, 2019 01:13
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can you maybe post a pic of your setup? im having a hard time picturing it based on your description (is the fire behind the food?) however my assumption is that you could try making something like this (or buy this) https://ceramicgrillstore.com/collections/big-green-egg-xl-accessories-by-ceramic-grill-store/products/xl-ang-l-brackets-pair-bge i have a pair of these for my bge and they work really well and i think they could work as a heat barrier if you want
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Oct 17, 2019 23:34
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Chinatown posted:I have my own apartment now and I have a hodge podge of old mismatched pots and pans. Time for new. you really only need one non-stick pan for like eggs and such. don't get non-stick pots.
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Oct 28, 2019 03:56
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His Divine Shadow posted:This is one of those whoa moments for me, finding out you guys don't have tomato paste in tubes? A lot of food comes in tubes here, and it lasts almost forever that way. america is a failed country lol
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Oct 29, 2019 16:08
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Squashy Nipples posted:Hmm, I've been squeezing... trying to find the exact right level of give. I'll start sniffing butts instead. try squashing them
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Oct 30, 2019 21:29
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finally going to make a purchase at penzys and i'm wondering if any of their special blends of spices (or regular ones that i've overlooked) that i should consider getting?
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Nov 7, 2019 21:41
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nwin posted:I unsubscribed from penzy’s when the owner continued sending multi-paragraph emails about how screwed our country is because of Trump. lol https://www.theamericanconservative.com/dreher/bill-penzey-spite-spice/ quote:(Side note: the magazine incorrectly reported that Penzey’s apolitical sister, a competing spice merchant, reached out to conservative media in an attempt to sell politics-free spices from the same family. I reached out to her first, and posted about it here. She responded later by inviting readers of my blog alienated by her brother’s nastiness to buy apolitical spices at The Spice House — which I’ve done, and which I, as a former Penzeys customer, recommend to you. Especially their Bavarian Seasoning.)
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Nov 8, 2019 00:39
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double derp post
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Nov 8, 2019 00:40
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you definitely want to buy the whole belly
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Nov 8, 2019 21:34
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captkirk posted:The only thing to really do is use each sorrowful bite of your reheated carbonara to pound the lesson into your head to only make enough carbonara to eat that night. i feel personally attacked for my past sins
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Nov 14, 2019 17:27
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nice we upgraded to a second thread for pissing on the goon in the well
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Nov 18, 2019 00:49
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Kaiser Schnitzel posted:I made turkey stock today and it is super cloudy. Doesn't really matter because it's going in dressing and gravy, but how would I go about clarifying it into turkey consomme? I think there are egg white and ground meat involved? Thinking of trying it just for kicks because I never have before and it doesn't matter if I fail. did you make it in a pressure cooker? i used to get a lot of the cloudy, emulsified fat in my chicken stock until i read an article somewhere that said you should let it release naturally to minimize that cloudy fat that can appear in the stock.
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Nov 18, 2019 18:23
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Qubee posted:I take this thread for granted and immediately run here whenever I have a question related to cooking, cause sometimes you lot knock it out the park with your replies and it's like having a wisdom infusion directly into my brain. I did some googling and I'm not meant to be adding sugary stuff to the marinade, that should be added right at the end. So marinades need to be either acidic/briney and then you finish by adding the sugary stuff like mirin. But then adding lemon for acidity has sugar in it and can burn easy so I dunno. in general yes things with sugar will burn off quite easy. especially if you're cooking in a pan (as opposed to grilling, where you have flexibility to cook over the coals and then move to indirect heat to reduce charring or overcooking) but one thing to consider is that marinades dont really penetrate the meat very much so you're better off wiping off right before cooking. it also helps with browning to have less moisture on the outside surface.
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Dec 5, 2019 21:59
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DildenAnders posted:Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement. I use shallots, celery, lemon, mustard, mayo and a hefty glug of fish sauce. but now I'm curious about these options using sesame oil
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Dec 9, 2019 03:01
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time for some pork stock! I got a bunch of Bones and some meat that were stored in the freezer and now defrosted. should I make it just like chicken stock? aromatics? I'll prob use it for chili
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Dec 12, 2019 22:36
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are you sure you cooked them through enough? chicken thighs at undercooked temps are really unappealing. if you overcook them they will be fibrous and dry, not rubbery.
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Dec 17, 2019 18:52
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Aniodia posted:So I have a killer craving for some halal-style chicken over rice with white sauce, and no places around here that do that kinda thing. Taking matters into my own hands, I now have rice, chicken, and spices, but no decent recipe for a white sauce. I know there's a recipe over at Serious Eats, but looking at the comments people were saying it's way too mayonnaise-heavy, and that's not my jam, so I was wondering if any of y'all happen to have a decent recipe for some homemade white sauce. Thanks in advance. kenjis recipe is good except for the white sauce. I haven't made it yet but I dug through the comments on Reddit about this recipe and this was suggested https://www.thrillist.com/recipe/new-york/halal-white-sauce-thrillist-recipes
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Dec 18, 2019 15:10
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any suggestions for what i could do with some puy lentils? i've made the serious eats pressure cooker with chicken one a few times but i feel like i need to try something else.
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Dec 18, 2019 23:55
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seems like the SV thread is kinda dead, how good is kenji's porchetta recipe?
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Dec 22, 2019 22:05
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| # ¿ May 12, 2024 01:05 |
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leela from shesimmers.com has two books, i really liked the first one and use it as my sole thai cookbook and pailin's kitchen on youtube is also really good too
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Jan 2, 2020 18:38
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