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I know it's a stupid question, but I'm a germophobe, so… I just started cooking at a place I moved into somewhat recently, and this is the first place I've ever lived in without a dishwasher and only one sink. When I'm cooking chicken at home, and I'm doing the dishes, do I need to do up a cold water/bleach solution to sanitize the dishes? I know how to do that from the three times I got a foodhandler's permit, but do I need to do that at home?
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Nov 26, 2011 08:59
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I should've been clearer; I was referring only to the stuff that the raw meat has to touch, like cutting boards and knives. I think you still answered my question, though. Thanks!
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Nov 26, 2011 11:02
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I got this Yancey's Fancy Wasabi Cheddar from a bistro in town. It looks good, but I can't find any recipes for it. I've tried Google, Epicurious, and Allrecipes but all I could come up with was a salmon recipe (I'm not crazy about seafood, including fish) and a few burger recipes (I've been eating a lot of burgers lately and I need to diversify). Do you guys have any ideas? I like spicy stuff—as is evidenced by the fact that I bought this cheese in the first place—and the only things I'm averse to are pork, mushrooms, and seafood.
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Dec 21, 2011 02:24
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I plan to make this tonight, but since I live in the middle of loving nowhere I don't have access to galangal. Can I substitute it with regular ginger (I know they don't taste the same) or should I just give up on the recipe entirely? EDIT: Well, I did it, so never mind. CloseFriend fucked around with this message at 03:04 on Aug 24, 2012 |
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Aug 24, 2012 01:52
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What's a good spice for peanut satay? I thought about sriracha, but I try not to be one of those solve-everything-with-sriracha kind of cooks. The one thing I could find from The Flavor Bible that sounded like a good idea was cayenne. Any other thoughts?
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Aug 28, 2012 05:15
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I just made this recipe myself for Peanut Satay Curry Ramen. I figured you guys may know enough about proportions to help me with it.quote:Peanut Satay Curry Ramen The pre-bottled sauce contains coconut milk, peanuts, galangal, and tamarind juice, among other things. (I stupidly threw away the bottle and I can't seem to Google up the ingredients.) Anyway, I want the dish to have two dominant flavors: peanuts, then curry. In the draft above, the curry and cayenne overpowered the dish like crazy, so I'll cut both in half for my next try. Maybe I'll take out the turmeric too and rely on the turmeric in the curry. I don't think I need to use all of the sauce either. What I'm asking is… Looking at the recipe, can you guys in your intuitive experience see any other places I can tweak? Any ingredients I can add or anything in the dish already strike you as unnecessary? Thanks! EDIT: In fact, if you guys have any general advice on revising recipes, I'm all ears! CloseFriend fucked around with this message at 04:50 on Sep 11, 2012 |
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Sep 11, 2012 04:37
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I just found out about foodpairing.be today. Do any of you have a subscription? Do you consider it worth the money? I already have a copy of The Flavor Bible (albeit the unwieldy Kindle edition, not the physical book), so I don't know if I could justify $20 American a month on the site's Pro version.
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Sep 12, 2012 01:41
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I'm working on a recipe for a light(er) version of Eggs Florentine. I want something that tastes light, centers on the basil, and doesn't have too much fat. I really want to replace the hollandaise with something at least marginally healthier. I thought about making an aioli instead, but obviously that's still an egg-fat emulsion. Whatever I do with the sauce, I want it to contain chopped basil, chopped sun-dried tomatoes, garlic, salt, pepper, and lemon juice to cut the richness. Should I just throw them all in low-fat mayo and make a spread? A mixture of buttermilk and cornstarch like this? Any ideas? CloseFriend fucked around with this message at 22:52 on Sep 30, 2012 |
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Sep 30, 2012 22:41
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Even though I'm trying to healthy up, I have an urge to feed the monkey by making this. Unfortunately, I live in Rural America, where somewhat esoteric ingredients such as Soya bean oil don't really exist. Any ideas what I can use as a substitute? The oil strikes me as the least influential ingredient in the taste, so I feel inclined to go with something commonplace like canola oil. What do you guys think?Happy Abobo posted:That's a tough one. Hollandaise is pretty integral to all of the Eggs Benedict variations. I can't think of many subsitutions that would cut the fat but still maintain the creaminess. Maybe some version of Skordalia, with the sundried tomatoes and herbs mixed in? quote:2 eggs CloseFriend fucked around with this message at 09:48 on Oct 2, 2012 |
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Oct 2, 2012 09:42
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I have a bottle of ras el hanout and I have about 4 oz. harissa left over from a Tunisian dish, but aside from the dish I just cooked I've never made or eaten Moroccan or Tunisian food in my life. Aside from Googling recipes (which I've been doing), do you guys have any resources (preferably Kindle books or "normal" recipes of famous dishes in the region) to get me started understanding the underpinnings of Moroccan or Tunisian cuisine? I speak a tiny bit of Arabic, if that'll help.
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Oct 7, 2012 06:30
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pile of brown posted:Not really a traditional anything but Ive made a ras al hanout beer batter for frying onions in, it was pretty awesome. probably be good to dip in harissa mayo too. EDIT: How much fat should I use for the frying? Half a cup per onion? CloseFriend fucked around with this message at 04:41 on Oct 8, 2012 |
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Oct 8, 2012 03:19
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I just came up with an awesome idea for a strawberry vinaigrette that allows me to test the strawberry-Parmesan food pairing. With some help from the Flavor Bible, I plan to blend together balsamic vinegar, walnut oil (or if I can't find it, olive oil), strawberries, honey, grapes, walnuts, and Parmesan. Considering the experimental nature of this whole thing, it's a longshot, but I'll ask anyway… What kind of greens do you think I should try this on? Spinach? Arugula? Bibb? Romaine? Iceberg? All of the above? I'm leaning towards Romaine.
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Oct 13, 2012 11:18
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Happy Abobo posted:Sounds like a pretty sweet vinaigrette, which I tend to like pairing with more bitter greens. I'd go with arugula, or an arugula-spinach mix. Maybe toss some frisee in there, too. In other news, I have a cup of walnut oil left over. Anything besides this that I can do with it?
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Oct 14, 2012 01:51
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Wroughtirony posted:Food coloring has no place in real cooking (outside of some pastry applications.) It's artificial, it can dye your fingers/mouth/poo poo, it can affect taste, and it contains chemicals that some people are very sensitive or allergic to. Basically it's not worth it. pile of brown posted:I'd say you also learned a little bit about how to use the flavor bible; it's an awesome tool but it does not take into account how you apply the flavors and has little regard for texture, visual appeal and other considerations. I've actually heard a few experienced cooks I know say that they don't like it when people rely on the book too much for this reason; a list of complementary flavors turned into a mauve slurry that did not achieve the desired effect The end result still tasted pretty good on the right greens, but next time I'll definitely trim down the ingredients and make some changes to how I do the vinegar and strawberries. As rough drafts go, though, I can't complain too much. CloseFriend fucked around with this message at 20:37 on Oct 14, 2012 |
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Oct 14, 2012 20:34
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So, you know all those suggestions you guys gave me for improving the salad? Let's just say they were good suggestions.
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Oct 15, 2012 01:20
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I've been thinking lately about making chipotle poppers by adapting a recipe for jalapeno poppers. I'm trying to figure out the best way to go about this. Should I use canned chipotles in adobo, or take some dried chipotles and soak them in hot water for a half hour? Should I even use chipotles, or should I just use jalapenos and put chipotle powder in the filling? I've bitten directly into a canned chipotle before, so I can definitely see why using an actual chipotle as the outer "shell" wouldn't be a good idea. Speaking of filling, I'm planning on using cream cheese, cheddar, paprika, and maybe some lime juice. Then I'd just use flour, egg, and panko to bread it and bake it. I did some  -fu, and the only interesting recipes I saw either used jalapenos as the outer shell or crescent roll dough (which I'm definitely not doing). I could really use any suggestions you guys have before I start experimenting.
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Oct 22, 2012 03:10
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Tonight I was reading Ratio and on a lark, I decided to make cookies where I used sesame seed oil instead of butter. I basically ended up mixing together the oil, the sugar, some flour, a splash of water, a banana, a hell of a lot of honey, and an egg. They came out tasting… weird. A bit salty, but with an eventual sweet aftertaste. I got the texture about right (at least fresh out of the oven, which they just exited a few minutes ago), but the sesame seed oil really creates this distracting incongruity between smell and taste. The balance is really wonky between the three "main" flavors. Anyway… Can I make this recipe work by balancing it out more? The book didn't get into using plant oils for the fat component, so should I give up on trying? I mean, if I got the texture right, then I don't see a problem with it, but I also haven't done this a lot, either. I guess my main question is… Can I make cookies with plant oils for my fat component?
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Nov 5, 2012 07:04
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Mach420 posted:Sesame oil is VERY strongly flavored. Even for things like stir fry, a chef wouldn't normally put more than a teaspoon of it for a wok of food enough to feed 4, and said chef would almost never use it as the main frying oil, again for that reason. It's just a flavoring oil. Try again, but with a more neutral flavored oil like peanut, canola, vegetable, etc. Sesame and strong Extra Virgin Olive oils are best avoided for foods where you don't want its overpowering flavor. I had only a tiny bit of sesame oil left in the bottle, so I mixed it with white wine vinegar to make a quick vinaigrette. After I read this, I diluted the sesame oil down to half with some canola oil (and added more vinegar to balance). Should I dilute it more?
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Nov 5, 2012 08:31
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tarepanda posted:How does it taste? CloseFriend fucked around with this message at 08:40 on Nov 5, 2012 |
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Nov 5, 2012 08:36
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I want to practice making mother sauces. I've noticed that several variations of espagnole and tomate contain pork. Do these sauces necessarily have to contain pork? I ask because I can't eat it. 
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Nov 14, 2012 07:45
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What would you guys say is a good cheese for refried black beans? Cotija? Cheddar? Monterey Jack?
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Dec 19, 2012 22:34
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I had a spontaneous craving for cotija nachos, so I worked out the ingredients: tortilla chips (obviously), refried black beans, cotija, corn, diced tomatoes, chipotle peppers, green bell peppers, cayenne, salt & pepper to taste, and a lime to garnish. I haven't had the chance to test it yet. Cotija aside, this seems like a somewhat humdrum nacho recipe, so I was thinking of adding something unexpected that goes well with corn. Maybe thyme or celery or chives or garlic? What do you guys think?
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Jan 9, 2013 08:25
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I bought a hunk of fresh galangal yesterday and I really want to use it. Any recipe ideas? I've had chicken and Thai food on the mind lately, if that narrows it down any. I also bought some sumac at the same store and I'm open to suggestions for how to use that. I thought about making za'atar. I wanted to try it on roasted chicken or lamb, but because of its sour taste I don't know if I want to use it as one of the more dominant ingredients.
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Jan 19, 2013 14:37
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So following this recipe I put way the gently caress too much thyme in my za'atar. It doesn't even taste or smell like anything but thyme. Can anyone suggest a better-balanced recipe, preferably one that brings out the sumac a little more? I found one on YouTube by blind luck and I lost it, and all the text recipes I can find through Google have even more thyme. On a similar topic, what's a good cheese for manakish? I live in a rural town in Eastern Washington, so there's no way in hell I'll find akkawi anywhere nearby. I have goat cheese and feta, if that helps, and I could probably find European cheeses in town. I'm going for a Levantine taste, if that narrows it down any. CloseFriend fucked around with this message at 07:46 on Feb 3, 2013 |
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Feb 3, 2013 07:38
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Psychobabble posted:I've never made my own za'atar, I only ever buy it or am given it. You're not going to be able to really get a good one unless you use the specific herbs though. Herbs that you're not going to find. While za'atar does generally mean "thyme" its actually a different herb, I believe a member of the hyssop family. The recipe you're basing it on though has a good start in that the levantine varieties are more sumac heavy. My favorite, which comes from Kuwait is a bright, rich emerald green with a hefty dose of roasted sesame with little else. I've never had cheese on manakish made from an ethnic bakery so I can't really compare the two but I know that when I worked at a coffee shop with a wood burning oven the Lebanese owner had us use halloumi on the manakish we made for him.
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Feb 8, 2013 12:31
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I hate asking food safety questions, but here goes. I made this delicious-looking banana/peanut-butter cookie dough, then I discovered that the banana I threw in came from a bunch that had mold on the stem. All the bananas themselves look perfectly fine, only a little riper than when I bought them. But the stem looks like someone rolled it in flour. Considering I'll end up cooking the dough, I doubt it'll pose a problem, (I have it sitting in the fridge in dough form right now) but I thought I'd ask you guys first: is it safe to eat after baking? Thanks!
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Feb 17, 2013 03:17
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I bought some grapeseed oil for a recipe (homemade korma curry), but the only container I could find has way the gently caress more than I need. What sort of recipes can I actually use it for? The Flavor Bible didn't give me much to work with, except that it tastes good with coconut (which I don't really like very much) and can make a good vinaigrette.
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Mar 9, 2013 19:25
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I bought Thai basil, Thai chilies, and galangal on Thursday, but I'm beginning not to think I'll get around to using them in the next few days. The nearest place I can buy more is about two hours away. Do they all freeze well enough for me to just keep them on ice until I do have time to do some Thai cooking?Hawkgirl posted:It has a pretty high smoke point so I just use it for all-purpose sauteeing and frying. I imagine the Flavor Bible didn't help you much because it doesn't really have all that much flavor.
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Mar 10, 2013 07:54
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I've done way the gently caress too little cooking with stock. I wanted to practice using chicken stock to make couscous. What's the "right" amount to dilute it with water? (I'm just using storebought stock for now; I'll make my own when I get more time.)
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May 23, 2013 06:42
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Thanks for the chicken stock help, guys! Another question: does anyone have any advice for skimming lentil soup? Both the fat and the lentils float near the top and I can't seem to separate the two. Thanks!
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May 25, 2013 02:30
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What tool(s) do you guys recommend for clarifying butter? I used two different kinds of strainers and a fork, and I still couldn't get all the milk solids out. I even ran it through a fine mesh strainer three times and I still didn't get it all out.
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Jun 21, 2013 23:23
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I'm trying to break out of recipe slavery and get into really making up my own dishes. I've read The Flavor Bible and Rulhman's Ratio—both of which I use constantly to this day—but I don't know of any other books that'll help me step up my game. What do you guys recommend? Secondarily, I teach math for a living and I love Ratio so much I'm considering doing a talk at an upcoming conference about using cooking to reify math instruction in the classroom. Are there any books specifically along these lines, perhaps some that fit in my former question as well? So far I plan to talk about some of Ruhlman's book (I got his permission) and food densities in the teaching of variation. I'd love to see any other topics for which there exist published works.
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Jul 24, 2013 00:48
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I bought a package of Johnsonville apple chicken sausage and I'm trying to think of a way I could use them in a pasta dish. Can anyone think of some ingredients I could use for a sauce? Since it's a pasta dish, I really wanna keep the sweetness down to a minimum besides the apples in the sausage. I was planning to cook them in walnut oil. Going by The Flavor Bible, it sounds like I could make a ginger cream sauce or a pesto with pine nuts and rosemary (with some dried apricots as a garnish, maybe). I could top it with Camembert or goat cheese. Does anyone have any other ideas for how I could flesh out either of these sauces? Other, less prominent ingredients I could use in supporting roles? Thanks! What kind of pasta do you guys think I should use? I don't want to use penne; penne is so TV-dinner. Maybe rotini or angel hair? EDIT: In case it comes up, I can't eat pork, so bacon's out. CloseFriend fucked around with this message at 08:30 on Aug 19, 2014 |
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Aug 19, 2014 08:20
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I bought 8 oz. avdp. of crème fraîche yesterday; cooking with it has been an item on my bucket list for years. It's extremely hard to find around here so I want to make something really loving tasty and memorable with it. Any ideas? (Still can't eat pork. I also don't drink and really hate mushrooms and seafood. Beyond that, go nuts!)Bob Morales posted:That's too bad. Apple and pork go together like...apple and pork. Pork chops that is.
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Aug 20, 2014 22:49
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So I made the apple pasta… The pesto was made of rosemary, parsley, pine nuts, walnut oil, and parmesan. After I cooked the pasta to al dente, I threw in apple chunks, Morningstar fake bacon (fried in walnut oil), and Johnsonville apple chicken sausage, then garnished with dried apricots and goat cheese. It was functional, but it felt like a lot of conflicting tastes and textures in my mouth, like a crowded elevator of tastes. I intended the apple as the "center," but all the other elements overpowered it. I'm trying to think of ways to revise this, but I can't think of what to take out or what to double down on or what to add. I got the idea after seeing the apple + pine nuts + rosemary + apricots combination in The Flavor Bible, so I'd like to keep all those ingredients if I can. Should I replace the walnut oil with olive oil? Use fresh apricots instead of dried apricots and/or take out the apple chunks for more texture consistency? I know it's hard to tell without tasting it for yourself, but I'm also not very experienced on revising recipes, so I'd appreciate any help I can get. Thanks! franco posted:Roasted Tomato and Crème Fraîche Soup - seems simple, but you'll never think of tomato soup as dull again. That'll use half of it, then just make Gordon Ramsay's Scrambled Eggs (obviously ignoring his mushroom accompaniment...) over and over again for the rest
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Aug 22, 2014 03:12
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Casu Marzu posted:That is way too much going on for one plate. Also I would not do shells next time. That's a really poor type for the style of pasta you're trying to make imo. I'm thinking of either using a more conventional pesto or taking out the pesto entirely and trying a different sauce. According to The Flavor Bible (again), another good combination is apples + cream + ginger. Maybe I'll try a ginger cream sauce.
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Aug 22, 2014 04:18
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How long do pizza dough balls keep in the fridge? When's a good time to transfer them to the freezer if it doesn't look like I'll get to them soon?
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Sep 11, 2014 06:04
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I've been making New York style pizzas and I'm pretty happy with them, but I feel like something is off about the cheese. I use whole milk mozzarella that I grate off the block myself, and I top with Parmesan, but it feels like it needs another kind of cheese. Do authentic New York pizzas use strictly mozzarella? Is there another cheese I should use in addition? I've heard provolone and white cheddar suggested, but I never thought provolone had a strong taste and I thought cheddar would completely gently caress up the taste. EDIT: In the interests of full disclosure, I've never had the real thing as I've never been to New York. CloseFriend fucked around with this message at 23:37 on Sep 23, 2014 |
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Sep 23, 2014 23:35
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I have some Camembert that's coming up on its expiration date. Anything I can do with it besides eat it straight-up?
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Oct 4, 2014 06:25
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I'm from Washington State, and I want to buy a friend who lives in NYC something quintessentially "Seattle" for her birthday. Something edible but mailable, ideally a rare ingredient. It can't be coffee, booze, or pork. I'm drawing a blank. Any ideas?
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Dec 3, 2014 02:59
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