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I made chicken stock yesterday for the first time. I wanted to double check with you all to make sure I did it right. After a day in the fridge the stock is more gelatinous than I expected. So did I do this correctly?
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Sep 18, 2011 16:10
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I recently acquired several pounds of shrimp with the shells on (but no heads, unfortunately). Is it possible to make stock with just the shells or would more of the shrimp be needed?
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Jan 3, 2012 15:28
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I'm trying to make homemade bread. I used the following recipe and I'm curious how I might be able to adjust it so it's less dense. 5 3/4 cups all-purpose flour 1 pkg (2 1/4 teaspoons) active dry yeast 2 1/4 cups milk (you can use water if you donft do dairy) 2 tablespoons sugar 1 tablespoon butter or vegetable oil 2 teaspoons salt 1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast. 2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees. 3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes. 4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic. 5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour. 6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6x18. Starting from the short end, roll up jelly-roll style and place into two greased 4~8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled. 7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.
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Jan 7, 2012 18:29
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Ingredient surplus question. I happen to have a bunch of really good cinnamon bread. Thanks to my girlfriend working at the bakery it's from I will probably continue to have a bunch on hand. I've already made cinnamon french toast with it a few times but I'm trying to come up with alternative uses. Anyone have any creative suggestions? I generally prefer savory over sweet and would love to know any savory dishes it could be used for as well, but all are welcome. Thanks!
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Jan 19, 2012 01:19
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Emmjay posted:Isn't cinnamon bread already fairly sweet? It's fairly sweet, but not overwhelming. I guess what I meant to say was I'm not really a dessert guy so I'd prefer to use it in some other manner if possible.
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Jan 19, 2012 02:36
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Follow up on a question I posed a few pages ago. To recap:lifts cats over head posted:Ingredient surplus question. I happen to have a bunch of really good cinnamon bread. Thanks to my girlfriend working at the bakery it's from I will probably continue to have a bunch on hand. I've already made cinnamon french toast with it a few times but I'm trying to come up with alternative uses. Anyone have any creative suggestions? I generally prefer savory over sweet and would love to know any savory dishes it could be used for as well, but all are welcome. Thanks! So what I decided to do was make stuffed pork chops. I made a stuffing with the cinnamon bread, grilled apples, and grilled onion. It turned out pretty good however it could use some sort of sauce. This is an area where I really don't have much of a clue. Any suggestions for a sauce to make? I was thinking something using teriyaki and honey, but I have no idea if that would work well or not.
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Jan 23, 2012 03:06
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I have a fair amount of pork fat left over from trimming down a pork loin. Is there anything I can do with it? If so can I freeze it for later use? Or should I just throw it away?
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Mar 10, 2012 21:22
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I don't cook with chilis or hot peppers often and as result I neglected to wear latex gloves tonight while chopping jalapenos. Anybody have a good tip to get rid of the burning sensation now on my hands?
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Sep 22, 2012 01:33
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I recently acquired a large amount of apples of several different varieties. I'm thinking about trying to bake an apple pie but I've never actually done that. Any helpful hints for good old fashioned (or not so old fashioned) applie pie? Creative suggestions? I have a few pears as well, could that be incorporated into the recipe?
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Oct 16, 2012 03:39
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This past week we got some jerusalem artichokes in our farm share but aren't really sure what to use them for. Any suggestions?
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Oct 28, 2012 20:24
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Seconding the Good Eats suggestion. The show isn't great for finding specific recipes for things but tells you why things are cooked/prepared a certain way. Then once you understand this component you'll find you are able to generalize this to other things. He does go a little overboard sometimes.
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Dec 10, 2012 16:09
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I'm going camping this weekend and I just got a brand new cast iron Dutch oven. Anybody have any good recipes?
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Sep 11, 2013 01:56
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Quick question about making pulled pork in a slow cooker. I've made it a few times before but I was curious if it would improve the final product if I seared the pork shoulder before putting it in the slow cooker? It already has a dry rub on it and has been in the fridge, tightly wrapped, for almost a day now.
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Dec 30, 2013 17:11
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Last weekend I made an impulse buy and took home a brand new pressure cooker. Does anyone have any good recipe suggestions to break it in with? I've heard it's great for beans.
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Jul 22, 2015 13:35
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I need to step up my soup game and I'm looking for a cookbook to help. Preferably one that focuses more on technique/tips rather than just a collection of recipes. Anybody have some suggestions?
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Sep 26, 2016 20:21
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What is everyone's thoughts on what to use for fried chicken? I've only used peanut oil but I'm thinking about trying Crisco the next time. Or if there's another oil out there that is better I'd be curious.
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Sep 28, 2016 21:29
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I have a bunch of deli turkey that I don't want to go to waste but I don't want to just make sandwiches. Anyone have any ideas/suggestions?
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Nov 7, 2016 14:49
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Are you using gochugaru? I've found you can just adjust the amount you put in and it's really easy to control the spiciness.
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Nov 8, 2016 22:40
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I need a new oven probe thermometer. The last two I had stopped working pretty quickly so I'm willing to shill out some more money for a reliable tool. Any suggestions?
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Nov 19, 2016 04:04
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Braising some chicken legs, worth brining the legs beforehand or would that be an unnecessary step?
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Dec 2, 2016 04:27
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A friend has a bunch of bone marrow left over. I can't use it right away but I'm thinking about freezing it and throwing it into the next stew or potroast I make. Anybody ever do this or know if it'll make a difference? Any other suggestions for leftover marrow would also be appreciated.
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Apr 29, 2017 17:35
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Steve Yun posted:That's going to be a lot of fat you're gonna skim off for the amount of meaty flavor you're gonna add to the soup and it might come across greasy in a stew Do you think it's worth freezing or is it likely to lose a significant amount of quality?
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Apr 29, 2017 19:20
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What's a good length of time to brine chicken thighs?
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May 28, 2017 14:54
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I was making beef jerky this past weekend and didn't have enough space in the dehydrator so I just left some of the beef in the marinade and forgot about it until today. It's london broil, thinly sliced, in a marinade that's mostly soy sauce and brown sugar and it's been in the marinade for almost 72 hours. Will it be edible or should I stop at the store on my way home from work?
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Sep 19, 2017 20:14
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I'm in the process of making some homemade bloody mary mix for the holidays using tomatoes I smoked. The flavor's good but still way too acidic. In sauces I usually add some baking soda but I'm not sure if I want to do that for something going into a cocktail. I've added a little bit of sugar already but I don't want it to be too sweet. Any suggestions on how to mellow out that acidity? Will the baking soda probably be fine in the cocktail?
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Dec 19, 2017 17:12
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This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper?
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Jun 18, 2018 16:44
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I bought some reduced mole from a local Mexican grocer they made in house (instructions are to add stock at a ratio of 3:1) and I forgot to ask about storage. I understand there's a lot of unknowns here, but should I anticipate this surviving a while in the fridge? Would it hold up in a freezer?
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Dec 3, 2018 21:34
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I've been struggling with my homemade corn tortilla. They're still better then the store bought packaged stuff but I feel like they can improve. Does anybody have any good tips/resources to help troubleshooting?
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Mar 15, 2019 17:29
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BrianBoitano posted:Home nixtamalizing, storebought fresh dough, or masa flour? masa flour. Thanks for the suggestions. What kind of plastic do you use? would wax paper work? I've been using either pieces of ziplock bags (which might be too thick) or cut up grocery bags.
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Mar 15, 2019 18:18
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| # ¿ May 5, 2024 17:48 |
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I have some oxtail that I plan on cooking this weekend. I usually do a braise/stew with it but I'm looking for other ideas. Any suggestions or recommendations?
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Mar 21, 2019 14:49
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