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ShadowCatboy posted:modernized cooking methods make better food. Young people just don't get it 
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Feb 4, 2017 07:24
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Random Hero posted:Well, to be fair, I've never tried it without the apple, but I do it with granny smith apples and feel like the tartness adds something to it. I don't like the sauce to be overly sweet so I usually do 1/4 cup sugar and 1/2 cup grated apple which I feel like adds enough of the sweet taste while not being too much. I would guess the pectin probably adds a little bit of body to it as well.
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Feb 8, 2017 08:25
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I don't know why but 6 minutes is always too short when I do it; ends up with some loose watery white around the center. I usually do 6:20 these days.
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Feb 28, 2017 20:43
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Sounds like you just cooked it down too far.
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Apr 7, 2017 00:34
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They keep cooking after you've pulled them unless you immediately ice-bath them. When par-cooking sausages I usually pull them at more of a medium doneness and then when I brown them and heat them back up it finishes them off.
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Apr 26, 2017 02:23
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Good for you for branching out with the sauce, how'd it turn out? And hey, I cook in a really nice restaurant and I'm still happy to get down on some garlic bread from the store. That cobbler looks dope too, nothing's quite as summery to me as a good fruit cobbler or crisp, especially with some ice cream  .
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Jun 27, 2017 20:45
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If your pan sauce breaks you can usually bring it back with a splash of water or other liquid and stirring in a bit more butter.
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Aug 10, 2017 20:52
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Also, yeah pan-fried salmon is super common. It's even one of Gordon Ramsay's signature dishes and I would not call most of his food adventurous at all. Also, most of the time I've seen meuniere it's not an emulsified sauce. You just stir lemon juice and parsley into freshly browned butter, let the foaming calm down and baste the fish with it. I would call the sauce in that video a beurre blanc.
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Aug 10, 2017 21:02
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Pollyanna posted:Wait, maybe I'm confused. What's the difference between a separated butter sauce and brown butter? A butter sauce is just a sauce with butter as a main component. They can be emulsified sauces, such as beurre blanc, hollandaise, or béarnaise, in which case if the emulsion breaks (the sauce separates) it's a flaw. But not all butter sauces are emulsified, for instance meuniere sauce or brown butter.
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Sep 10, 2017 08:23
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Catfishenfuego posted:
That is so weird, lol. Bet it was real tasty though.
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Mar 26, 2018 18:13
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Kimchi fried rice is the poo poo! Great for breakfast.
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Apr 10, 2018 01:28
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Some of them are definitely pretty briney, so I'll disagree with you on them not being salty. Personally, I can take them or leave them. They're fine and I'll eat one if offered but it's nothing I'd seek out the majority of the time.
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Apr 21, 2018 18:29
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I live in Seattle and have had very fresh high quality oysters. They just don't make any fireworks go off in my brain. 
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Apr 22, 2018 07:05
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Looks good! Sausage making is a real art, lots of ways to screw it up.
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Apr 23, 2018 23:22
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Jinh posted:Sorry I didn't wanna post too many pics like last time Goddamn, dude. That looks righteous.
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May 17, 2018 07:21
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Nice layers!
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Apr 4, 2019 00:50
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Vadouvan is so good.
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Jul 4, 2019 16:48
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Love a good Stromboli.
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Dec 4, 2019 03:28
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Doom Rooster posted:I made a chickencheese. Go to the chickencheese thread. Make a chickencheese. You've still got like 5 days! Goddamn. That is a good looking sausage.
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Jan 26, 2020 02:39
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atothesquiz posted:I'm working through the freezer and what's soon to expire in our fridge. I ended up making a pork wellington because I had an extra tenderloin and puff pastry in the freezer. I needed 4 or 5 slices of prosciutto but only had 3 so I had to make that work. The good eats recipe also called for dried apples; I used pitted dates that I hand chopped. drat, that looks so good. You said it's a good eats recipe? Gonna have to make that.
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Apr 5, 2020 17:01
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Hollismason posted:I made Cassoulet, turned out pretty good. Oh my god...
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Apr 18, 2020 03:11
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BrianBoitano posted:I'm not one to kink-shame, but uh It's a thing.
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May 2, 2020 23:33
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I think it's worth it to just buy a bottle of Koon Chun Lye Water. It'll last you pretty much forever.
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May 13, 2020 03:57
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CaptainCrunch posted:I would have absolutely done that had, you know, I had easy access and wasn’t locked down. Haha, yeah sorry. It was more of a "if you want to keep making ramen, this will make your life easier" kind of thing but that wasn't really clear.
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May 13, 2020 16:29
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large hands posted:xpost from the pizza thread: Oh my gawd.
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May 21, 2020 04:23
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ogarza posted:I have leftovers for a year... I know someone you can send your leftovers to 
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Jun 16, 2020 01:57
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I read that wrong and had a major wtf moment.
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Sep 2, 2020 02:33
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Love a nice bavette.
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Sep 8, 2020 02:47
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Dizamn 
Thoht fucked around with this message at 16:12 on Oct 21, 2020 |
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Oct 21, 2020 16:08
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Alright, thread. You broke me down. Time to hop on that gochujang chicken bandwagon.
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Feb 10, 2021 01:50
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Torquemada posted:
Oh man, that stew looks so good!
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Apr 17, 2021 03:41
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Random Hero posted:Sous vide hanger steak with Italian salsa verde on top of white beans cooked with garlic, Calabrian chiles, broth and vinegar with some thin red onions on top. Sounds dope!
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Sep 23, 2022 15:39
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Development posted:for Hot drat!
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Oct 12, 2022 05:42
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thanksgiving:
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| # ¿ Apr 29, 2024 07:44 |
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Great looking crust!
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Dec 23, 2022 02:41
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