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Six hours in the slow cooker should be plenty to break down a tough beef into something tender. Maybe if the slow cooker is underpowered and you started from frozen meat, it wouldn't quite get the job done, but I'm struggling to think of what else could have gone wrong. You do immerse the meat, right?
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Apr 16, 2024 17:29
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Raenir Salazar posted:What are some recipes for a pressure cooker, I feel like it can open up convenient cooking options but I don't know what to expect or look into. The last thing I slow cooked around a week ago was a modification of this recipe: https://www.recipetineats.com/lamb-shanks-in-massaman-curry/ (I did the lamb shanks in the pressure cooker for like 45 minutes and precooked the potatoes and then combined everything rather than doing it in the oven for 3.5 hours like the recipe) mystes fucked around with this message at 17:43 on Apr 16, 2024 |
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Apr 16, 2024 17:38
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Some of the most common uses of pressure cookers for us are: cooking beans from dry, making stock, and cooking tough meat til it's falling apart tender. All stuff that you can do without a pressure cooker, but pressure will make it happen in under an hour rather than several hours. Also this may be controversial, but it's good for making risotto without all the ladle-at-a-time crap
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Apr 16, 2024 17:43
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I like my pressure cooker (granted it's an instant pot) but one thing that's just a bit annoying is that the pressure cooker is deeper, but narrower, than my slow cooker. Meaning that when making a pot roast for example, it's harder to fit a large roast inside without cutting it up and putting one chunk on top of the other. The instant pot has a slow cooker setting, so theoretically I could completely replace my slow cooker, but when I make pot roast I want to dump the meat/potatoes/carrots/onions/mushrooms in all together and leave it to cook while I'm at work. But I can't fit all that in the instant pot. 
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Apr 16, 2024 17:44
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Scientastic posted:I am making Mac and cheese tonight, and my daughter has recently become a vegetarian. We often have delicious fried lardons in our Mac and cheese, and she has asked if I can find a vegetarian alternative that’s not fake bacon. Any ideas? Make a second tiny pot of no lardon Mac and cheese? My wife has celiac so I make a cheese sauce, boil two kinds of pasta, assemble and bake two, it’s fine.
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Apr 16, 2024 18:25
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Annath posted:I've never once had a problem with stew beef.
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Apr 16, 2024 19:56
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Cyril Sneer posted:I'm trying to understand stewing beef. The advice to buy chuck is sound, because stew meat or braising steak is frequently shin meat. This is a group of lower leg muscles that support the weight of a huge cow for its entire life, and as a consequence have been working a lot harder than the rest of the animal. It is almost fat free (hence it can tend towards dryness) and can contain a good deal of fascia (which is not fun to eat). Shin has its uses, and can be good, but chuck is vastly more forgiving.
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Apr 16, 2024 19:59
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Exactly, at least at my butcher the stew beef is just the random off-cuts. The only consistent feature is it's the stuff that's not worth selling any other way. It's not like you can't make something decent out of it but if you can spare the extra $3 for a chuck roast you'll be happier. Making something tasty out of trash is an art form of its own. Respect to people who are good at it.
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Apr 16, 2024 20:02
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Chemmy posted:Make a second tiny pot of no lardon Mac and cheese? My wife has celiac so I make a cheese sauce, boil two kinds of pasta, assemble and bake two, it’s fine. I second sauteeing tf out of mushroom slices and seasoning with (real) liquid smoke, paprika, whatever sounds best
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Apr 16, 2024 20:26
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i like nice words
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I like mushrooms way more than bacon so I'm absolutely gonna try that out.
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Apr 16, 2024 21:04
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Attempt #2 to use up my remaining left over fillings, I believe I have reverse engineered how Samosa's/Eggrolls are made by accident. 
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Apr 16, 2024 22:03
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I now pronounce you chuck and stewy
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Apr 16, 2024 22:16
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Raenir Salazar posted:What are some recipes for a pressure cooker, I feel like it can open up convenient cooking options but I don't know what to expect or look into.
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Apr 17, 2024 12:26
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There's a fairly cheap cookbook Instant Pot Indian that is pretty decent. Fairly sure I heard about it here but I've definitely worked 4-5 of the recipes in it into my standard cooking rotation. Some aren't amazingly faster or better for pressure cooker vs the stovetop, but they all work out fairly well from the half of so of the book I've tried.
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Apr 17, 2024 13:00
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What's the dumbest cooking injury you've ever managed? I have a new contender. I was pressing garlic for some pasta last night and somehow it backfired and projectile spooged right into my face. Got a full facial including my right eyelid. Apparently I didn't clean it up fast enough because now my eyelid looks like I went boxing with George Foreman and it stings like a motherfucker. I've zapped myself with chili so many times but I didn't even know that garlic could irritate your skin.
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Apr 17, 2024 14:20
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Eifert Posting posted:What's the dumbest cooking injury you've ever managed? I have a new contender. I was pressing garlic for some pasta last night and somehow it backfired and projectile spooged right into my face. Got a full facial including my right eyelid. Apparently I didn't clean it up fast enough because now my eyelid looks like I went boxing with George Foreman and it stings like a motherfucker. Making my own chili powder at home cuz someone in GWS said making your own was superior. I had mostly benign dried chilis but a few hot ones in there too. I put them all into a small food processor and powdered them and out of pure force of habit / muscle memory wafted the blended material towards my nose as soon as I opened it. Breathed in a huge amount of airborne fine pepper dust. Within about 3 seconds I immediately began crying profusely, dumped like a cup of snot out of my nose over the next few minutes while crying on the floor in the fetal position and stayed there for about 20 minutes. So yeah, DIY pepper sprayed myself I guess.
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Apr 17, 2024 14:24
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I was looking directly at the Sriracha bottle when I popped the cap. It sprayed a bunch directly in my eyes.
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Apr 17, 2024 14:34
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Sensing a theme here. At least capsicum flavored injuries are better than knife mishaps.
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Apr 17, 2024 14:36
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Eifert Posting posted:Sensing a theme here. Yes and no. I've cut myself in the kitchen multiple times, none bad enough for stitches, but I don't even really remember any of them other than vaguely knowing I've had a few here and there and the annoying pain and time taking to clean up and stop bleeding etc. I remember the entire pepper spray incident with full clarity nearly 15 yrs later.
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Apr 17, 2024 14:39
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I made fermented hot sauce and wanted to can it. When canning, you put the container into a water bath and heat until the food product begins to boil, and hold it at that temp for a time. Turns out, capsaicin steam is basically teargas.
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Apr 17, 2024 14:51
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Timely. I just reached for a bottle off the drying rack which is just behind our kettle. The kettle which was at its most intense streaming right before beeping "done!" Pretty sure I have a 2"x2" second degree burn on my wrist, but I'm only 5 minutes out so time will tell.
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Apr 17, 2024 15:11
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Annath posted:I made fermented hot sauce and wanted to can it. Reminds me of making vinegar pickles. The "canning juice" for the pickles is vinegar, water, garlic, cloves, mustard, and a bunch of other stuff, and you want to simmer it for a bit before adding the cucumber. Do not stick your face in the steam from that pot!
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Apr 17, 2024 15:23
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Chili oil into a hot pan was a good one, everyone in the house just started screaming
Scientastic fucked around with this message at 16:45 on Apr 17, 2024 |
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Apr 17, 2024 15:54
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TooMuchAbstraction posted:Reminds me of making vinegar pickles. The "canning juice" for the pickles is vinegar, water, garlic, cloves, mustard, and a bunch of other stuff, and you want to simmer it for a bit before adding the cucumber. Do not stick your face in the steam from that pot! Or do, if you need to scour out your airways! 
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Apr 17, 2024 15:57
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Either cutting the top of my finger off while slicing tomatoes or dropping a boiling stock pot of demi glacé right in front of myself, both were unpleasant.
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Apr 17, 2024 16:03
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Grabbed a pan I had just pulled out of the 450 degree oven with my bare hand. I was distracted, and it was very stupid. Burns sure do hurt like a motherfucker don't they? Also the first time I tried to make some blackened fish on my stovetop in the house I had just moved into that didn't have a kitchen exhaust fan. I thought opening the window would be sufficient. It was not. Pretty much pepper sprayed myself. I have since done a kitchen remodel and still need to hook up the ducting for my new exhaust fan, will not be making blackened anything again until that is operational.
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Apr 17, 2024 16:19
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I make smash burgers on cast iron and sometimes try an oklahoma onion-burger style. With a normal smash burger, the timing on when to flip and how long to let the underside get kissed is usually pretty simple, but I'm having trouble dialing in the timing/heat with onion burgers. I don't have a mandolin but I do my best to cut em thin as I can with a knife and pile up maybe a quarter onion on top before flipping. I have a hard time telling once they're flipped to the onion side how long exactly the onions need to become nice and caramelized, or how hot the pan should be. Usually I get the pan as ripping hot as I can for browning on the first side, and if I flip it like that the onions will usually end up burning in a bad way near the edges, producing a fair bit of actual smoke. I've tried dialing back the time or heat and gotten the opposite result where the onions are just sort of steamed with no color and a bit too crunchy still for my taste. I'm tempted to try turning off the heat entirely after the flip and maybe letting it have a few extra minutes of time on only residual heat.
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Apr 17, 2024 18:03
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I lived in a commune house and I was pretty decent at cooking but very new to cooking with hot peps and trying to wing it. I treated them basically like I would bell peps - I added some cut up habañeros (and some seeds, just wasn't very careful getting seeds out) to a frying pan of onions, no exhaust fan, and basically tear gassed my whole house. Even people upstairs had to leave the house lmao. Took a good 10 minutes of doors open before we could go back in without irritation. Later that night, when taking out my contacts, despite washing my hands a hundred times, I got the ol spicy eyeball real bad. And again the next morning. Dr. Fraiser Chain posted:I was looking directly at the Sriracha bottle when I popped the cap. It sprayed a bunch directly in my eyes. Did this exact one also lmao e: Sirotan posted:Grabbed a pan I had just pulled out of the 450 degree oven with my bare hand. I was distracted, and it was very stupid. Burns sure do hurt like a motherfucker don't they? And this one.
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Apr 17, 2024 18:32
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I made a fermented ghost pepper hot sauce and was at the stage of turning it into actual sauce, which meant putting the peppers and some of the brine into a container and blending it smooth. I subsequently had to open all the windows and leave my apartment for a couple hours to air out.
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Apr 17, 2024 18:39
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i done mandolined the tip of my thumb off once. i never did find it and i think one of my two dogs ate it when my ex took me to the ER. last summer, the leg of my pant rode up and i burned my leg on my motorcycle exhaust. that hurt way more and was probably my worst cooking related mishap as I put a hard sear on my leg just above my achilles
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Apr 17, 2024 18:41
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I had an All Clad pan I was making a frittata in, and was very careful to use a pot holder since it had a normal frying pan handle and I knew I would be dumb. Once we had decided it was done and it was time to eat, I picked it back up but forgot the pot holder. We had just gotten a new oven with a glass top, and despite the searing pain, I had the presence of mind to set it down slowly instead of dropping it. Got a second degree burn but at least my stove was okay. Not mine, but I was once helping a roommate make salsa, he was chopping the chiles. He said, "I have to pee, I'll be right back." Thirty seconds later I heard a blood-curdling scream.
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Apr 17, 2024 18:56
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Scoss posted:I make smash burgers on cast iron and sometimes try an oklahoma onion-burger style. My technique is to use a bigger pan, or even better a griddle, so I can start the onions in a different area of the pan. When the onions start to soften, then you smash the burgers in the other part of the pan, scoop the onions on top, and flip. This way you can adjust the cooking time and temperature on the onions until you dial it in just how you like it.
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Apr 17, 2024 19:16
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We buy roasted hatch chiles every year, usually 20ish pounds, then process and freeze them to use over time. These are the hot and super hot varieties. This last year we were out of gloves so I was like how bad can it be, and rather than going to the store to buy more, processed 20 pounds of chiles barehanded. This is removing the skin, then splitting to get some of the seeds out. My hands were felt like they burning for the next 12 hours. It was an intense experience! Very little helped, but I functionally gom jabbared myself.
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Apr 17, 2024 19:45
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Restore spice production or you will live out your life in a pain amplifier.
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Apr 17, 2024 19:50
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I'm quite susceptible to the chemical from onions and I was cutting a paticularly bad bunch, eyes are streaming and I reflexively went to wipe my eyes and very slightly stabbed myself in the face. Like my arm went up, my brain went hmm no but not quickly enough.
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Apr 17, 2024 20:00
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Carillon posted:We buy roasted hatch chiles every year, usually 20ish pounds, then process and freeze them to use over time. These are the hot and super hot varieties. This last year we were out of gloves so I was like how bad can it be, and rather than going to the store to buy more, processed 20 pounds of chiles barehanded. This is removing the skin, then splitting to get some of the seeds out. Wegmans sells roasted hatch chilies about once a year in early fall. Typically they sell them roasted, but I bought about 40lbs of them raw to make fermented hot sauce out of. It turned out incredible. Plenty of onions and garlic in there, and half the batch had lime juice added. This year I think I'll buy them roasted and see how that turns out. Would roasted still be good fermented, or would it be better to just sauce them up as-is?
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Apr 17, 2024 20:14
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There’s a place here you can go where you pick out as many raw hatch peppers as you want, then they fire-roast them in a giant bingo-ball spinner in front of you while you wait.
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Apr 17, 2024 20:17
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Lawnie posted:There’s a place here you can go where you pick out as many raw hatch peppers as you want, then they fire-roast them in a giant bingo-ball spinner in front of you while you wait. Yeah that's what the local Wegmans does.
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Apr 17, 2024 20:28
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Annath posted:Wegmans sells roasted hatch chilies about once a year in early fall. Typically they sell them roasted, but I bought about 40lbs of them raw to make fermented hot sauce out of. It turned out incredible. Plenty of onions and garlic in there, and half the batch had lime juice added. I ferment with mine just fine! They are very, very good.
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Apr 17, 2024 20:38
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Twobirds posted:I had an All Clad pan I was making a frittata in, and was very careful to use a pot holder since it had a normal frying pan handle and I knew I would be dumb. Once we had decided it was done and it was time to eat, I picked it back up but forgot the pot holder. I've actually lost count of the number of times I've done this. What I do now, as soon as the hot pan is removed from the oven, is stick a glove-style pot holder over the pan handle to not only visually remind me that the pan's hot but also prevent me from grabbing the searing-hot handle like an idiot (again).
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Apr 18, 2024 03:18
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