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Dehydrator for 30 mins works great
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Feb 4, 2020 15:45
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barkeepers
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Feb 19, 2020 14:49
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kimchi is the real national dish of korea, the bibimbap is for the tourism agency to have something to work with find a korean person in your area who still has an accent, they'll know how to get kimchi
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Apr 19, 2020 20:23
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if its solid at room temp better as a sub for butter
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Apr 21, 2020 04:51
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fried tvp is better than most fried beef
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Apr 22, 2020 19:59
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prolly mostly lard also a high fat cut of chicken
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May 2, 2020 06:50
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Squashy Nipples posted:Tell her she needs a giant wooden mallet. like, unironically actually
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May 10, 2020 00:21
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you could just thaw and eat them as you planned?
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May 10, 2020 15:00
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Grand Fromage posted:If you end up really desperate, I know from experience in cheese-deprived realms that cheese can be frozen without too much damage. Slice into reasonable pieces, wrap it tightly in plastic, stick it in a freezer bag. Cheddar does well this way. you can grate from frozen w a really great grater too
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May 15, 2020 01:18
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you can get really bad diarrhea from raw soybeans
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May 17, 2020 19:34
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you can get portable propane dealios that have the possibility of getting hot enough. also the outdoor grill, if you have one
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May 21, 2020 16:54
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kenji did a dealio on this, here https://www.seriouseats.com/2012/06/the-food-lab-for-the-best-stir-fry-fire-up-the-grill.html
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May 21, 2020 16:56
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i used to do butter. i am a fatass tho
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May 21, 2020 17:10
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no asian society eats less than the usa recommended intake of sodium (no society at all eats less than the usa recommenced intake of sodium, its one reason why hospital food sucks)
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Jun 1, 2020 01:27
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there are bonesaws rated for cutting frozen beef, dunno if thats viable
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Jun 9, 2020 20:17
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bulgogi never has spice tho what its good for is to get turbo midwest american or something like that peeps to eat something, anything asian. kinda like american chinese food really
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Jun 21, 2020 01:17
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its valentina cuz they also optimize on price
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Jun 22, 2020 16:15
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poke me an invite
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Jun 24, 2020 16:26
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Mu Zeta posted:You could go korean. Try adding gochujang with the sesame oil and shiitake mushrooms. I like drowning my stir frys with furikake seasoning too. a material proportion of gochujang is not gf
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Jun 27, 2020 17:23
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i did thanksgiving one year w a whole duck in an xl sized toaster oven and that went over p well
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Jun 28, 2020 06:13
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also depends a lot on your hand size
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Jul 4, 2020 17:26
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if you do it to temp itll be fine wrt dryness, if you do it to steak time itll turn into jerky sure
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Jul 4, 2020 17:57
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the difference between an air fryer and a convection oven is that gross margin in an air fryer is like 50% and gross margin for a convection oven is like 20%. moves the profit margin and ebitda quite a bit
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Aug 2, 2020 09:14
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sous vide if small enough roasting incredibly slowly in oven from frozen if too big
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Aug 5, 2020 11:30
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1kg will be done thawing in running water in 2 or 3 hours, probably less, depending really heavily on shape. deffo getting close to not hhappy times territory give us a photo
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Aug 5, 2020 20:54
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fridge overnight and finish under sink for like 30 mins?
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Aug 5, 2020 21:54
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Bollock Monkey posted:These meat lumps stay rock solid in my fridge for well over a day, hence the original query really! the finishing part will go faster, is the prediction, basically
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Aug 5, 2020 22:52
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worst case, can also just whip it up
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Aug 15, 2020 02:06
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fresh not canned and food processor is fairly better cuz blenders can cook gotta strain also. depends heavily on tomato source whether it makes a positive difference wrt normal tomato puree
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Aug 15, 2020 06:17
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Eeyo posted:You should absolutely do that, it’s called “bibimbap” and one of the biggest Korean culinary exports. Just do a mixture of veggies you like/are in season, some fried tofu, and optionally a fried egg (raw egg is also common in Korea). The sauce is just a mix of the gochujang, watered down a bit, and maybe with some sesame oil in it and optionally sesame seeds. Plate it by putting the veggies in piles on top of the rice, add the sauce to taste and mix it up. bibimbap almost wo exception has meat in it so unless you are in america or a hipster place in seoul and they actually say its a veggie bibimbap dont assume that bibimbap is vegetarian anywhere outside of your own kitchen cant assume any korean food is vegetarian even if it sounds like it should be. kimchi has oysters and or fish sauce like 60-95% of the time depending on region
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Aug 16, 2020 19:58
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normal hammer also works
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Aug 18, 2020 01:09
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skillet pizza, lopez-alt has a recipe
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Aug 19, 2020 12:53
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theres a no oven version https://www.seriouseats.com/recipes/2012/03/skillet-neapolitan-pizza-no-kneading-or-oven-recipe.html
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Aug 19, 2020 13:41
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oftentimes the thing that is wanted is emulsification. rouxs and starch waters forex are good emulsifiers. but soy lecithin is prolly the best emulsifier. tiny drops will do
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Sep 3, 2020 23:40
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ditto w soy lecithin. big food conglomerates use both because they are cheap as gently caress in volume cuz so little is needed
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Sep 4, 2020 01:23
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make a demi, hope you didnt salt the stock
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Sep 4, 2020 13:12
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closest would be steaming but yeah thats bizarre
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Sep 5, 2020 23:39
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you used about a third to half the amount of salt required, depending on the brand. i bet that's it measure out 30g per small head or 35-40g for a deec sized head or more realistically 2g salt per 100g cabbage. below 1% salt, lactobacillus cant outcompete the spoiling bacteria you can sauerkraut in pretty much open air but lactoferment is a salt needing dealio, i wouldnt eat it bob dobbs is dead fucked around with this message at 12:52 on Sep 6, 2020 |
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Sep 6, 2020 12:48
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thickening is done mainly by gluten and amylopectin, both of which is lacking in coconut flour
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Sep 7, 2020 21:04
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| # ¿ May 20, 2024 00:48 |
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i got a free pass to miss allergy season by wearing n95 and p100 masks all the time this year (and not going outside ofc) and i took it lol
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Sep 13, 2020 07:03
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