Niiiiiiice. Where would you rank this on the effort/reward ratio scale?
Niiiiiiice. Where would you rank this on the effort/reward ratio scale?
I'm am fairly comfortable with mixing and kneading dough so it was a very favorable ratio of effort/reward. The hardest part was learning the pinching/closing method (and you can see how messy I was) but I was armed with various youtube videos and the willingness to just have fun with it.Niiiiiiice. Where would you rank this on the effort/reward ratio scale?
Say a person likes to make Kraft shells n' cheese with different kinds of meat in it. What would be some good herbs, or other ingredients, to throw in with some polka kielbasa?
Thanks guys. I didn't even think of mushrooms and paprika, obvious.
I saw on Reddit that the cooking audiobook for "Salt, Fat, Acid, Heat" is free on Spotify: https://open.spotify.com/album/4gKzeEPctxpZlnxLd1zEGN
I doubt it has anything new to offer to most here, but maybe people just getting started could appreciate it.
Thanks guys. I didn't even think of mushrooms and paprika, obvious.
I saw on Reddit that the cooking audiobook for "Salt, Fat, Acid, Heat" is free on Spotify: https://open.spotify.com/album/4gKzeEPctxpZlnxLd1zEGN
I doubt it has anything new to offer to most here, but maybe people just getting started could appreciate it.
I should really check that out as I'm always seeing it recommended. What is it? Does it focus on techniques, recipes, or just anything food?Salt, Fat, Acid, Heat is great! Both the book and the Netflix show.
I should really check that out as I'm always seeing it recommended. What is it? Does it focus on techniques, recipes, or just anything food?
For my mom's birthday, I made banh xeo (Vietnamese crepe) with karaage (Japanese fried chicken) with lettuce, herbs, and ssam (Korean chili sauce) in other words, I made a dish from a freaking manga (Shokugeki no Soma)
Things I learned because I never made banh xeo or fried chicken before:
Your oil must be REAL hot before frying either
But take caution and wear long sleeves or be freaking careful because both splatter and I have the burns up and down my left arm to prove it (nothing serious but very noticeable since the underside of my arms are paler than the topside)
Also made tofu pudding with ginger syrup.
Next week is my dad's death anniversary so I wanna try making a carmelized onion and potato tart and tarte tatin (french apple tart)
Making short ribs tomorrow night!
Simmered the alcohol out of a bottle of Malbec and infused it with thyme, peppercorns, bay leaves and garlic, and marinating the ribs for 24 hours. Tomorrow I'll use the leftover marinade as the braising liquid along with some rich homemade chicken stock. I'll be following Alison Roman's NYT recommendation of 275° F for four hours.
I messed up the first batch of chicken and banh xeo but once I got everything nice and hot it was easier. My mom loved the banh xeo and chicken separately but thought combining them was a little too heavy for her (she is 69 this year)Did you like how they turned out, or more importantly did your mom like it? They look great!
That looks absolutely incredible.
Brisket flat. Smoked 225 for 2 hours. SV 158 for 36 hours. Smoked 200 for 2 hours to finish, in a pan with the bag juices.
Today is the anniversary of my dad's death so for an altar offering, I made a tarte tatin for the first time and a caramelized onion and potato quiche
Things I learned making caramelized onions and tarte tatin (French caramelized apple tart)
-Caramelizing onions takes a loooooooooooooooooooong time
-If you're doing dry caramel--DON'T. FUCKING. STIR. THE. SUGAR!! It will crystallize and seize up. This was my first attempt and I had to throw it out
--If you're doing wet caramel--Swirl the damn pot and don't stir the sugar. This was my second attempt. i thought it was thin because I messed up the water to sugar ratio but after i added the apples, reduced it down, and baked it, it turned out perfect. I think if I got it to a thick, amber brown syrupy caramel, it might have burned while baking.
While puff pastry was great for the apple tart, I think for the quiche, it came out underbaked maybe even with a 15 min blind bake because the egg mixture seeped under the puff pastry. Still tastes good but no crispy or flaky quiche crust is saddening.
The title of this OT is wrong! Made it a pain to find!
Anyone has a recommendation for a small BBQ? For my new apartment I'll have a small balcony and I'd like to put a small BBQ on it that won't hijack much space, but something that still functions like a proper BBQ. I'm open to new tech stuff too if results are good too.
edit: Wow at the stuff you guys are making. Definitely going to be working on my cooking skills once I move in. Currently wondering if I should get an induction range, but I see a lot of issues in various reviews, like the things are unreliable or have various issues. Might stick to the classic electrical range.
I've actually always been curious about why this is called Iron era. Iron Chef?
Even better is when you go to a restaurant and eat something and think to yourself, "I could have done this better."Theres a weird point of pride when I buy food that's like pre-marinated or something, eat it, then think to myself (I could have made a better marinade). After years of learning how to cook, I feel like I'm at that point where i can throw things together with confidence that it'll be tasty and thats a really nice feeling.
It's a real bummer for me when I get a dish that is not as good as something I or my wife would make. Although sometimes I'm deliberately testing the restaurant (my wife's tiramisu is god-tier in my opinion, I like to compare).Well, better and worse, I guess, because you paid money for it.
Yeah, that's the thing. It's a bummer when you get something you could have made better yourself, but it's also nice to be able to say, "I make a ______ that's better than this restaurant."It's a real bummer for me when I get a dish that is not as good as something I or my wife would make. Although sometimes I'm deliberately testing the restaurant (my wife's tiramisu is god-tier in my opinion, I like to compare).
Even better is when you go to a restaurant and eat something and think to yourself, "I could have done this better."
Well, better and worse, I guess, because you paid money for it.
I've had that experience with thai red and panang curries, and the result is deeply disappointing when it happens.It's a real bummer for me when I get a dish that is not as good as something I or my wife would make. Although sometimes I'm deliberately testing the restaurant (my wife's tiramisu is god-tier in my opinion, I like to compare).
They definitely are great. Much better than trying to use the small side of a box grater or small cheese grater.I just got a Microplane and it's an amazing upgrade. I zested a whole Meyer lemon perfectly in under a minute, and it grates garlic cloves and Parmigiano Reggiano like a dream. So easy to clean too, I'm in love.
I own one. They rule. I would never consider any other kind of stove.I think I asked before but I'll give it another try: anyone has experience with induction cooktops? Seems pretty common in Europe. How much of an issue is it if you want to cook Asian cuisine that might involve stir frying? I don't feel like going for gas... might get a separate built in oven and cooktop so I can more easily upgrade the cooktop if I want to.
I think I asked before but I'll give it another try: anyone has experience with induction cooktops? Seems pretty common in Europe. How much of an issue is it if you want to cook Asian cuisine that might involve stir frying? I don't feel like going for gas... might get a separate built in oven and cooktop so I can more easily upgrade the cooktop if I want to.
That is madness. The top layer is glass ceramic and highly resistant to scratches. I believe most European brands use Schott Ceran, which is very hard.I saw some put a paper towel under the pan while cooking to avoid scratching the surface.
That is madness. The top layer is glass ceramic and highly resistant to scratches. I believe most European brands use Schott Ceran, which is very hard.
Ok you two have convinced me I'm not crazy. It's less common here so I had few opinions from people I know.
I saw some put a paper towel under the pan while cooking to avoid scratching the surface.
I'm surprised there are no wok adaptors, something like a dog-food bowl. I saw some wavy ring but I don't understand it. The is a depressed induction cooktop made by Jenn-Air to put a wok on but that would be over 2k. I just don't get why there isn't a similar adapter you could put on top. Maybe the magnetism wouldn't transfer properly. This link shows them:
Edit: ah the ring is a cradle. But you would get little heat I guess. Although you would move it around.
If you have time to decide before you pick one for your house , maybe buy one of those standalone induction tops and use it for a bit?
(I think I saw one ikea Like for $50).
The papel towel thing sounds like a terrible idea because induction won't heat the paper, but the vessel will do given enough time and you could find yourself starting a fire using a flameless top.
I'm sure the conversation with the insurance company would be interesting.
For similar reasons, you should never, ever use tinfoil on induction. It melts. Shitty enameled pots with thin bottoms can be problematic, too. Always use induction rated cookware, which these days are the norm anyway.