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[Cooking Thread] Burning questions and searing remarks

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Posts

  • VishNubVishNub Registered User regular
    Ok but the stainless pan was on the stove already and the nonstick was in the cupboard, so it’s not like I had a choice

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    ChanusMugsleyDoodmannGiggles_Funsworth
  • Steel AngelSteel Angel Registered User regular
    The solution then as is often the case with stainless steel pans is to add more oil and get it to a higher temperature for quicker browning on the surface before said surface tries to attach to the pan surface.

    No more than that.

    Keep going.

    Look, just don't stop until you wonder if you might as well quadruple what you have and just deep fry things.

    Big Dookie wrote: »
    I found that tilting it doesn't work very well, and once I started jerking it, I got much better results.

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  • kilnbornkilnborn Registered User regular
    I have a couple of pork shoulder blade steaks defrosted, pondering what to do with them. My default option is to make Sichuan dry-fried pork, with some carrot, green onion and celery, in a sauce of douban, sichuan pepper corns, and a bit of soy sauce.

    Alternatively, the local grocery store has various dried mushrooms, like oyster and chanterelle, etc. I have some woodear mushrooms, as well (dried).

    So pork and mushrooms is an option. Any ideas?

  • VishNubVishNub Registered User regular
    Redemption:

    oq8ah0tzgdp0.jpeg

    Sort of like sopes

    TJs polenta
    Some leftover Ropa Vieja
    Onions, cilantro, a little squeeze of lime, sprinkle of salt

    Took yalls advice: nonstick pan, a little oil, hotter pan, which did the trick

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  • RickRudeRickRude Registered User regular
    When your parents and GF likes things burnt it sure makes grilling easy lol

  • Gabriel_PittGabriel_Pitt (effective against the Irish) Registered User regular
    Fire hides many sins.

    I gave my surf and turf plan a test run - the juiciness of the meats made setting up a nice photo hard. :biggrin: When I do the actual run, I learned that I need to do the steak first, then the scallops, since the steak needs more resting time,

    Definitely looking forward to doing this again - the seared steak and scallops were fantastic, as was the brown rice risotto. I also did a lot of white wine 'research' - sauvignon blanc for the risotto, riesling for the table wine.

    OmTu8pA.jpg

    shrykeVishNubSteel AngelCormacCommander ZoomChanusCauldNightDragonSiska
  • NightDragonNightDragon 6th Grade Username Registered User regular
    Daaaaang, that looks delicious. Well done!
    Or, rather, medium-rare ho ho ho!

    tynic
  • AngelHedgieAngelHedgie Registered User regular
    So, this is serious - the CDC is advising that all romaine lettuce and products containing such should be discarded:
    CDC, public health and regulatory officials in several states, Canada, and the U.S. Food and Drug Administration (FDA) are investigating a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (E. coli O157:H7) infections linked to romaine lettuce.

    CDC is advising that U.S. consumers not eat any romaine lettuce, and retailers and restaurants not serve or sell any, until we learn more about the outbreak. This investigation is ongoing and the advice will be updated as more information is available.

    XBL: Nox Aeternum / PSN: NoxAeternum / NN:NoxAeternum / Steam: noxaeternum
  • see317see317 Registered User regular
    So, this is serious - the CDC is advising that all romaine lettuce and products containing such should be discarded:
    CDC, public health and regulatory officials in several states, Canada, and the U.S. Food and Drug Administration (FDA) are investigating a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (E. coli O157:H7) infections linked to romaine lettuce.

    CDC is advising that U.S. consumers not eat any romaine lettuce, and retailers and restaurants not serve or sell any, until we learn more about the outbreak. This investigation is ongoing and the advice will be updated as more information is available.

    Well, I guess my plans for a Thanksgiving Ceaser salad are out the window. More room for pie.

    Ringo wrote: »
    Well except what see317 said. That guy's always wrong.
  • MugsleyMugsley Registered User regular
    I literally made salad from romaine hearts earlier today, and I still have some to eat. Granted, these hearts are about 1-2 weeks old.

    ..........?

  • VishNubVishNub Registered User regular
    Mugsley wrote: »
    I literally made salad from romaine hearts earlier today, and I still have some to eat. Granted, these hearts are about 1-2 weeks old.

    ..........?

    Nope.

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    shryke
  • MugsleyMugsley Registered User regular
    I still don't know if that's good or bad!

  • shrykeshryke Member of the Beast Registered User regular
    Mugsley wrote: »
    I still don't know if that's good or bad!

    If you gonna get sick from what you ate earlier, it's too late already.

    Don't roll the dice some more though.

    Get some good rest.

  • NightDragonNightDragon 6th Grade Username Registered User regular
    I saw this warning on my news page literally 60 seconds before preparing my lunch that I was planning on eating with baby romaine lettuce.

    Lunchtime has now passed. I have a confession. I bet you can guess.

  • AbsoluteZeroAbsoluteZero The new film by Quentin Koopantino Registered User regular
    Nice. Ate some romaine today, yesterday, and the day before. So much for trying to eat healthier.

    cs6f034fsffl.jpg
  • MugsleyMugsley Registered User regular
    I guess it's back to iceberg because everything else feels like I'm eating just soggy leaves (which, in perspective, that is 100% what they are, but still, I wanted the crunchiness).

    lonelyahava
  • Steel AngelSteel Angel Registered User regular
    I pretty much only do arugula salads now mostly because I think it has more flavor lettuce. It would be nice if I also wasn't doing it to avoid food poisoning.

    Big Dookie wrote: »
    I found that tilting it doesn't work very well, and once I started jerking it, I got much better results.

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    m!ttens
  • shrykeshryke Member of the Beast Registered User regular
    Yeah, this is irritating because Romaine was the best lettuce.

    RedTideNightDragonAbsoluteZerobowenCommander ZoomDaenris
  • CelestialBadgerCelestialBadger Registered User regular
    Why is it always romaine? I had some yesterday

  • RedTideRedTide Registered User regular
    I pretty much only do arugula salads now mostly because I think it has more flavor lettuce. It would be nice if I also wasn't doing it to avoid food poisoning.

    I mean, bitter ass is a flavor

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  • Steel AngelSteel Angel Registered User regular
    RedTide wrote: »
    I pretty much only do arugula salads now mostly because I think it has more flavor lettuce. It would be nice if I also wasn't doing it to avoid food poisoning.

    I mean, bitter ass is a flavor

    It's usually served with either a pickle brine based vinaigrette where the savoriness balances the bitterness and pairs with the pepperiness or a balsamic vinaigrette using actual aged balsamic where the bitter and sweet work together like dark chocolate and the like. But it's not for everyone.

    Big Dookie wrote: »
    I found that tilting it doesn't work very well, and once I started jerking it, I got much better results.

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    VishNub
  • VishNubVishNub Registered User regular
    I like arugula

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  • Casual EddyCasual Eddy Don't despair. Not even over the fact that you don't despair.Registered User regular
    I just had Boston lettuce for the first time a few days ago and that is super delightful

    Elki wrote: »

    Casual Eddy: best poster 2014.
    tyrannus wrote: »
    Casual Eddy: best poster of 2015

    gotta update that stuff man
    VanguardRedTide
  • MugsleyMugsley Registered User regular
    I just had Boston lettuce for the first time a few days ago and that is super delightful

    Now I'm picturing a head of lettuce punching you in the mouth and telling you about how his cousin knows a guy who knows a guy who's got salad dressing.

    AngelHedgiebowenBlackDragon480shrykeAresProphetknitdan
  • shrykeshryke Member of the Beast Registered User regular
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Steel AngelVishNubNightDragonMugsleyGONG-00Ed GrubermanAntoshkaGiggles_Funsworth
  • VishNubVishNub Registered User regular
    edited November 22
    shryke wrote: »
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Well it could have been margaritas, so you had a choice, technically?

    VishNub on
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  • Steel AngelSteel Angel Registered User regular
    shryke wrote: »
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Homemade mayo is great for adding in other flavors. I've done a basil mayo with a touch of anchovy a few times.

    It's also really easy if you have an immersion blender and a mason jar just big enough to fit it in: https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

    Big Dookie wrote: »
    I found that tilting it doesn't work very well, and once I started jerking it, I got much better results.

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    shryke
  • shrykeshryke Member of the Beast Registered User regular
    VishNub wrote: »
    shryke wrote: »
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Well it could have been margaritas, so you had a choice, technically?

    I don't have any tequila and sadly am out of Cointreau though. So there really was only the one choice.

  • shrykeshryke Member of the Beast Registered User regular
    shryke wrote: »
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Homemade mayo is great for adding in other flavors. I've done a basil mayo with a touch of anchovy a few times.

    It's also really easy if you have an immersion blender and a mason jar just big enough to fit it in: https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

    Yeah, that's the one I did. I've been looking for a good container for it and then I noticed that my immersion blender actually came with it's own container, so I was set. Stupid easy recipe. Only problem is it makes just way too fucking much.

  • Steel AngelSteel Angel Registered User regular
    shryke wrote: »
    shryke wrote: »
    I'm making steak sandwiches tonight. I decide to make homemade mayo for the first time (worked out great) and then turn it into a honey-lime-garlic mayo.

    Then I'm staring a bowl full of left-over lime juice. I had no other choice.

    "Well, I guess it's daiquiri time."

    Homemade mayo is great for adding in other flavors. I've done a basil mayo with a touch of anchovy a few times.

    It's also really easy if you have an immersion blender and a mason jar just big enough to fit it in: https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

    Yeah, that's the one I did. I've been looking for a good container for it and then I noticed that my immersion blender actually came with it's own container, so I was set. Stupid easy recipe. Only problem is it makes just way too fucking much.

    I adjusted the oil level a bit so it didn't make so much but they key for me was making a flavor that would work well on bread because it was still too much to use even on a week's worth of burgers. There's no good way to halve an egg to really reduce how much you make at once.

    Big Dookie wrote: »
    I found that tilting it doesn't work very well, and once I started jerking it, I got much better results.

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    3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
  • So It GoesSo It Goes We keep moving...Registered User, Moderator mod
    Arugula is great !

    Romaine would only be my go to for caesar salad

    Also fun to grill

    Doodmanntynic
  • Casual EddyCasual Eddy Don't despair. Not even over the fact that you don't despair.Registered User regular
    Not technically cooking but I picked up and shucked a bunch of oysters myself!

    y6cwaaqryonn.jpeg

    Really tasty

    Elki wrote: »

    Casual Eddy: best poster 2014.
    tyrannus wrote: »
    Casual Eddy: best poster of 2015

    gotta update that stuff man
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  • spool32spool32 Contrary Library Registered User regular
    hey cooking thread!

    I made chili with finely diced onions and crushed, NON-fire-roasted tomatoes instead of green onion and fire roasted toms, and I had a really hard time building the spice level up without having it just taste like cayenne. All else in the recipe was the same, and I've done this recipe (with green onion and fire-roasted) countless times without having this problem.

    I don't cook with onion much - could diced onion maybe have somehow dampened the spice in the chili?

  • KamiroKamiro Registered User regular
    spool32 wrote: »
    hey cooking thread!

    I made chili with finely diced onions and crushed, NON-fire-roasted tomatoes instead of green onion and fire roasted toms, and I had a really hard time building the spice level up without having it just taste like cayenne. All else in the recipe was the same, and I've done this recipe (with green onion and fire-roasted) countless times without having this problem.

    I don't cook with onion much - could diced onion maybe have somehow dampened the spice in the chili?

    How many onions? How many tomatoes? How much cayenne?

    Have you thought about using diced hot peppers instead of powder?

  • KamiroKamiro Registered User regular
    Have you thought of using beaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaans?

    V1mChanusshrykeLoisLaneRedTide
  • VishNubVishNub Registered User regular
    Was it a new package of cayenne maybe?

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  • SimpsoniaSimpsonia Registered User regular
    spool32 wrote: »
    hey cooking thread!

    I made chili with finely diced onions and crushed, NON-fire-roasted tomatoes instead of green onion and fire roasted toms, and I had a really hard time building the spice level up without having it just taste like cayenne. All else in the recipe was the same, and I've done this recipe (with green onion and fire-roasted) countless times without having this problem.

    I don't cook with onion much - could diced onion maybe have somehow dampened the spice in the chili?

    Either two things, or combo of both. The cayenne is old and has lost it's heat/flavor, and two there's a heck of a lot more water in a white/yellow onion vs green onions, so you definitely have more liquid in the chili which could dilute from previous measurements.

  • MugsleyMugsley Registered User regular
    edited November 28
    "Regular" onions should actually be sweated and slightly browned to add sweetness. It's possible they were dampening or otherwise reducing the effects of some of the spices so you could only taste cayenne. (also what @Simpsonia said about water)

    I always use yellow onions for my chili, but I have to keep the spice level low, so I only add a small amount of cayenne and maybe a teaspoon of chili powder. I add curry powder to round out the flavor profile. I also use more cumin than most recipes (they often call for maybe a couple teaspoons but I use a minimum of a tablespoon).

    If I had my way, I'd use adobo sauce from chipotle peppers a LOT more often.

    Mugsley on
  • SimpsoniaSimpsonia Registered User regular
    I'll be honest, I don't even use chili powder or cayenne for chili anymore. I just mix in a small can of chipotles in adobo and a big heaping tablespoon of [black] mole paste, and those two things alone make a chili leagues better than any powdered seasoning ever did.

    KamiroChanusCauld
  • spool32spool32 Contrary Library Registered User regular
    ok so, details!

    I diced, very finely via food processor, half a standard white onion and sauteed it in the pan with the bell pepper and garlic that I usually begin with. After that I added a tablespoon of masa as usual to thicken it, and stirred to begin what would be a roux if I'd let it go farther / added more oil but I did not.

    I don't think it was extra liquid as this chili gets 2-2 tomatoes-water and is reduced / refuelled usually twice, sometimes three times as the chili develops.

    The cayenne was brand new, as was the "chili powder" blend I used.

    I used the same spice blend 2 weeks ago with notably different results!

    As for amount, I think I probably used close to a tablespoon of cayenne overall and at least 3x that much chili blend (which also has cayenne in it). It's hard to tell because I taste as I go and look for that point where I can tell it's got a bit of a texture change and a pure cayenne burn that will change in to a flavorful spice once I let it sit and cook down, and then stop seasoning and reduce to let the flavor develop / deepen. This time, it just... never did...


    Kamiro wrote: »
    Have you thought of using beaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaans?
    begone, foul creature!


    Simpsonia wrote: »
    I'll be honest, I don't even use chili powder or cayenne for chili anymore. I just mix in a small can of chipotles in adobo and a big heaping tablespoon of [black] mole paste, and those two things alone make a chili leagues better than any powdered seasoning ever did.
    seems like that would make the chili a LOT sweeter and imo weird. Mole has chocolate and cinnamon in it!

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