I really don't mind a slightly-dry chicken or turkey breast, ESPECIALLY if there's pan gravy to pour over it.
Goddamn. Thanksgiving is the best holiday.
+6
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I think I missed something, why is there electrolysis happening?
Made dumplings again.
Did a chicken and mushroom mix.
shitake, white buttons, and phoenix mushrooms, chopped up small and then cooked down in some oil with onion and garlic powder, some ginger, and some added hoisin sauce.
Mixed that up with chicken mince and more garlic, ginger, and hoisin. Should have added in some chili sauce or something.
filled the dumplings and then steamed in my new bamboo steamer for 15 minutes.
They needed more seasoning, definitely. more salt, pepper, etc. but overall not too bad.
yeah I'm also curious what cooking purpose electrolysis could serve
I know it's one way to clean cast iron
Bingo. Stripping off some old pans. I don't know their history so getting them down to bare iron, lead testing them then reseasoning. Since good cast iron leads to good cooking, i figured it was appropriate.
yeah I'm also curious what cooking purpose electrolysis could serve
I know it's one way to clean cast iron
Bingo. Stripping off some old pans. I don't know their history so getting them down to bare iron, lead testing them then reseasoning. Since good cast iron leads to good cooking, i figured it was appropriate.
I'm fascinated. Please to be documenting everything.
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I also made dumplings yesterday. But the kind that go in stew. Because I made stew. And then broke my vegetarian streak because it turns out I don't have the willpower to resist a good stew.
I also made dumplings yesterday. But the kind that go in stew. Because I made stew. And then broke my vegetarian streak because it turns out I don't have the willpower to resist a good stew.
Sometimes we all need a Stu stew inside of us.
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webguy20I spend too much time on the InternetRegistered Userregular
Holy shit that electrolysis tank is totally working. The skillet inside of it is about 80% stripped. Only the worst stuff in the middle of the skillet is left. Hopefuly by this afternoon it will be dissolved off. I should have taken a before photo.
I really don't mind a slightly-dry chicken or turkey breast, ESPECIALLY if there's pan gravy to pour over it.
Goddamn. Thanksgiving is the best holiday.
Yeah I followed a recipie from Chef John about making your own stock and then making gravy and the whole time I was thinking "Man this is a lot of work it had better be worth it" I did have to thicken it up a little with some cornstarch/cold water but it was totally worth it.
Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
I have found a relatively straightforward recipe for Danish pastry dough on King Arthur's (the flour not the mythical ruler) website, and I actually still have @lonelyahava 's challah recipe. At least I think it was hers... Either way I'm set for future holiday baking. I should try making the dough for Thanksgiving or something before Christmas...
Now, Andorra is a land-locked microstate with a population about the size of Chino, California. What kind of unique cuisine could it have, I hear you ask?
Andorra is the only extant sovereign state with a majority Catalan population, you hypothetical dope! And so until the fascists in Madrid see the writing on the wall, this is the only chance for an alphabetical cookery tour to dip into the rich well of Catalan cuisine!
I have cooked Escudella, a ridiculously meaty stew that includes bone broth, chicken, prosciutto, and some homemade sausage I made with my parents and nephews a couple of months ago. It's possibly the richest thing I've ever eaten, and exactly the kind of food I'd want if I was pulled half-frozen out of a snowdrift and needed to be nursed back to life.
Hilariously, after I drove halfway across town to get some good neck bones from a carniceria for the broth, I found that my local grocery store didn't sell any cabbage. And kind of looked at me like an asshole for assuming they'd have cabbage. So for greens I substituted spinach instead. Screw cabbage anyway, that stuff kind of sucks.
made beef stew again with a basic mirepoix of onions/carrots/celery, herbs, plus potatoes, mushrooms and acorn squash. The squash really goes perfectly in it.
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webguy20I spend too much time on the InternetRegistered Userregular
I made a frittata for the first time tonight and it turned out just about perfect. Didn't collapse too much, the egg was just slightly browned on top, released almost completely clean from the pan. It was super tasty too. Some applewood smoked chicken sausage, bell peppers, onion, garlic, cheese with chili powder, paprika, a dash of cumin and salt and pepper to finish it off.
I really don't mind a slightly-dry chicken or turkey breast, ESPECIALLY if there's pan gravy to pour over it.
Goddamn. Thanksgiving is the best holiday.
Yeah I followed a recipie from Chef John about making your own stock and then making gravy and the whole time I was thinking "Man this is a lot of work it had better be worth it" I did have to thicken it up a little with some cornstarch/cold water but it was totally worth it.
webguy20I spend too much time on the InternetRegistered Userregular
Finished up my first cast iron restoration. A 2000ish 12" Lodge skillet that had seen better days. For $10 it was an easy buy on craigslist though. It took 36 hours in the electrolysis tank, then a wire brush and a rasp to get some of the super stubborn seasoning off. After that though the surface was super smooth, versus the gravel driveway texture it had before I started. Cleaned it, lead tested it then 2 coats of vegetable oil later it looks better than new and is ready to cook! Going to fry up some bacon tomorrow.
It is entirely possible that we are going to skip the turkey on thanksgiving and cook a standing rib roast.
I'm rather confident in my skills in this particular area, but there is something to be said for cooking a $150+ slab of beef for 7 people that gives you pause.
It is entirely possible that we are going to skip the turkey on thanksgiving and cook a standing rib roast.
I'm rather confident in my skills in this particular area, but there is something to be said for cooking a $150+ slab of beef for 7 people that gives you pause.
Well yeah, but just think of the ribs! The riiiibs!
It is entirely possible that we are going to skip the turkey on thanksgiving and cook a standing rib roast.
I'm rather confident in my skills in this particular area, but there is something to be said for cooking a $150+ slab of beef for 7 people that gives you pause.
Well yeah, but just think of the ribs! The riiiibs!
Oh, I am. This isn't the first time I've cooked one of those beautiful slabs of goodness so I'm kinda hoping the family and guest vote goes the right way. If not I'l be cooking the turkey (and the entire meal) regardless so I get the flavors I'm looking for.
I bought some 3m lead testing sticks on amazon. You rub them on the surface you're testing and if they turn bright pink there is lead present. Have to strip the pan to bare iron to test though. Thats why its so popular to strip and reseason when you get a pan where you don't know its history.
Also note that I'm a n00b when it comes to this stuff, and am parroting things Ive read in guides.
Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
If I were to make my Danish dough on Christmas Eve, could it rest overnight in the fridge for baking in the morning? Or do I need to get up at like 4 and sacrifice my sleep to the baking gods?
Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
Sourdough pizza sounds truly excellent. I imagine you have to be pretty vigilant about bubbles in the dough though. Which I guess you should be anyway with pizza.
What is a good skillet/frying pan for everyday use? And I mean every day.
5/7 days a week we're making an omelette for lunch. 5.5/7 we're cooking a dinner that uses the pan. Every weekend it's either French Toast or pancakes for breakfast. Lots of Asian foods for dinner. Lots of stir fry. We've never deep fried.
We've used nonstick pans from a T-Fal, Greenpan, and Cook's Essentials... and I don't know if it's something that we're doing to them or if we've been getting bad ones or if it's just the nature of them but it seems like none of the pans we've had have lasted for more than 2 years before the coating starts discoloring and food starts sticking to the point where we don't want to use them anymore. I'm not using metal tools on them... it's either nylon spatulas or wood utensils.
That sounds almost like oils are oxidizing on the pan...? If you don't remove the cooking oils when you clean your pans, the oil will start as a pale yellow and tacky stain, and go to like a dark brown eventually. If it's dark, it usually means it needs a really thorough scrubbing with dish soap and a rough nylon sponge.
That, or they're cooking too hot and killing the pans. Nonsticks really don't like to be above a medium-high heat.
Most pans it turns out like medium heat. You can sear a steak without having to go above halfway on the burner.
I think thats the biggest thing I've learned while cooking. High setting doesn't equal faster, it equals burnt outside and under done inside, and possible damage to the equipment.
Only time i use high heat anymore is to boil water.
This depends entirely on what manner of food you are cooking.
For Western food it’s pretty spot on, but for a great many Chinese dishes, only the most burninatingest fires will do.
It is why your fried rice is (most probably) soggy and sucks.
I would imagine at those temperatures i probably would want gas burners versus electric.
The trick is that you always want gas burners. Always.
I've done a complete 180 on IH stovetops. I thought I really wanted gas, but couldn't find one in the apartments I was shopping for last year. Got IH instead and have discovered that it's much more efficient.
I obviously can't do things like blister peppers or flambe or whatever, but for the 95% of cooking tasks I do all the time I get it done faster with IH with less hassle.
Edit: Though, the big asterisk following the recommendation for IH is that you need to check if the cookware supports it. Admittedly I had to replace all of mine with metal cored stuff, but I like the new pots and pans I bought.
I love my induction burner. It's really nice to be able to set something to exactly 215 for just the absolute mildest simmer.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
My parents have induction hobs and they're great. I do prefer them to gas because they're just as quick but with less risk of setting things on fire. But I guess I still see them as a rare, premium kind of thing because I still don't know anyone but my parents who have them and I assume they're expensive.
Seasoning the cast iron pan this morning; we've been using it a long time but never given it a proper, rigorous seasoning, so it's time to rectify that
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
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Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Goddamn. Thanksgiving is the best holiday.
Made dumplings again.
Did a chicken and mushroom mix.
shitake, white buttons, and phoenix mushrooms, chopped up small and then cooked down in some oil with onion and garlic powder, some ginger, and some added hoisin sauce.
Mixed that up with chicken mince and more garlic, ginger, and hoisin. Should have added in some chili sauce or something.
filled the dumplings and then steamed in my new bamboo steamer for 15 minutes.
They needed more seasoning, definitely. more salt, pepper, etc. but overall not too bad.
Democrats Abroad! || Vote From Abroad
I know it's one way to clean cast iron
Bingo. Stripping off some old pans. I don't know their history so getting them down to bare iron, lead testing them then reseasoning. Since good cast iron leads to good cooking, i figured it was appropriate.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm fascinated. Please to be documenting everything.
Democrats Abroad! || Vote From Abroad
Sometimes we all need a Stu stew inside of us.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Yeah I followed a recipie from Chef John about making your own stock and then making gravy and the whole time I was thinking "Man this is a lot of work it had better be worth it" I did have to thicken it up a little with some cornstarch/cold water but it was totally worth it.
First of all how dare you.
Whoops no jars!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Do you roux?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Democrats Abroad! || Vote From Abroad
Hot damn that looks tasty.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm rather confident in my skills in this particular area, but there is something to be said for cooking a $150+ slab of beef for 7 people that gives you pause.
Well yeah, but just think of the ribs! The riiiibs!
Oh, I am. This isn't the first time I've cooked one of those beautiful slabs of goodness so I'm kinda hoping the family and guest vote goes the right way. If not I'l be cooking the turkey (and the entire meal) regardless so I get the flavors I'm looking for.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I bought some 3m lead testing sticks on amazon. You rub them on the surface you're testing and if they turn bright pink there is lead present. Have to strip the pan to bare iron to test though. Thats why its so popular to strip and reseason when you get a pan where you don't know its history.
Also note that I'm a n00b when it comes to this stuff, and am parroting things Ive read in guides.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
The super long proofing can happen next weekend
Switch: SW-7603-3284-4227
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I still don't know if there will be an mst3k marathon or not.
There will be
The one you put on!
I've done a complete 180 on IH stovetops. I thought I really wanted gas, but couldn't find one in the apartments I was shopping for last year. Got IH instead and have discovered that it's much more efficient.
I obviously can't do things like blister peppers or flambe or whatever, but for the 95% of cooking tasks I do all the time I get it done faster with IH with less hassle.
Edit: Though, the big asterisk following the recommendation for IH is that you need to check if the cookware supports it. Admittedly I had to replace all of mine with metal cored stuff, but I like the new pots and pans I bought.
but I love that I can cook spaghetti for my kid in less than 9 minutes. Very easy for the end of the day
Democrats Abroad! || Vote From Abroad
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
The obvious solution is to get a gas stove/range and then buy one of those induction hotplates for those times you want one of those perfect simmers.
Or get an induction stove with a separate gas job for the few times you need one.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
one of us!
one of us!
I use mine maybe 5 times a year, but those 5 times, nothing else will work