Also not shown is a picture of my first attempt where they're all different sizes as well as two batches of loose sausage because one batch I broke the casing and the other batch I didn't even bother with
Can you spatchcock a duck? I can't imagine why not.
Also I believe adding some baking soda to a glaze can help add some crispiness yo the final product, but you may need to balance the taste out with something.
I typically don't add it to the glaze, that would mess up the flavors. Instead, I typically add it to the brine, if I'm brining, or just mix baking soda and salt, rub the mixture onto the skin, and throw it in the fridge. It works great when I want super crispy chicken wings without having to worry about deep fat frying.
EDIT: I did not invent this, I learned it from J Kenji Lopez-Alt
After a roughly year and a half hiatus, I have decided to restart a sourdough culture. I'm actually a little surprised at how quickly it got to what looks like a fairly mature and stable starter, considering how much cooler and drier the house is in the winter. I'm going to try to bake a loaf tomorrow and see how it actually fares but before I do that, I need to name my starter. Cooking thread, please help me out with a clever name!
After a roughly year and a half hiatus, I have decided to restart a sourdough culture. I'm actually a little surprised at how quickly it got to what looks like a fairly mature and stable starter, considering how much cooler and drier the house is in the winter. I'm going to try to bake a loaf tomorrow and see how it actually fares but before I do that, I need to name my starter. Cooking thread, please help me out with a clever name!
Mother Grain.
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Drellazom, Hunger Between Worlds
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Dough-din, the Allfather
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
edited December 2018
Problem: all our bananas were going brown
Solution:
Edit: I was going to take these into college tomorrow to share with my coursemates, but having now tasted one I think I'll instead be funneling them into my mouth and denying ever having made them.
Edit: I was going to take these into college tomorrow to share with my coursemates, but having now tasted one I think I'll instead be funneling them into my mouth and denying ever having made them.
split them, glaze them in honey and a tiny bit of balsamic vinegar, toss them in a bit of ground black pepper and sea salt, and roast them
And some cumin seeds!
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I am definitely going to have to take these to college tomorrow because I'm alone in the house until Sunday and will absolutely eat the lot myself if I don't. I've already had 4 and a half.
Webfriends, let me tell you a story of revenge and spite.
Cast your minds back to a bygone time, an older time, an age when it was a week ago Wednesday. The team I work with had our team buffet that golden morning, and everyone agreed to bring something. Many just nipped down to the supermarket and bought a couple of packs of mince pies or whatever, but a few, some, decided to do a little more.
And so it came to pass that one previously unremarked or much noticed, V1m of the city of Edinburgh, offered to make "christmassy pigs in blankets". And this oath was made in the presence of all, and it came to pass that this oath was kept and honoured in the presence of all.
V1m spared no expense; he bought Hampshire Sweet Dry Cure streaky bacon; he bought the good cumberland chipolatas. He laboured late into the night (seriously, I didn't get done until about 9PM) gently twisting each chipolata into two smaller sangers, hardly bursting any of them.
Then did he get his mortar and pestle and grind up a mix of black pepper, caraway, fennel, cinnamon and a couple of cloves (taking it easy on the cloves because they're a really dominating flavour).
Then did he rub that mix on the bacon, yea that very bacon whereof each slice was cut in half and after being spiced, wrapped around those little sos.
Then was 1/4 jar of marmalade - the good kind, Coopers Thick Cut - melted with 1/2 tsp of dried ginger and 2 tsp of dark demarera sugar.
Generously were the sacred swine coated with that sticky stuff that somehow got everywhere.
And they were roasted at 180C for about 20 minutes or, and a second baste of the marmalade was applied at about the 15 minute mark.
And so V1m fulfilled his oath to the team.
And before the sight of Gods and Men, he was betrayed, because those rotten jerks waited until I was on a call before starting the buffet and those greedy leechs ate every last goddamb pig before I could say so much as "hey can you save me one?". And not one "sorry" or even a "did you have one?" was heard.
So today - right now, in fact - I am making tandoori chicken wings (yes, I marinaded them overnight) and masala potatoes, which I will brush with the garlic-and-coriander butter that's already melted, then a good shake of Maldon sea salt, then I will wrap that all up in this ginormous garlic naan bread I have procured, then all that in about 5 layers of foil, then I'm taking the lot into work and I'm going to eat every last damb wing myself.
Then I'm on holiday until 2nd Jan so fuck 'em.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Took those banana cake things into college and they were obliterated. It's weird how proud I can feel of compliments about food I made when all I did was follow someone else's recipe.
Might make some more to take to family Christmas, because All The Food in The World still isn't enough food.
Took those banana cake things into college and they were obliterated. It's weird how proud I can feel of compliments about food I made when all I did was follow someone else's recipe.
Might make some more to take to family Christmas, because All The Food in The World still isn't enough food.
I mean, recipes are actually pretty barebones. You can make a lot of mistakes along the way and end up with terrible food. You should be proud!
By way of analogy, building your own house is still cool even though you probably didn't invent any of the techniques used and followed a blueprint.
My parents sent me four filets and a prime rib roast from omaha steaks for my birthday
What do, cooking thread
Apparently the "reverse sear" is all the rage now.
Season steak on both sides with the salt and place on a rack set inside a sheet pan.
Refrigerate for a minimum of 6 hours and as many as 24.
Preheat oven to 200 degrees F. Insert a remote style probe thermometer horizontally through the side of the steak and roast until it reaches an internal temperature of 120 degrees F, about an hour. Remove steak from oven and rest, uncovered, 10 minutes.
Meanwhile, place a 12-inch cast iron pan over high heat at least 10 minutes or until it reaches 600 degrees F. (If you don't have an infrared thermometer you'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds.)
Brush a very light coat of peanut oil onto both sides of the steak.
Sear steak on each side for 45 seconds. Use a stopwatch!
Rest steak on a rack for 5 minutes and then slice diagonally against the grain to serve.
LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
Yeah if you don't have a sous vide setup, reverse sear is probably the best way to handle steaks. I've done it quite a few times and it makes a damn good steak. I will point out that moderating the searing pan's temperature based on how much char you like is important. I like about zero char whatsoever so ripping hot isn't the best choice, though I am in the minority on that I feel.
Dough has been in the fridge for a little over 50 hours slow fermenting.
The hour will soon be at hand. Hopefully I can get these electric ovens up to a good 500 degrees for pizza baking. The pizza stone will help. As will the dollar store pizza pans I have just bought.
I got the good boars head pepperoni too. Though I might grab some generic Hormel presliced ones too later. I hope I have enough sauce and cheese.
Tallahasseeriel on
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
What is 'diagonally against the grain'? Isn't that the same is diagonally with the grain?
Posts
There were supposed to be 10 links =(
Also not shown is a picture of my first attempt where they're all different sizes as well as two batches of loose sausage because one batch I broke the casing and the other batch I didn't even bother with
I typically don't add it to the glaze, that would mess up the flavors. Instead, I typically add it to the brine, if I'm brining, or just mix baking soda and salt, rub the mixture onto the skin, and throw it in the fridge. It works great when I want super crispy chicken wings without having to worry about deep fat frying.
EDIT: I did not invent this, I learned it from J Kenji Lopez-Alt
Mother Grain.
it's a neat cookbook, the kind that actually teaches you how to cook rather than just giving a list of recipes
@tynic I want your loaf.
Solution:
Edit: I was going to take these into college tomorrow to share with my coursemates, but having now tasted one I think I'll instead be funneling them into my mouth and denying ever having made them.
I don't have the hardware to make a carrot cake
split them, glaze them in honey and a tiny bit of balsamic vinegar, toss them in a bit of ground black pepper and sea salt, and roast them
edit: might want to add a bit of olive oil too
A good choice followed by a great choice.
And some cumin seeds!
Webfriends, let me tell you a story of revenge and spite.
Cast your minds back to a bygone time, an older time, an age when it was a week ago Wednesday. The team I work with had our team buffet that golden morning, and everyone agreed to bring something. Many just nipped down to the supermarket and bought a couple of packs of mince pies or whatever, but a few, some, decided to do a little more.
And so it came to pass that one previously unremarked or much noticed, V1m of the city of Edinburgh, offered to make "christmassy pigs in blankets". And this oath was made in the presence of all, and it came to pass that this oath was kept and honoured in the presence of all.
V1m spared no expense; he bought Hampshire Sweet Dry Cure streaky bacon; he bought the good cumberland chipolatas. He laboured late into the night (seriously, I didn't get done until about 9PM) gently twisting each chipolata into two smaller sangers, hardly bursting any of them.
Then did he get his mortar and pestle and grind up a mix of black pepper, caraway, fennel, cinnamon and a couple of cloves (taking it easy on the cloves because they're a really dominating flavour).
Then did he rub that mix on the bacon, yea that very bacon whereof each slice was cut in half and after being spiced, wrapped around those little sos.
Then was 1/4 jar of marmalade - the good kind, Coopers Thick Cut - melted with 1/2 tsp of dried ginger and 2 tsp of dark demarera sugar.
Generously were the sacred swine coated with that sticky stuff that somehow got everywhere.
And they were roasted at 180C for about 20 minutes or, and a second baste of the marmalade was applied at about the 15 minute mark.
And so V1m fulfilled his oath to the team.
And before the sight of Gods and Men, he was betrayed, because those rotten jerks waited until I was on a call before starting the buffet and those greedy leechs ate every last goddamb pig before I could say so much as "hey can you save me one?". And not one "sorry" or even a "did you have one?" was heard.
So today - right now, in fact - I am making tandoori chicken wings (yes, I marinaded them overnight) and masala potatoes, which I will brush with the garlic-and-coriander butter that's already melted, then a good shake of Maldon sea salt, then I will wrap that all up in this ginormous garlic naan bread I have procured, then all that in about 5 layers of foil, then I'm taking the lot into work and I'm going to eat every last damb wing myself.
Then I'm on holiday until 2nd Jan so fuck 'em.
Might make some more to take to family Christmas, because All The Food in The World still isn't enough food.
I mean, recipes are actually pretty barebones. You can make a lot of mistakes along the way and end up with terrible food. You should be proud!
By way of analogy, building your own house is still cool even though you probably didn't invent any of the techniques used and followed a blueprint.
What do, cooking thread
... eat em?
But it's is usually the herbivores that are "meaty"
Listen I'm trying to make some kind of meat-based pyramid scheme, we can work out the minutiae later.
Apparently the "reverse sear" is all the rage now.
https://www.cookingchanneltv.com/recipes/alton-brown/reverse-sear-ribeye-steak-5458694
Dough has been in the fridge for a little over 50 hours slow fermenting.
The hour will soon be at hand. Hopefully I can get these electric ovens up to a good 500 degrees for pizza baking. The pizza stone will help. As will the dollar store pizza pans I have just bought.
I got the good boars head pepperoni too. Though I might grab some generic Hormel presliced ones too later. I hope I have enough sauce and cheese.