Will amchoor powder make apple crumble taste better? Or at least different in a good way? I say it will, and I'll be finding out in about an hour!
Update: yes, absolutely but it's definitely one of those "less is more" situations. A dusting over the fruit before you put the topping on is perfect.
it's a powerful ingredient i use it in some indian recipes it's a good substitute for citruses especially if you don't have fresh and it's more affordable it's an ingredient in some of the more common masalas too most chaat masala powders I have seen will have it as an ingredient there my two favorite cuisines to cook are chinese and indian which is really hundreds of cuisines in my opinion both countries are very big
someone else mentioned black salt that is another powerful ingredient a little can go a long way I usually put a black salt in my raitas but use traditional table salt too usually just store brand the kind with iodine that's cheap some people say you can taste the iodine i can definitely smell the iodine but i have never noticed it actually making the food taste like iodine so I do not get mad about it some people getting pretty mad just calm down it's just salt to help you prevent goiter and other diseases
Johnny ChopsockyScootaloo! We have to cook!Grillin' HaysenburgersRegistered Userregular
Had some albondigas soup today with sourdough toast. Perfect fall lunch.
And now I'm sending harsh thoughts and criticism to my past self for sticking exclusively with generic white bread for so long and not giving sourdough bread the fair shot it deserved. Boo to you, past self. Boo to you.
I like the idea of French cooking but I don’t do much of it and it is usually a pain because of all the ingredients and stuff people think like Chinese and Indian are hard because of the ingredients but they’re actually not bad for the most part French cooking is always like pour in half a bottle of wine and even the cheapest wine isnt that cheap and also it goes bad after you open it
I realize there is cooking wine but they’re actually say not to use it because it tastes bad I use Chinese cooking wine pretty regularly but it’s not like the French recipes that are like pour in a quart of wine for chicken I usually only need a tablespoon or two when I use the shaoxing wine in my Chinese recipes and I use the cooking wine variety that has some salt in it. I’ve never had problems with it.
There ther is French cooking I do not understand at all like making a cream and pepper sauce for steak I usually like cream but adding it to steak which is already very fatty seems like an excess that doesn’t really improve the steak
I should actually do ratatouille though that would be a good French recipe a good way to eat some healthy vegetables I was looking at Mexican vegetable recipes too
I drank rockstar energy drink earlier and it is keeping me up for all the wrong reasons because it gave me reflux I can eat spicy food all day and no problems and for some reason this rockstar energy drink really went down wrong
I like the idea of French cooking but I don’t do much of it and it is usually a pain because of all the ingredients and stuff people think like Chinese and Indian are hard because of the ingredients but they’re actually not bad for the most part French cooking is always like pour in half a bottle of wine and even the cheapest wine isnt that cheap and also it goes bad after you open it
THE FORUMS ARE SHUTTING DOWN! POST ABOUT FOOD AS HARD AS YOU CAN! TURN EVERY THREAD INTO A FOOD THREAD! RUN! RUN!
imagine getting banned for that and then the forums shut down so it doesn't even matter you are banned
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webguy20I spend too much time on the InternetRegistered Userregular
edited October 27
Made myself a big ol' 12oz top sirlion, baked tater and roasted carrots for dinner. It was amazing. Besides doing the usual pre-salt about an hour and a half before cooking, I also rubbed the steak down with the Japanese BBQ Miso sauce. I like to think it added additional depth of flavor.
I had some chicken tinga burning a hole in my pocket taking up space in the freezer and i need to clear space ahead of the bounty of Thanksgiving carcass based turkey stock. There wasn't a huge amount so I figured id make some more chicken to go alongside it. Yesterday I made enchiladas, but first I made a sauce/braising liquid for the additional filling. Took a variety of dried chilis and toasted and steeped for a bit. Roasted some veg(onion, jalapeno, garlic, and some zucchini - was going to go soon so why not). Blended everyone up with some cilantro. Slow cooker on low for 4 and high for 1.5 for the chicken in that goop. I took the chicken(breasts) out and shredded, removed the liquid, put the shredded chicken back in with a little bit of the chili goop and the thawed chicken tinga(thighs) which had a decent amount of sauce alongside to keep it all at a good consistency.
The bulk of the goop i got it in my mind to separate the liquid from the solids. So I passed it through a strainer and paddled with a rubber spatch till I got a big bowl of chili stock, but I have this paste left over.
Do you just toss the solids? Feels wasteful, like are there methods that use something like that as part of a rub for smoking or baking a hunk of pork shoulder? Considering taking the refrigerated solids and portioning to cubes or something to freeze. Id have just used it all as part of the enchiladas but the intense chili flavor is too much for the kids and their mom to take.
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Tynnanseldom correct, never unsureRegistered Userregular
If I had some delicious paste left over I'd probably just cook up some rice to go with it
Is it just chili paste, basically? I've got frozen blocks of homemade chili paste for whenever I want something a little more flavorful than chili powder. Use it as a base for chili!
I found a bag of red bulgur in the basement I don’t know where it came from but now I need to cook it
I might make pilaf although I don not know where the bulgur came from I have never bought it before I guess my mom bought it it doesn’t seems like something she would buy I know the pom didn’t buy it
it really depends on the acidity level in your marinade and if you tenderize/perforate your chicken. If I want a good soaking, I do 24 hours and usually poke the hell out of the chicken pieces. That includes when I do chicken tikka marinade. I def notice a difference between a few hours to 24. I usually check the chicken with new marinades to make sure it's not dissolving though.
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
if there's pineapple or mango in the marinade, don't let it go too long; the enzymes will start to digest the meat
I think there's been some testing that shows that marinades really don't improve things beyond an hour, and can actually make your meat breakdown in a bad way
Welp, its been over 24 hours, because I didn't get a windshield wiper until right before work, stuff's baked now so nothing left to do but see if I wasted my money or not.
Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat
Welp, its been over 24 hours, because I didn't get a windshield wiper until right before work, stuff's baked now so nothing left to do but see if I wasted my money or not.
Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I was going to joke that it was like in cartoons where you have two kids and they stand on eachother's heads and then they wear a trench coat and pretend to be an adult and that this was like that with a bunch of rats in a trench coat but i am actually not sure mice and rats like cheese that much we always used peanut butter on mouse traps we don't have mice very often though and we have never as far as I know had rats
I think there's been some testing that shows that marinades really don't improve things beyond an hour, and can actually make your meat breakdown in a bad way
Kenji has a whole thing on how marinades didn't do much of anything and instead you should do a dry brine and then make a sauce with whatever flavors you were going for in the marinade.
Posts
it's a powerful ingredient i use it in some indian recipes it's a good substitute for citruses especially if you don't have fresh and it's more affordable it's an ingredient in some of the more common masalas too most chaat masala powders I have seen will have it as an ingredient there my two favorite cuisines to cook are chinese and indian which is really hundreds of cuisines in my opinion both countries are very big
And now I'm sending harsh thoughts and criticism to my past self for sticking exclusively with generic white bread for so long and not giving sourdough bread the fair shot it deserved. Boo to you, past self. Boo to you.
Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
I realize there is cooking wine but they’re actually say not to use it because it tastes bad I use Chinese cooking wine pretty regularly but it’s not like the French recipes that are like pour in a quart of wine for chicken I usually only need a tablespoon or two when I use the shaoxing wine in my Chinese recipes and I use the cooking wine variety that has some salt in it. I’ve never had problems with it.
There ther is French cooking I do not understand at all like making a cream and pepper sauce for steak I usually like cream but adding it to steak which is already very fatty seems like an excess that doesn’t really improve the steak
I should actually do ratatouille though that would be a good French recipe a good way to eat some healthy vegetables I was looking at Mexican vegetable recipes too
Another thing I don’t really do is baking
I drank rockstar energy drink earlier and it is keeping me up for all the wrong reasons because it gave me reflux I can eat spicy food all day and no problems and for some reason this rockstar energy drink really went down wrong
I usually find that it just goes!
You can add just a bit of potato to your butter, and suddenly you have mashed potatoes!
I'm pretty excited to try it!
as near as I can tell it's mashed potatoes mixed with caramelized cabbage and onions and leeks and then baked with cheese
imagine getting banned for that and then the forums shut down so it doesn't even matter you are banned
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
It is A1 comfort food. Goes really well with just about any protein, or eat it on its own.
I had some chicken tinga burning a hole in my pocket taking up space in the freezer and i need to clear space ahead of the bounty of Thanksgiving carcass based turkey stock. There wasn't a huge amount so I figured id make some more chicken to go alongside it. Yesterday I made enchiladas, but first I made a sauce/braising liquid for the additional filling. Took a variety of dried chilis and toasted and steeped for a bit. Roasted some veg(onion, jalapeno, garlic, and some zucchini - was going to go soon so why not). Blended everyone up with some cilantro. Slow cooker on low for 4 and high for 1.5 for the chicken in that goop. I took the chicken(breasts) out and shredded, removed the liquid, put the shredded chicken back in with a little bit of the chili goop and the thawed chicken tinga(thighs) which had a decent amount of sauce alongside to keep it all at a good consistency.
The bulk of the goop i got it in my mind to separate the liquid from the solids. So I passed it through a strainer and paddled with a rubber spatch till I got a big bowl of chili stock, but I have this paste left over.
Do you just toss the solids? Feels wasteful, like are there methods that use something like that as part of a rub for smoking or baking a hunk of pork shoulder? Considering taking the refrigerated solids and portioning to cubes or something to freeze. Id have just used it all as part of the enchiladas but the intense chili flavor is too much for the kids and their mom to take.
I might make pilaf although I don not know where the bulgur came from I have never bought it before I guess my mom bought it it doesn’t seems like something she would buy I know the pom didn’t buy it
24 hours is what I'd go by
msybe less if it has lemon or lime juice
Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat
Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat
Which one of you did this
too much to store in fridge, had to freeze half
edit: my colon wishes to file a protest vote but i ate so many things this morning and barely any of the fajita bake that I'm unsure what is the issue
I wish it was me
Kenji has a whole thing on how marinades didn't do much of anything and instead you should do a dry brine and then make a sauce with whatever flavors you were going for in the marinade.
Relatedly, my turkey dry brine goes three days.