There are definitely things I would change. Less garlic, dry mushrooms instead of wet, maybe add some carrots, low sodium soy sauce, but the broth was delicious and the noodles were great and the chicken was perfect.
It smells really good. I got an onion in there and three cloves of garlic and the chicken carcass and some poultry seasoning and salt and pepper. ( and onion skin, thanks @lonelyahava )
I have an aging relative who is a super enthusiastic chef. Like, former professional chef. She has lost a significant amount of eyesight to the point where she is no longer capable of reading, but can still perform most tasks. I have identified a large number of gadgets that can read recipes to you off the internet, like the Amazon Alexa, Google Pro, most e-readers, etc. However, she is frustrated because almost all of her recipes are customized and so standard online recipes are not her preferred solution.
I have considered whether there are any e-readers that can go back and forth on custom text, and whether I could just pay a transcription service to transcriber her recipes. Does anyone have any suggestions I might be missing?
I have an aging relative who is a super enthusiastic chef. Like, former professional chef. She has lost a significant amount of eyesight to the point where she is no longer capable of reading, but can still perform most tasks. I have identified a large number of gadgets that can read recipes to you off the internet, like the Amazon Alexa, Google Pro, most e-readers, etc. However, she is frustrated because almost all of her recipes are customized and so standard online recipes are not her preferred solution.
I have considered whether there are any e-readers that can go back and forth on custom text, and whether I could just pay a transcription service to transcriber her recipes. Does anyone have any suggestions I might be missing?
Maybe a talking scale so she can weigh ingredient amounts? As for custom text... some programs can 'read' pdf's, even with cursive. Depending on how bad her penmanship is, its likely a cheaper thing than transcription services if you could just scan the hand writen recipes into a pdf and have it read them to her.
I'd need to find hundreds of similar recipes to start with then modify them. Her recipe book is not modified online recipes, it's her cookbook from running a restaurant.
I have an aging relative who is a super enthusiastic chef. Like, former professional chef. She has lost a significant amount of eyesight to the point where she is no longer capable of reading, but can still perform most tasks. I have identified a large number of gadgets that can read recipes to you off the internet, like the Amazon Alexa, Google Pro, most e-readers, etc. However, she is frustrated because almost all of her recipes are customized and so standard online recipes are not her preferred solution.
I have considered whether there are any e-readers that can go back and forth on custom text, and whether I could just pay a transcription service to transcriber her recipes. Does anyone have any suggestions I might be missing?
uhh well if you don't figure anything else out I really need some spare cash and I'd be happy to transcribe scans into type for a couple bucks cash per hour!
you might be able to find a reading program that can do scans? not entirely sure. I know most voice to text programs need type, but I'm not vision impaired so I don't know if all of them do
Almost 3 hours later and this stock is finally starting to taste less just watery. I think I started with a bit too much water. Also my mom didn't throw in all the bones and left out one wing and one thigh. But it's coming together.
I was worried a bit too much about the time and it came out reading like 175 on my thermometer but it was really tasty, especially with the sauce which was good and buttery and MMmmm.
Next time though a little less salt, the skin is just too salty for me sadly.
There ya go! Nicely done!
And now you know where you need to tweak things to get it to where you want it.
so lamb shanks were on special so i decided to knock together a sauce for it and I think i might have fucked up a bit because i tried to counteract the (quite old) red wine that we'd had sitting on our kitchen bench for a bit with some sugar and I think i've made it quite a bit too sweet
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Lala do you have the Sweet cookbook? Have you used it ever? I'm maybe notoriously finnicky about desserts, but Ottolenghi's cookbooks are always so good...
"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
Lala do you have the Sweet cookbook? Have you used it ever? I'm maybe notoriously finnicky about desserts, but Ottolenghi's cookbooks are always so good...
not yet
i'm not hugely into making sweets either, but I feel like I should pick it up for completion sake, especially since I adore his carrot cake recipe
ok, so i only cooked them for 3.5 hours, but the lamb shanks came out quite nice. Sauce was still a bit sweet, but I offset it with some beer. Although I did that by drinking the beer. I'd already added so many different things to the sauce itself that I didn't want to bother with anything else.
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
hey chicken stock thread, guess what I'm making this afternoon?
Roasted the chicken last night, and then the bones for about an hour, set them aside in the fridge with the nicely browned onions from the bottom of the roasting pan and the garlic and thyme from inside the bird. I'm going home at noon today so I'll have all afternoon to simmer them along with some extra vegetables & such
My chicken stock came out tasting fine but it's very cloudy.
I had it on really low but low on my stove is still kinda warm so I think it was too hot and the fat got emulsified into the stock.
Have you tried the egg white method to clarify?
1. Strain stock through fine mesh then cheesecloth to trap most big particles
2. Separate and egg white (discard yolk) and whisk the white with a bit of cold water,
3. Dump the egg white mix into the still hot stock and give a quick sir
4. Strain again after the egg white has cooked and hopefully trapped what particles you had remaining
Leftover planning can be fun. Oatmeal with edible gold for breakfast!
But yeah, there are few things that can't be used elsewhere. That's not to say that you won't run into very specific ingredients that won't last long, but in that case it's a matter of deciding whether the meal is worth the money.
It can be a fun exercise to figure out what will work without your weird ingredient, and might lead to you eating/cooking things you wouldn't otherwise have tried.
This is a dumb question but bear with me as I just started making a point to really start cooking and trying out different recipes.
How do you all deal with having to buy a bunch of ingredients for just one recipe?
Sometimes I want to try a recipe but then think "Am I ever going to use half these things again?"
Though it kinda those feel nice to start having a pantry full of random things.
For most excess fresh stuff, be it meat, veg, or herbs, a fritatta is often the answer. Eggs, cream/milk is nice but not required, cheese is a bonus, and whatever other "stuff" you have. Mix it, bake it. Boom. Quick, healthy dinner that uses up your leftovers. I'm honestly struggling to come up with many fresh things this does not work for, except like, fruit. And fruit you just eat.
And while you could get fussy with it, you really really don't have to. I just wack it in a 300ish oven and poke it occasionally to see if it's about cooked through.
+2
webguy20I spend too much time on the InternetRegistered Userregular
I use egg scrambles a lot when i need to get rid of random perishable ingrdients. Most meat and veggies go great in a scramble.
Eggs are a great delivery vehicle for leftover chunks of food.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
+13
webguy20I spend too much time on the InternetRegistered Userregular
Just last night i made up a scramble containing leftover brisket from my bbq this weekend. I threw in some bell peppers, broccoli and sugar snap peas and it was downright tasty.
This is a timely discussion! I purchased ingredients this past week to make a chicken soup tonight. I was led to this very interesting article on different methods of making chicken broth, with picture results! Think some of you may find this useful.
Posts
That's... that's about it.
See the thing I like about boiling hotdogs is it's really hard to burn them.
I mean sure sometimes they explode but they're still perfectly edible.
....Less garlic?.... I don't understand.....
It smells really good. I got an onion in there and three cloves of garlic and the chicken carcass and some poultry seasoning and salt and pepper. ( and onion skin, thanks @lonelyahava )
Gonna let it simmer for a few hours.
I have considered whether there are any e-readers that can go back and forth on custom text, and whether I could just pay a transcription service to transcriber her recipes. Does anyone have any suggestions I might be missing?
Maybe a talking scale so she can weigh ingredient amounts? As for custom text... some programs can 'read' pdf's, even with cursive. Depending on how bad her penmanship is, its likely a cheaper thing than transcription services if you could just scan the hand writen recipes into a pdf and have it read them to her.
uhh well if you don't figure anything else out I really need some spare cash and I'd be happy to transcribe scans into type for a couple bucks cash per hour!
you might be able to find a reading program that can do scans? not entirely sure. I know most voice to text programs need type, but I'm not vision impaired so I don't know if all of them do
There ya go! Nicely done!
And now you know where you need to tweak things to get it to where you want it.
Good job, man.
we'll see how it goes
Steam // Secret Satan
"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
not yet
i'm not hugely into making sweets either, but I feel like I should pick it up for completion sake, especially since I adore his carrot cake recipe
Steam // Secret Satan
And then I had to go, "Noooo, brain, the other one."
"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
https://youtu.be/Upqp21Dm5vg
I really can't wait until I have a bigger kitchen with actual work space
it's still a bit sweet, but I think it's generally going pretty well
just gotta wait for the lamb shanks to start falling apart
Steam // Secret Satan
now I've got an extra shank for tomorrow
Steam // Secret Satan
So good
Roasted the chicken last night, and then the bones for about an hour, set them aside in the fridge with the nicely browned onions from the bottom of the roasting pan and the garlic and thyme from inside the bird. I'm going home at noon today so I'll have all afternoon to simmer them along with some extra vegetables & such
so excited!
I had it on really low but low on my stove is still kinda warm so I think it was too hot and the fat got emulsified into the stock.
How do you all deal with having to buy a bunch of ingredients for just one recipe?
Sometimes I want to try a recipe but then think "Am I ever going to use half these things again?"
Though it kinda those feel nice to start having a pantry full of random things.
If it's a non perishable, or something with a long shelf life, I just eventually use it up?
that's fine!
all stock looks a bit cloudy
it's a flavor cloud
Have you tried the egg white method to clarify?
1. Strain stock through fine mesh then cheesecloth to trap most big particles
2. Separate and egg white (discard yolk) and whisk the white with a bit of cold water,
3. Dump the egg white mix into the still hot stock and give a quick sir
4. Strain again after the egg white has cooked and hopefully trapped what particles you had remaining
It's all about planning too.
"Alright, this recipe needs a bit of X. So, what else can I make with the leftover X?"
But yeah, there are few things that can't be used elsewhere. That's not to say that you won't run into very specific ingredients that won't last long, but in that case it's a matter of deciding whether the meal is worth the money.
It can be a fun exercise to figure out what will work without your weird ingredient, and might lead to you eating/cooking things you wouldn't otherwise have tried.
For most excess fresh stuff, be it meat, veg, or herbs, a fritatta is often the answer. Eggs, cream/milk is nice but not required, cheese is a bonus, and whatever other "stuff" you have. Mix it, bake it. Boom. Quick, healthy dinner that uses up your leftovers. I'm honestly struggling to come up with many fresh things this does not work for, except like, fruit. And fruit you just eat.
And while you could get fussy with it, you really really don't have to. I just wack it in a 300ish oven and poke it occasionally to see if it's about cooked through.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
hash is one of my favorite leftover delivery mediums
it's always cloudy when I make chicken stock as well, I think they just filter out the cloudy material when they can or box stock to sell in a store.
http://www.seriouseats.com/recipes/2014/10/best-rich-easy-white-chicken-stock-recipe.html
Or I sometimes let the stock cool, or even fridge it and then pull the congealed fat off.
most of the time I just stop caring about it.
Democrats Abroad! || Vote From Abroad
What you're looking for to make very clear broth is a recipe for consommé.
Regular straining will also help with clarity, though.
"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