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Summer's nearly here in the northern hemisphere, which means that many of us will spend a lot of our cooking time outdoors for the next few months. Regarding barbecue, we've talked sauce, we've talked styles, we've talked about how the pros get it done, and it seems we've just about exhausted the topic of meat. We've even had a barbecue AMA!
This week we'd like to move away from technical, meat-only discussion and look at the barbecue as a whole. As an event, even. A barbecue is more than just meat: potato and pasta salads, coleslaw, baked beans, corn on the cob, the list goes on.
What makes the best barbecue menu? How do you cut through the unctuousness of the meat? What do you use to balance out the strong flavor of a thick, smoky sauce? Where does texture come into play with a barbecue meal? Do you cook more than one meat at once, and if so, does one of them play second fiddle as more of a side dish to your star offering?
Was following this recipe. Says to brown the pork chops over high heat, add butter, thyme, and shallots. Seemed simple enough. I have an electric stove FWIW.
I didn’t even do HIGH heat! It was only to about 7-8, and the thyme and shallots didn’t last three entire minutes before turning to complete charcoal.
So I ask, how high is “high”. Because to me, it seems like it’s about a 5 or 6 MAX - which is only about halfway as hot as the stove goes. The cast iron actually started lightly smoking between 4-5 but I didn’t think that was hot enough I guess.
What are your thoughts? Also FWIW I did a sidebar search and didn’t get the exact answer I was looking for. BTW the chops turned out pretty good on their own but I didn’t have any yummy stuff to add to them. They weren’t on the stove long enough to get the nice crust that you see in the title pic either.
I need to regularly prep a basil puree and arugula mint pesto, and every time I add lemon juice it turns shitty and brownish in a day. Tried omitting acid all together in the puree and it never changes color. Also supplemented champagne vinegar for lemon juice in the pesto and it holds its vibrant green color much longer. I was just curious about the science behind this, or does it have to do with other ingredients I might be adding?
I'm a young man from Wales with a diploma (NVQ level 2) in cookery, my passion is for traditional Welsh cookery, along with other Celtic and English traditions, but I do a bit of everything. Currently I'm in America, my sister and her husband are living in Massachusetts whilst he is getting a postgraduate degree and I've come to spend some time and give a hand as she's just had a baby. Anyhow, I've been cooking every night, trying to bring a piece of home to them, but for the last 4 weeks since I've been here I've had such difficulty finding two very important ingredients: mutton and hare. It seems that everything is lamb and very young, mild lamb at that, I went to a halal grocer thinking that they'd have it, they said that they did but what they were calling mutton wasn't mutton at all, it was goat. I love lamb, and I enjoy goat as well, but for certain dishes one needs mutton as lamb has a very mild taste. With regards to hare, nowhere seems to stock it either, I can barely find rabbit and the ones that I do find are all quite young as their taste is so mild that it's barely there, and even a butcher seemed to think that rabbits and hares are the same thing. Less urgently, I cannot find any offal aside from liver and bleached beef tripe, either. If you're curious as to why I know so much about sheep and rabbits and hares, it's that my family's business is raising sheep and lamping rabbits and hares was and is a favourite activity of our family.
Is there any place where these might be availiable? I'd really like to cook something properly for my sister and brother-in-law.
I'm sorry for what is probably a foolish question but I'm struggling with understanding the reason most home made salad dressings I come across needing to be disposed of after 4 - 5 days in the fridge.
I have a very restricted diet due to ill health and allergies. One thing I am allowed to do is add a salad dressing (sparingly) to a very dull salad I eat daily.
The dressing is comprised of:
• 2/3 cup light EVO, • 1/4 cup Apple Cider Vinegar, • 1 heaped TBSP Dijon mustard; & • Salt & petter to taste
The recipe actually makes enough to last a few weeks for me, and from what I can tell it's not that different than a lot of store bought dressings, except without the additives I cant have.But while those store bought dressings can be kept for months in the fridge after opening, this and all similar recipes I've found online suggest they need to be disposed of fairly quickly.
I'm not a brilliant cook, and am not science minded, so I'm trying to understand why independently 90% of the ingredients can be kept in the pantry for 1+ years once open, and mustard can be kept open in the fridge for a long time also, yet when mixed together they need to be thrown out or used so quickly?
When I've left (but not used) the dressing in the fridge for longer than the advisable time, just out of curiosity, I notice the oil does seperate slightly, but before I threw it out I shook the jar up briefly and it mixed back in really quickly/didnt look split. It also smelt fine.
I have done some searches on this before and found a suggestion about the olive oil potentially becoming rancid, but again I don't really understand why, when it otherwise lasts so long?
Is there a way for me to preserve this dressing for longer/gauge when it's actually gone off? Or do I really need to disposed and remark this thing every 4 days?
Any advice much appreciated. :)
P.S. I have tried making the dressing in smaller batches to reduce waste, but I find I'm not able to emulsify it well with the stick blender I use as the volume is too little, and even though the recipe does suggest you should be able to shake it in the jar to incorporate I must be too weak, as every time I've done that it separates in the fridge.
I just ended a 10 day fast with juice and I'm slowly introducing foods back into my diet. It occurred to me that since it contains the juice of a whole lemon, I might be able to use some of my Mean Green juice to make a vinaigrette. I'm talking small amounts to be used at once because I'm aware of the food safety issues with greens that have only been rinsed. Would it be the same ratio as vinegar to oil?
Italian frittatas are pretty much the same as British ones, perhaps a bit more loaded with fillings, and we tend to use vegetables a bit more, but essentially the same thing.
Very occasionally, if the frittata or omelette is so big and heavy that it won't flip easily then they may use a broiler - but that's true everywhere, in Italy or elsewhere, it's just a professional trick I have seen British chefs use too. At home frittatas are flipped with a plate, in restaurants on the pan's lid. Americans and Brits instead are convinced we do this - we don't.
As an Italian ex chef I find the misconception quite amusing. Where does it come from? Was is popularised by a famous TV chef?
I work for a wood-fired pizza place. One of our pizzas comes with fresh garlic grated on top of an otherwise just cheese (no sauce) pizza. After cooking in the roughly 740 degree oven, it comes out and the once ivory garlic is a strange green color... what causes this to happen?
I don't have a grill or smoker, but I want to make brisket for some sandwiches. What's the best way to go about doing that?
I came across a recipe for Ispahan Loaf Cake in Dorie Greenspan book “Around My French Table”. Very similar recipe is posted here. It calls for both rose syrup (Monin) and rose extract. I don’t want to spend money on rare ingredients and already have a bottle of Cortes rose water. Could it be substituted for rose syrup and extract and what ratio would you suggest?
The blog author at the link suggests the substitution but doesn’t offer any details. I know rose water is rather potent and never tried syrup, so have no reference point, unfortunately.
I'm a frequent eater of banh mi sandwiches. I love the use of pate on them however when I buy pate myself from the supermarket or deli, it seems to be the wrong kind. Vietnamese restaurants here in Australia use a darker coloured, spreadable pate with a mild complementary flavor, which I am seeking. Tins I buy have a lighter, pink colour, a sticker consistency, and a much more distinct, pungent flavor that I don't think would work on a sandwich. Any idea what I should be looking for?
This is not American cornbread with eggs in; the recipe for Portugues Broa de Milho http://www.cozinhatradicional.com/broa-de-milho/
Basically this makes two loaves according to the recipe - there's one hour of setting time for the cornflour + boiling water, then salt and yeast in warm water added, then remaining flour added and left to rise for another hour. I just know that I won't have time to get through two loaves before they start to get moldy so I'm thinking maybe I could freeze one half.
So if anyone has any opinions on if this is going to kill the rise after the fact, or if it is going to make me a nasty chewy hardtack kind of loaf, will you let me know your thoughts please? If I have to go ahead and bake the two loaves and throw half to the birds, I would rather do that than eat a kitchen sponge.
Two of my favorite pieces of sushi is seared mackerel and seared scallop nigiri (aburi saba/hotate nigiri).
I'm trying to find other examples of sushi that are particularly good when served in this manner, but it is surprisingly difficult to find much online.
I've found some limited examples of this online I've compiled into an album here: https://imgur.com/a/1FRm5h7
From top to bottom we have: buri, ika, nodoguro, miruhimo, and salmon.
Based on the wonderful flavor and aroma from the oils in Saba, I kind of expected that all hikarimono would be popular too, but I haven't been able to find any examples.
It seems that most English language sources seem to treat aburizushi as mainly something done to oshizushi which is not what I am looking for because many of them seem to slather on cheese, mayo or some other ingredient ontop of the fish prior to searing. See for example, http://torchpressedsushi.com/
What are the top choices for aburizushi are there that I might have missed?
Hi! I'm not sure if this is the right subreddit for this question, but I was having trouble finding an answer to this online. I accidentally melted plastic wrap onto the bottom of a plastic container by putting hot food over it, and now I'm unable to remove it. I've tried hot water and microwaving it for a few seconds. Every time I try to peel it off only small pieces come off, if any at all. When I put it in the microwave, there was the smell of burning plastic and small bubbles formed under the plastic wrap. How should I go about removing it? Thank you!
I got some black garlic the other day so I want to try making the black garlic burgers from Bob's Burgers.
We normally use Miracle Whip in our house not regular mayo. Would the black garlic mayo be OK if Miracle Whip was interchanged? Or would the tangy notes detract from the black garlic flavor?
So i work at a fast casual restaurant and we use a Robocoupe, some of the parts are just simple plastic pieces yet they cost about 20 bucks to replace. Is it because it has to be food safe plastic or is the company just gouging its customers?
I forgot to put horseradish or grape leaves in two of my jars of lacto-fermented gherkins.
The one with just brine and sliced cucumbers was awful, mushy, inedible.
The one with onions, garlic, peppercorns, and dried red chilli flakes is DIVINE. Crunchier than my usual version, even though there's no tannin ingredient.
What in that ingredient list could have made this particular jar so crisp and crunchy? Are red chillis full of tannin?
I just got a cast iron pan, and after trying to use it for the first time to cook a steak the oil caught on fire when I added it. Every resource I've looked at said to get the pan "screaming hot" or at very least "put it on high" or something. So I did that and let it preheat, and after 15 minutes or so added a couple tablespoons of canola oil. It caught fire fucking immediately. Should I turn the stove down next time? If so, why does everyone say to put it on high in the first place?
I meal prep for a full week at a time and refrigerate food. Might be somewhat 'sacrilegious' to ask but...How might these times/temps be adjusted knowing that the meat will be reheated in an office microwave?
I wanted to replicate sesame chicken like what's in the Chinese restaurants in my area, but healthier. I tried to use a recipe that I found online, but it did not work out. It ended up more like normal baked chicken but soggier. Am I supposed to deep fry these chicken chunks? Is there a batter I'm missing?
I'm exploring thai cuisine, and I hate the store bought curry pastes, so i've been experimenting with making my own from scratch. Thai curry paste recipes call for mortar and pestle, but I just don't have time for it. I've been substituting with a food processor, but the results have been disastrous. It's kind of amazing actually that I can throw lemongrass, lime peel (North American), cilantro stems, galangal, garlic, shallots, and coriander, cumin seeds, and shrimp paste into a cup of coconut milk and taste only salt and palm sugar.
One thing I have noticed is that the curry paste doesn't really dissolve in the sauce, even after 10-20 minutes of simmering. Some of it sits at the bottom, but mostly if I grab a spoonful of curry to taste, all sip the sauce, flavourless, and then scoops out the chunks at the bottom of the spoonful where the flavours are just over powering.
Would a mortar and pestle solve these issues, or is something else a problem here?
Awhile ago I bought a broken Vacmaster VP215 for cheap. I managed to get the thing to stop blowing up starter capacitors and I've been goofing around with it a bit.
The experiments I've been doing don't require such an expensive device. I notice that there are vacuum marinade chamber attachments for Foodsaver, external bag type devices that are a lot cheaper that could be used as an economical alternative for a chamber vacuum sealer. To be honest, it would probably be a better idea to experiment with an external vacuum sealer instead of polluting your vacuum pump with food aerosols.
Anyhow, I've been intrigued with a boiling point depression trick that can be done by dropping air pressure. Basically water boils at a lower temperature at lower pressure. I figured that this could be a useful effect for desiccating things like candied lime slices.
It sure does work. When I put in still hot candied lime slices in the chamber and draw a vacuum I can get the things to dry out hard much faster. I have to turn off the main switch to the sealer before it fires the sealer band and relieves vacuum, but it does maintain vacuum when I turn the thing off before it goes into the sealing cycle.
I was disappointed that my chocolate chip cookies were sagging on the cooling rack. I surmised that they were collapsing as they cooled and their steam collapsed back to liquid into a soggy sadder cookie. They lost their high puffiness fairly quickly so I put several still hot cookies into the chamber for about 3min.
It was cool to see surface bubbling still occurring in the cookies through the transparent cover. It looked like water was continuing to evaporate in the evacuated atmosphere. The really neat bit was that the cookies maintained their puffiness and developed a thin crunchy exterior that enveloped a still warm soft center. Fresh baked evacuated cookies turned out to be really excellent.
Is anyone else messing around with vacuum evaporation tricks? At the risk of generalizing my post, does anyone else want to share an off the wall experiment that isn't vacuum related?
The titles relatively self explanatory: the food in the top of my fridge goes bad snd decelops very mold fast compared to food in the bottom of the fridge, or how fast it went back 2 months ago. I keep basically the same mix of food thorough out my fridge and haven't changed anything I'm aware of. The freezers been fine and the fridge has been on the highest setting the whole time. I put a calibrated thermometer in the area where food tends to go bad and it said the temperature was 35 F (~3C). What am I doing wrong/ what should I look for?
The humidity has greatly increased in my area in the past few months if that could matter.
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