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Cooking |OT| If you can read, you can cook!
- Thread starter Kraftwerk
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Unknown Fighter Type II
Member
Its bugging me that I can't remember the name/term for this type of cooking.
Previously cooked food is intentionally left at the bottom of a pot, and repeated until some layer is formed. It imparts flavor to other things cooked in that pot. Its called....??
Previously cooked food is intentionally left at the bottom of a pot, and repeated until some layer is formed. It imparts flavor to other things cooked in that pot. Its called....??
DietRob
i've been begging for over 5 years.
Deglazing.
Unknown Fighter Type II
Member
I looked up both seasoning and deglazing. Of the two, deglazing sounds close but not quite it.
To give more context, I watched a program on the practice. I want to say they associated this type of cooking with large cauldrons.
Like if you were a cook back in the 1700's, and you were making a large batch of stew. Instead of cleaning the cauldron, they keep cooking with it, adding layers more leftover food...
To give more context, I watched a program on the practice. I want to say they associated this type of cooking with large cauldrons.
Like if you were a cook back in the 1700's, and you were making a large batch of stew. Instead of cleaning the cauldron, they keep cooking with it, adding layers more leftover food...
beat
Member
Deglazing is to dissolve the "fond" left in a pan, for example to make a pan sauce. Seasoning is breaking down oils into polymers that bond with (?) and protect a pan surface.
What you're describing sounds more like the southern Chinese "master stock" technique:
Unknown Fighter Type II
Member
That might be it...I wonder if it goes by a different name in other cultures? Thanks anyhow.
Unknown Fighter Type II
Member
Yesssssss...the perpetual stew. The wiki description is exactly what I was thinking of. Thanks for the followup Beat.
I am a total cooking novice with a pretty simple (I think) question.
When I stir-fry beef (in attempts to approximate american-style chinese food) it always end being too chewy/tough and generally does not come out the way that I want it too. I have done this a number of times and my current method is to get beef that is as thin as possible and try to cook it quickly on a high heat.
Any advice Cooking-GAF?
When I stir-fry beef (in attempts to approximate american-style chinese food) it always end being too chewy/tough and generally does not come out the way that I want it too. I have done this a number of times and my current method is to get beef that is as thin as possible and try to cook it quickly on a high heat.
Any advice Cooking-GAF?
Lol, I have been in the exact same situation. I consider Coq au Vin to be the perfect date recipe. It's basically just a french chicken stew with wine but it's easy to make well and it involves wine.
I have had two dates involving Coq au Vin
and both ended in sleepovers
I'm not sure how to resolve that through a cooking method, but it seems like a possible simple solution for you may be to use a marinade. Cut the meat up and put it in a marinade for a few hours before cooking. Its a simple way to add some extra flavour to your stir-fry as well.
It could also be an issue with the grade of meat you're buying, but marinade is probably easier to fit in to a budget if thats a worry.
Deadly Cyclone
Pride of Iowa State
Alright folks. Chicken recipes. What you got? Basically every weeknight I eat grilled chicken and I want some sort of easy marinade or sauce to coat/use with the chicken to change it up so I don't get bored. I've done Marsala and Sherry sauces, anything else?
I think that's basically what it happening. I have gotten better results as I have increased the heat. I really just need to go all the way up I guess.
I buy good meat so that shouldn't be an issue. I will try to experiment with marinades and see how that goes. Anyone have favorite recipes?
I currently tend to use pre-made sauce packs (again, I'm a cooking novice). I like this Cook-do one specifically:
beat
Member
I think that's basically what it happening. I have gotten better results as I have increased the heat. I really just need to go all the way up I guess.I buy good meat so that shouldn't be an issue. I will try to experiment with marinades and see how that goes. Anyone have favorite recipes?
I currently tend to use pre-made sauce packs (again, I'm a cooking novice). I like this Cook-do one specifically:
Not sure about those sauce packs - never used 'em - but are you putting a very light layer of cornstarch on your meat before adding the sauce? I'd go with a tablespoon or so per pound of meat - just toss it over your sliced meat in a bowl, then stir to combine.
Thanks. I'll try that to.
beat
Member
Try to check the ingredient list of the sauce packs first though. If they have cornstarch already - and they probably do - then adding additional cornstarch might make the sauce too gummy.
DietRob
i've been begging for over 5 years.
Posted this in IronGAF no help I gotta start this in the next few minutes seriously. Can someone help me here?
I need some help. I'm cooking all the pulled pork and chicken bbq for the Chirstmas party this year. Unfortunately I don't have access to a smoker but I have been using a slow cooker to make this pulled pork for quite some time and it always turns out good. Not as good as it could be with a smoker but good non the less.
Here's the problem. The 15lb Pork Shoulder I bought from Costco doesn't fit in my Crock pot. However, I do have a Hamilton Beach Oven Roaster. Like this but bigger.
What temperature should I set this on and how long to cook for the results I would get from the crock pot?
I need some help. I'm cooking all the pulled pork and chicken bbq for the Chirstmas party this year. Unfortunately I don't have access to a smoker but I have been using a slow cooker to make this pulled pork for quite some time and it always turns out good. Not as good as it could be with a smoker but good non the less.
Here's the problem. The 15lb Pork Shoulder I bought from Costco doesn't fit in my Crock pot. However, I do have a Hamilton Beach Oven Roaster. Like this but bigger.
What temperature should I set this on and how long to cook for the results I would get from the crock pot?
what is that? electric portable oven? can't you just use a normal oven? a crock pot is just a pot that is warmed to a low temperature, you don't NEED a crock pot for anything.
I wouldn't recommend leaving something in the oven if you're not in the house. The electric oven is a lot less of a five hazard.
Sorry...can't really help with the temp. It's probably around 225-250F or something, but I can't say exactly. For 15lbs, you'd be looking at a really long time. No idea how long, but I'd say more than 12 hours.
Sorry...can't really help with the temp. It's probably around 225-250F or something, but I can't say exactly. For 15lbs, you'd be looking at a really long time. No idea how long, but I'd say more than 12 hours.
DietRob
i've been begging for over 5 years.
Thanks that's all I needed to know. It's a 15 LB shoulder so from what I read I need about an hour per pound and looking for an internal temp of 185F. I'm using the 'oven roaster' because my oven will be roasting 4 chickens for pulled chicken.
Thanks!
J
Jotamide
Unconfirmed Member
I was thinking on creating a new thread but I think most people here would be able to help me.
GAF, what are the best websites to learn how to cook for the ABSOLUTE BEGINNER? YouTube has been helpful, but I really would like to find something that let's me write my recipes easily as I progress.
GAF, what are the best websites to learn how to cook for the ABSOLUTE BEGINNER? YouTube has been helpful, but I really would like to find something that let's me write my recipes easily as I progress.
How absolute is this? Do you need explanation about what a knife is? Have you ever cooked anything? Is there something specific you want advice on? I don't know of any sites, but I think your situation is kind of the purpose of the thread.
I've been thinking about this a bit lately. I'm not a beginner, but I have a lot to learn..
Are there any websites (specifically videos) or insturction packages that teach solid basics up anywhere to cooking great food (ie- stuff that you might see in a very high end restaurant)?
beat
Member
Not that I know of. Maybe Rouxbe? Or America's Test Kitchen might.
For books, I would suggest:
* Michael Ruhlman's "Twenty" - basic to advanced. Twenty techniques that every cook should understand.
* or from maybe an even more basic level, Alton Brown's "I'm Just Here For The Food".
* Jacques Pepin's books on technique and Judy Rodgers' "Zuni Cafe Cookbook" explain a lot of techniques and the reason behind details.
* Tom Colicchio's "Think Like A Chef"", Bittman & Vongrichten's "Simple to Spectacular", Bittman's "How to Cook Everything Season 1: Bittman Takes on America's Chefs", and (sort of) David Chang's "Momofuku" get you into thinking like chefs. Maybe Jason Atherton/Gordon Ramsay's "Maze" too. The point with these recommendations isn't that you should aim to recreate all or most of these dishes straight from the cookbook, but more that you can think about food they way they do. The Momofuku cookbook is particularly uncompromising: portions are cut down to reasonable sizes for home cooking tasks (mostly), but if a dish requires four sub-recipes that each take a lot of time, then the cookbook specifies all those sub-recipes and suggests that you make them too. Maze is a bit like this. The two Bittman books I mentioned take a simple dish, a four star chef take on it, and a few intermediate difficulty dishes.
* Harold McGee's "On Food and Cooking" is always illuminating. It's not a cookbook; rather it's a comprehensive book on ingredients and cooking methods.
* haven't read it yet, but I bet "Modernist Cuisine at Home" would be really cool too.
* I really like the Cook's Illustrated and Cook's Country magazines (published by America's Test Kitchen, which also runs a PBS show). They also collect their recipes into a variety of cookbooks, and their writeups on the recipe development process are invaluable for how they explain what works and what didn't work.
I think one(the Tube) is shipped in, while the other(the clear package) is ground in-store. I could be wrong though.
I don't think there is a huge difference in quality.
its frequently made with animal-related filler - like McDonalds hamburgers. Ground beef in store ground packages is MUCH better.
It will say animal parts if it's made with filler. Not all ground beef in a tube is filler.
beat
Member
Yeah, but even so, factory ground beef will come from so many more cows that it just makes the risk of e.Coli so much higher. Always cook that kind of ground beef to well done.
hipbabboom
Huh? What did I say? Did I screw up again? :(
I wasn't quite sure if this was beginner or a general cooking discussion thread but I've recently gotten back into cooking as a serious hobby again (my main thing being baking). I do have some basic question and some advanced ones as well:
I guess to start off, I've been getting my kitchen together and picked up the following recently:
Large Appliances:
Small Appliances:
I'm posting these in hopes the someone will tell me if I'm missing anything. Because I've gotten the baking bug as of late, I've been trying to find a good storage and organization system for dry baking ingredients. I recently ordered a pantry cabinet to house my ingredients In a system that lets me know when something is missing and I'm planning to make an excel sheet to let know how old the things with expiration dates are. Any seasoned bakers with tips on how to make a good tracking system for these kinds of stuff? I'm also loving the newly discovered OXO Good Grip storage where... its kind of become by defector dry goods container of choice.
Next big thing... flour <3
I guess to start off, I've been getting my kitchen together and picked up the following recently:
Large Appliances:
- Oven - Only goes up to 550 Degrees and has a broil setting
- Four burner range - the sad thing is this is not a high-output burner so I've never been able to make awesome Asian dishes that require high heat. I wish there was a way but I'm in an apartment and have to work with the cards dealt to me.
- 1250W Microwave
Small Appliances:
- Stand Mixer - I recently got a 12 speed 5.7 quart Cusinart model that has an attachments for blender, food processor, etc... I've never used these before my last recipe and I was really impressed about the dough hook. I have a lot to learn since just about all my mixing to date has been manual in a bowl.
- French Press - I like coffee and I figured some baked goods will call for this and I've read that this is one of the best ways to get flavor out of a roasted bean,
- I have an electric skillet + griddle
- Pressure Cooker
- Rice and Soup Cooker supposedly a bread maker too (never used it for bread) - I got this because I hear it made the best rice for small servings
- Large electric wok - this doesn't get much action but its pretty nice. Not quite as hot as I like it but it can get hotter than a regular wok on my range.
I'm posting these in hopes the someone will tell me if I'm missing anything. Because I've gotten the baking bug as of late, I've been trying to find a good storage and organization system for dry baking ingredients. I recently ordered a pantry cabinet to house my ingredients In a system that lets me know when something is missing and I'm planning to make an excel sheet to let know how old the things with expiration dates are. Any seasoned bakers with tips on how to make a good tracking system for these kinds of stuff? I'm also loving the newly discovered OXO Good Grip storage where... its kind of become by defector dry goods container of choice.
Next big thing... flour <3
beat
Member
hipbabboom, I'd say I don't know why you need an electric skillet / griddle when you have a four burner range AND an electric wok too.
How's the stand mixer working out as a blender? There are a few schools of thoughts on blenders - some people want just a basic blender, some people want a Vita-Mix for restaurant quality blending, some people want an immersion blender as well / instead of a regular blender because you can blend right in a pot. OTOH, I suppose immersion blenders are not for crushing ice.
I guess you don't have a toaster or toaster oven. A regular toaster will do better toast than most toaster ovens, but a toaster oven is more flexible and is nice for reheating foods that would be soggy if they were only reheated in the microwave. You can get fancy and do the initial reheating in the microwave, followed by a few minutes in the toaster oven to finish re-crisping.
Speaking of the microwave, I have a microwave tea kettle. It'll boil two cups of water in 3-4 minutes. You can just use a two cup measuring cup and a wooden chopstick*, of course.
* the chopstick is just there to give the water something to nucleate around so you don't superheat the water.
To go with your appliances, do you have the cookware you need? Possibilities include a roasting pan for the oven, a pizza stone, an enamelled cast iron dutch oven, a cast iron skillet, a nonstick pan, a regular skillet, a stock pot, a smaller pot for cooking soup and/or noodles... Many of these aren't necessities, but figure out what you'd like to make first and start there.
I should note that I cook but I don't bake much, so my advice might not suit you that well.
How's the stand mixer working out as a blender? There are a few schools of thoughts on blenders - some people want just a basic blender, some people want a Vita-Mix for restaurant quality blending, some people want an immersion blender as well / instead of a regular blender because you can blend right in a pot. OTOH, I suppose immersion blenders are not for crushing ice.
I guess you don't have a toaster or toaster oven. A regular toaster will do better toast than most toaster ovens, but a toaster oven is more flexible and is nice for reheating foods that would be soggy if they were only reheated in the microwave. You can get fancy and do the initial reheating in the microwave, followed by a few minutes in the toaster oven to finish re-crisping.
Speaking of the microwave, I have a microwave tea kettle. It'll boil two cups of water in 3-4 minutes. You can just use a two cup measuring cup and a wooden chopstick*, of course.
* the chopstick is just there to give the water something to nucleate around so you don't superheat the water.
To go with your appliances, do you have the cookware you need? Possibilities include a roasting pan for the oven, a pizza stone, an enamelled cast iron dutch oven, a cast iron skillet, a nonstick pan, a regular skillet, a stock pot, a smaller pot for cooking soup and/or noodles... Many of these aren't necessities, but figure out what you'd like to make first and start there.
I should note that I cook but I don't bake much, so my advice might not suit you that well.
CMojicaAce
Member
I made some Arroz con Leche today. I now have breakfast for the next 4-5 days 
Night Hunter
Banned
OfWhiteSkinOnRedLeather
Member
Sub, man! Sub!
That just sounds like a flour tortilla.
Night Hunter
Banned
It is (I think)
beat
Member
Is this the Cantonese "daan taat"? Cause yeah, they're kind of gelatinous instead of a softer mousse.
PsychoSoldier
Banned
Anyone have any good tips for cooking a whole chicken for the first time?
I generally buy thighs due to getting them cheap but I want to try out a whole chicken, if for no other reason than to get some fresh stock.
I generally buy thighs due to getting them cheap but I want to try out a whole chicken, if for no other reason than to get some fresh stock.
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