I have two largish pots. One is my Lodge 5 Qt Dutch Oven and the other is a very thin walled steel one that came with the induction cooktop. I read thin walls are bad so went with the Iron.
-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
I have two largish pots. One is my Lodge 5 Qt Dutch Oven and the other is a very thin walled steel one that came with the induction cooktop. I read thin walls are bad so went with the Iron.
I'm afraid you have to start over.
When making caramel, I'm using a wet brush to push the sugar back into the pot.
If you go this way, just be extra careful your brush is strained to prevent cold water dropping into the boiling sugar (explosion hazard!).
Also, if we're talking about this recipe, I'm a bit shocked the guy's mixing the sugar while it's cooking (although it looks alright in the end).
I never ever mix the sugar with any tool until adding cream, just using the pot's tail to stir the sugar.
When making caramel, I'm using a wet brush to push the sugar back into the pot.
If you go this way, just be extra careful your brush is strained to prevent cold water dropping into the boiling sugar (explosion hazard!).
Also, if we're talking about this recipe, I'm a bit shocked the guy's mixing the sugar while it's cooking (although it looks alright in the end).
I never ever mix the sugar with any tool until adding cream, just using the pot's tail to stir the sugar.
That, also!
Cosmic Bus
pristine morning snow
The steel pot will be fine; I've made plenty of caramel on induction with cheap junk pots and had no issues at all.
That recipe is a bit odd, I agree. No water to even dampen the sugar? And stirring it?! Pretty unconventional.
Train of Midnight
Banned
I keep seeing bread in that jar in stead of caramel, haha
I am admitting defeat for today. I tried the recipe again and it was going perfectly up until after I added the butter. At that point the color was perfect and I'm curious if I can just stop there. Another thing I did different was I used whole milk instead of heavy cream since I don't have any and the price of heavy cream is about the price of caramel sauce, possibly more. Once I added the whole milk it turned that darker color and separated immediately. I followed through with the rest of the recipe seeing if that would save it. It came out the exact same. I will do caramel sauce another day with a different recipe. Thanks everybody for your help.
At least the house smells really good.
At least the house smells really good.
Made my first lava cake today and I love the way it turned out.
I'm definitely making this again.
Btw, zbarron, although the caramel sauce sadly didn't turn out the way it should have, I have to admit that the photo is beautiful. It looks like a jar of amber.
Regarding the caramel sauce, you can use the unsweetened condensed milk instead of heavy cream, but then it takes much longer to cook. When me and my friends made the Chocolate Salted Caramel Hazelnut Pie, we followed the recipe and I won't lie, it took at least 35-40 minutes for the sauce to cook.
The ingredients are the following: 300 g condensed milk, 3/4 cup sugar, 1/3 stick butter, a teaspoon of vanilla extract, and a generous pinch of salt. Basically, throw the ingredients in the pot (you don't need to caramelize the sugar immediately), and when it boils, turn down the heat and while it simmers, mix often. So, maybe this recipe will help, idk. Although the one you've tried is great, too.
I'm definitely making this again.
Btw, zbarron, although the caramel sauce sadly didn't turn out the way it should have, I have to admit that the photo is beautiful. It looks like a jar of amber.
Regarding the caramel sauce, you can use the unsweetened condensed milk instead of heavy cream, but then it takes much longer to cook. When me and my friends made the Chocolate Salted Caramel Hazelnut Pie, we followed the recipe and I won't lie, it took at least 35-40 minutes for the sauce to cook.
The ingredients are the following: 300 g condensed milk, 3/4 cup sugar, 1/3 stick butter, a teaspoon of vanilla extract, and a generous pinch of salt. Basically, throw the ingredients in the pot (you don't need to caramelize the sugar immediately), and when it boils, turn down the heat and while it simmers, mix often. So, maybe this recipe will help, idk. Although the one you've tried is great, too.
That looks great.
Thanks. There was a silver lining. I just needed a little to put on top of brownies and I put both bad batches in a mason jar to dispose later. In the few hours between making them and making the skillet brownies a layer about half an inch thick of perfect caramel sauce formed on the top. I scraped it off and drizzled it on the brownies. It was perfect. It was just enough for the little party we had tonight. All's well that ends well.
Rookje
Member
Doing a cake for my god daughter's first birthday. I suppose I could do a real cake and give her a little bit of that, but apparently there are actual baby cakes you can make that are "safer" for the baby. I guess I am concerned of how much icing the baby should eat.
Anyone have any suggestions?
Anyone have any suggestions?
Never heard this. Just give them a real cake.
We gave my daughter a regular cake. Nothing bad happened.
I am with cranky. I have a 3 year old and just went to my friend's son's first birthday a few weeks ago. It's usually a cupcake for just the baby or cake with a good amount of icing that the kid can make a mess with and create some cute pictures. My only advice is not to use red icing. My son had an Elmo cupcake that stained his skin for days and furniture for weeks. Also babies can't eat honey so there's that if you were planning on a honey cake.
no restrictions, just portion control - make the regular cake
but too much sugar and the baby might have diarrhea, so don't let the baby go to town on the icing
also, be aware that many food colorings can alter the color of your baby's poop, so don't freak out if it's funky colors (like lime green)
Cosmic Bus
pristine morning snow
Dinner was pasta with clams and scallops in white wine butter sauce
French apple tart with almond-walnut frangipane and pom seeds for dessert
French apple tart with almond-walnut frangipane and pom seeds for dessert
nakedsushi
Member
^-- That tart is a work of art!
That looks stunning.Dinner was pasta with clams and scallops in white wine butter sauce
French apple tart with almond-walnut frangipane and pom seeds for dessert
I really need to work on my presentation. My food while tasty can be most flatteringly described as rustic.
Tonight I am going for comfort food. Chips and greek yogurt dip, Bacon-Braised Green Beans, Mashed Sweet Potatoes, and hacked Sous Vide chicken breast. I need to figure out if I am doing anything else to the chicken besides sous vide at 140F for 2 hours followed by a quick sear.
OMG @ Cosmic Bus' photos *.* That tart looks especially beautiful. I've made something similar (with plums) recently, but it didn't look that good. It was very... rustic, lol.
I hope I'm not too late by answering only now. Thank you, btw
It's great that you've ended up with some sauce after all. Hopefully the next time you make it everything turns out great.
I hope I'm not too late by answering only now. Thank you, btw
It's great that you've ended up with some sauce after all. Hopefully the next time you make it everything turns out great.
It's all good. It was definitely enough to top the brownies and it was a hit. Made a box mix seem like something special. I think my next time making caramel is when I give this recipe a shot. It uses condensed milk and seems a lot more foolproof. I'll work my way up to a dry caramel.OMG @ Cosmic Bus' photos *.* That tart looks especially beautiful. I've made something similar (with plums) recently, but it didn't look that good. It was very... rustic, lol.
I hope I'm not too late by answering only now. Thank you, btw
It's great that you've ended up with some sauce after all. Hopefully the next time you make it everything turns out great.
http://www.seriouseats.com/recipes/...-caramel-filled-shortbread-cookie-recipe.html
I am really excited to give this one a shot. I've been in a bit of a cookie rut making chocolate chip, sugar, snickerdoodle and the other basics. This one really catches my eye so I am pumped. I will probably give it a shot next week. I already used all of this week's food budget.
I think you can't go wrong with that recipe, it really seems foolproof. Fingers crossed for the next time!
Btw, if you like coconut and orange, here's a good cookie recipe you could try:
Orange Butter Drops With Shredded Coconut
The recipe comes from the very good One Girl Cookies cookbook.
I baked some simple muffins with cinnamon sugar and jam...
and chocolate crinkles.
They didn't crack much (probably because I didn't refrigerate the dough), but they tasted great, so at least there's that
Very nice. Those treats make my mouth water.
I've still been in a comfort food mood so I made corn dogs. They came out beautifully. I sliced an onion and lightly coated each slice in the corn/flour corn dog mix and we had onion rings. Even after all that there was still left over batter so I dropped the batter by the spoonful into the oil and we had hush puppies too. 3 tasty foods with one batter. I tried to take pictures but my camera's battery was dead. I will definitely do this again though. Cheap tasty dinner.
pelicansurf
Needs a Holiday on Gallifrey
Thanks. Have done 2 separate steak cooks now, the sear itself works just fine for me.
ElectricThunder
Member
After some weeks now of experimenting, I'm going to go ahead and declare a Winner For All Time in the field of Vinegar Based Sauce/Marinade/Dressing Things to Hot & Spicy GunShot Sauce
http://gunshotsauce.com/gunshot/
All these years, sampling from here and there, I never really found anything special in vinegar-doings...I mean...far more palatable than Mustard or Mayo based things, but that's not saying much as those tend to be terrible to a degree I can only rationalize as a hyper-regional specialty that you just have to grow up in.
But this stuff...this stuff is absolutely bonkers. Found just one bottle crammed into a random discount shelf, decided what the hell, and have just today dragged it around in my insulated bag with some ice packs to 3 local places that expressed a curious interest---a higher end deli in particular absolutely raving over it as it got passed around the owners/staff and impounding about half of the freaking bottle for "sampling purposes".
That one oddball family in Tennessee has so thoroughly embarrassed god only knows how many other somewhat similar sauces from the region in general including the Carolinas---boggles the mind.
You want to try this stuff. You want your local grocers and whatnot to stock this stuff. It is amazing and may well expand your palate as it has now mine.
http://gunshotsauce.com/gunshot/
All these years, sampling from here and there, I never really found anything special in vinegar-doings...I mean...far more palatable than Mustard or Mayo based things, but that's not saying much as those tend to be terrible to a degree I can only rationalize as a hyper-regional specialty that you just have to grow up in.
But this stuff...this stuff is absolutely bonkers. Found just one bottle crammed into a random discount shelf, decided what the hell, and have just today dragged it around in my insulated bag with some ice packs to 3 local places that expressed a curious interest---a higher end deli in particular absolutely raving over it as it got passed around the owners/staff and impounding about half of the freaking bottle for "sampling purposes".
That one oddball family in Tennessee has so thoroughly embarrassed god only knows how many other somewhat similar sauces from the region in general including the Carolinas---boggles the mind.
You want to try this stuff. You want your local grocers and whatnot to stock this stuff. It is amazing and may well expand your palate as it has now mine.
"We do not offer International Shipping." Meh
I'll have to see if I can get the local hot sauce-place to order a sample.
ElectricThunder
Member
Well, they ARE just a super-small family outfit---while it is in plastic rather than glass, I'd imagine international shipping adds greatly to their woes and overhead since they are pretty much in DIY-mode.
As crowded out as the US market and most shelves are with, if we're honest here, abject shit---I'd be inclined to think they might well fare better having as few barriers to overseas markets in Europe and Asia especially considering...
As crowded out as the US market and most shelves are with, if we're honest here, abject shit---I'd be inclined to think they might well fare better having as few barriers to overseas markets in Europe and Asia especially considering...
Thanks everyone here. You got me craving BBQ. I just made my own sauce. It's based on THIS recipe. I added some spices and cocoa powder because it seemed really unbalanced as is. Maybe I'm just not used to it. Now it is tasty.
I put 6 boneless skinless chicken thighs in the slow cooker and poured the sauce over it until it was covered. I'll try to take a picture at dinner time with it.
I put 6 boneless skinless chicken thighs in the slow cooker and poured the sauce over it until it was covered. I'll try to take a picture at dinner time with it.
Thanks! If you need the recipe for one those, let me know.
Corn dogs are something I've never made (I usually bake them in puff pastry), but now I'm determined to give those a try
I'd take the muffin recipe if you are offering. I just checked my storage closet and learned that I own a large muffin pan. Go figure. I'd still need to get liners though.Thanks! If you need the recipe for one those, let me know.
Corn dogs are something I've never made (I usually bake them in puff pastry), but now I'm determined to give those a try
It was this recipe.
http://allrecipes.com/recipe/corn-dogs/
I didn't have all the ingredients for Alton Brown's recipe but three trick of his I would recommend. One is pour the batter in a pint glass or some other tall glass. You can dip the hot dog vertically, swirl and it coats it perfectly. The second is he recommends disposable chop sticks that you get with takeout and not separating the sticks. I used bamboo skewers and they were slipping. The third is drying the hot dogs and putting the smallest amount of corn starch on them. The batter doesn't like sticking to wet dogs.
I also recommend letting the batter rest in the fridge for about a half hour before use. The cold stiffens it slightly making it perfect and it gives the cornmeal a chance to hydrate and gives the finished a corn dog a less gritty feel. That recipe will probably leave you with plenty of excess batter but as I said it's very versatile and you already got some hot oil.
I wish my camera was charged that night. It was like a state fair in my kitchen.
ElectricThunder
Member
Oh man that looks so tender and delicious---damn, now I'm craving BBQ!
Thanks for the tip on that Chiavettas...the website makes a case for it indeed being a quality thing to keep an eye out for.
Thanks for the tip on that Chiavettas...the website makes a case for it indeed being a quality thing to keep an eye out for.
Any of them will probably be fine. It's like asking for an authentic recipe for an Italian red sauce or ragu; everyone has their own way of doing it.
I will say using kochukaru (korean chile powder) will have allow you to get closest to the flavor profile of most kimchi. Everything else is up to the cooks choice, even the base vegetable.
Edit: This recipe hits most of the things I like to put in it when I make it.
Thanks for the recipe and especially for the advice, I'll definitely give it a try!
As for the muffins, here's the recipe (makes for 12 muffins):
Preheat the oven to 400 F.
In a bowl, mix one egg, 3/4 cups milk, 1/3 cup oil and a teaspoon of vanilla extract. In a separate bowl, mix 2 cups of all-purpose flour with 1/3 cups sugar, a pinch of salt and a teaspoon of baking powder.
Combine wet and dry ingredients, but try not to overmix.
In a paper-lined muffin tin, pour a generous tablespoon of batter into each of the cups. Sprinkle with some cinnamon sugar (mix 2 tablespoons sugar with a teaspoon of cinnamon), and then put a teaspoon of any jam you like (I used my mom's apple+grape+pumpkin jam), but of course, you can use Nutella or a similar spread if you'd like. Cover with batter until 3/4 full, and then sprinkle some more cinnamon sugar on top. Bake for 15-20 minutes, be careful not to overbake.
Serve warm. These muffins are simple, but they're delicious for breakfast with a cup of coffee.
Thanks, I have to try and find some korean spices but a bit harder here in northern Finland. But, first thing tomorrow I'll try with basic chili stuff I can find locally.
Looks like this might be a good option for you: http://www.711kioski.com/index.php?route=common/home
Based in Helsinki, shipping within Finland looks pretty reasonable.
LocknessMobster
Member
"Inspired by Grampa Wilford, Gunshot Sauce® is a savory, ALL NATURAL, vinegar-based, gourmet sauce tailor made to enhance the flavor of a multitude of culinary creations. Grampa Wilford, a colorful country tobacco farmer and BBQ enthusiast, earned quite a reputation for smoking some of the best pork shoulders around. But his technique was far from conventional. Assisted by his old 12-gauge, he would pack home-made shotgun shells with his secret sauce and shoot the shoulders full of intense flavor and spice as they slowly smoked to perfection. Every mouth in earshot would water whenever Gunshots rang out from Grampa Wilfords farm. And while delicious on all kinds of pork BBQ, youd be surprised how many delectable uses there are for this remarkable sauce.
"
Whoa! Gotta try this method.
I've actually been doing a lot of cooking at home but for work since I'm in the process of opening a ramen restaurant. So I'll be posting photos from that if I can remember while I'm doing menu development.
I took a trip to Budapest and Tokyo 2 weeks and while Budapest I felt was rather boring I really liked Tokyo especially being my first time in Japan. Definitely need to go back to learn as much as I can about the food.
Here's the album: https://www.flickr.com/photos/johnlee104/sets/72157649233688518/
Some highlights I want to share:
Amazing quality of beef at the Tsukiji Market.
Hayashi omelette rice - basically a Japanese version of beef stew in a rich demi glace sauce over rice covered by a runny egg omelette.
Some of the most amazing beef tongue and beef heart I've ever had from kuroge wagyu cattle.
I took a trip to Budapest and Tokyo 2 weeks and while Budapest I felt was rather boring I really liked Tokyo especially being my first time in Japan. Definitely need to go back to learn as much as I can about the food.
Here's the album: https://www.flickr.com/photos/johnlee104/sets/72157649233688518/
Some highlights I want to share:
Amazing quality of beef at the Tsukiji Market.
Hayashi omelette rice - basically a Japanese version of beef stew in a rich demi glace sauce over rice covered by a runny egg omelette.
Some of the most amazing beef tongue and beef heart I've ever had from kuroge wagyu cattle.
Daamn that price.
Judging by visual quality and at current US dollar conversion rates that's about $50 per pound. Which is pretty cheap considering an 8 oz steak of that would be $25. Something a high end steak house in Los Angeles would charge $120-200 for.
ElectricThunder
Member
Oh wow, this triggers all the salivation and wonder from what episodes I've seen of (New) Dotch Ryouri Cooking Show all over again! (Both versions of the show are stellar!)
PSA for IronGaf: Watching that show is never a mistake as you will get equal parts hungry and edutained to an even greater degree than the original Iron Chef---ESPECIALLY when they profile the special ingredients for each and really get into some compelling details.
I just got a small 200ml bottle of crown royal whiskey. I tried a little and it's awful. Does anyone have a good recipe that uses it. I don't want to drink it but I don't want to be wasteful either. If anyone has a recipe that is also vegetarian that would be a bonus. All my dinners this week are going to be vegetarian.
Get confirmation first but I can't imagine it not being. If it is before the expiration date I don't see how it being in bbq sauce in the fridge would be worse than just in the fridge. The vinegar, salt and sugar in the bbq sauce are all natural preservatives. It may be mushy but I think it should be safe to eat.
Antiwhippy
the holder of the trombone
Followed a recipe of 40 clove garlic chicken using purple garlic and oh my. Probably one of my favorite recipes. The sweetness from the garlics, cooked till it's melting and crushed into the sauce with some kept intact to pop into your mouth was so good. It works so well with the sweet liquoriceness of tarragon, the fruityness of the white wine and apple cider vinegar and the spiciness of a lot of black pepper, all blended into a savory sauce backed by the chicken stock and chicken juices.
- Status