By Fenderputty Go To Post“Oil” sure looks like room temp left over bacon fatOr butter
I can stand the idea of my kitchen not being spotless after I cook, let alone keeping oil in a pan for days
Bought some NY strip on sale a couple days ago and broke out the old charcoal grill to cook it.
Pretty happy with it, despite forgetting to sear it on the flames before moving it to the other side of the grill to actually cook. Used lump mesquite charcoal and some mesquite smoking chips. Was worried the mesquite would overpower the taste of the meat but that turned out to not be a problem.
Girlfriend did both sides. Mashed potatoes and the cheesy sauce were made from scratch. Also very tasty!
I need to figure out some seasonings I can use that don't have garlic or onion in them (mess with the gf's digestive system). As is, these were only seasoned with salt. We tried a cinnamon+butter topping the other night for some other steaks and it worked ok, but we will need to try it again to really make it shine. I normally do a marinade, but they all have garlic and/or onion in them. 😔
I will say that using this ThermoPro meat thermometer has been very useful in cooking things how I want them to be cooked. Meat, fish, and even potatoes. Have worked great. Has a wireless unit that doesn't require me to install a dang app on my phone and has a strong signal. One of the best Christmas gifts I have ever received.
Pretty happy with it, despite forgetting to sear it on the flames before moving it to the other side of the grill to actually cook. Used lump mesquite charcoal and some mesquite smoking chips. Was worried the mesquite would overpower the taste of the meat but that turned out to not be a problem.
Girlfriend did both sides. Mashed potatoes and the cheesy sauce were made from scratch. Also very tasty!
I need to figure out some seasonings I can use that don't have garlic or onion in them (mess with the gf's digestive system). As is, these were only seasoned with salt. We tried a cinnamon+butter topping the other night for some other steaks and it worked ok, but we will need to try it again to really make it shine. I normally do a marinade, but they all have garlic and/or onion in them. 😔
I will say that using this ThermoPro meat thermometer has been very useful in cooking things how I want them to be cooked. Meat, fish, and even potatoes. Have worked great. Has a wireless unit that doesn't require me to install a dang app on my phone and has a strong signal. One of the best Christmas gifts I have ever received.
By blackace Go To Postyou could make a basic marinade with soy sauce, brown sugar and ginger.Thanks! Will try that next time!
By Kibner Go To PostThanks! Will try that next time!You can be fancy and puree up some apple and add that too
By blackace Go To PostYou can be fancy and puree up some apple and add that tooGo even further and substitute the apple with an asian pear.
By Koko Go To PostGo even further and substitute the apple with an asian pear.That would be the best.
Compound butters are good with steak as well. You can freeze the remaining butter as well. Things like herbs, chilli, ginger and blue cheese could all go in, depending on your taste
Did fried Turkey this year. I did a 24 hour brine before frying. Didn’t burn anything down and man is this Turkey some good fucking Turkey. Would do again
Stumbled across some Chapaghetti in my local Chinese supermarket today and so decided to make Jjapaguri/Ramdon. They also had neoguri and Ribeye at £15 per kilo so I had it proper parasite style.
It's really nice, way better than a combination of instant noodles had any right to be
It's really nice, way better than a combination of instant noodles had any right to be
Think I’m gonna try a beef Wellington for Christmas Eve this year. It’s just gonna be me and my wife n kids so ...
I love scrambled eggs. I eat them all the time. I'm not sick of them, but I want to make sure I don't get sick of them so I need some ideas to spice it up. Right now I just throw some shredded cheese in there. I'm open to cooking them other ways too, but if it involves me getting an additional pan to wash, I'm not interested. One pan only.
By data Go To PostI love scrambled eggs. I eat them all the time. I'm not sick of them, but I want to make sure I don't get sick of them so I need some ideas to spice it up. Right now I just throw some shredded cheese in there. I'm open to cooking them other ways too, but if it involves me getting an additional pan to wash, I'm not interested. One pan only.
It’s eggs fam, it’s good with whatever you have at hand. Throw some spring onions or hot sauce on your basic scrambled eggs for a little flavour/texture variety. Fry some chorizo off in the pan first, then scramble the eggs in the left over oil with the crunchy bits.
Or make a scramble egg quesadilla. Always good with some chilli oil or flakes and cheese.
By JesalR Go To Post
Can vouch that the Anova is fantastic
I have a cheaper knock off that works great. Best thing about souls vide Imo is timing. My wife can toss a Tri tip in and not really worry about what time I’ll get home as much.
By Fenderputty Go To PostI have a cheaper knock off that works great. Best thing about souls vide Imo is timing. My wife can toss a Tri tip in and not really worry about what time I’ll get home as much.Also great with frozen food. I tend to freeze meats with marinades or aromatics so it's so easy to slap something in to the sous vide
By JesalR Go To PostAlso great with frozen food. I tend to freeze meats with marinades or aromatics so it's so easy to slap something in to the sous vide
It’s fairly versatile too. Sous Vide cocktails are amazing!
We made our own Mayo and pasteurized our own eggs using the damn thing lol.
By Fenderputty Go To PostIt’s fairly versatile too. Sous Vide cocktails are amazing!Never looked in to cocktails with sous vide before. Do you have any in particular you'd recommend?
We made our own Mayo and pasteurized our own eggs using the damn thing lol.
Pasteurising is great too, I use it when I make my own hot sauces or if I make at home nut-milks.
By JesalR Go To PostNever looked in to cocktails with sous vide before. Do you have any in particular you'd recommend?
Pasteurising is great too, I use it when I make my own hot sauces or if I make at home nut-milks.
It infused booze in hours what would normally take weeks. Just put booze in a glass jar and submerge in water bath
I’ve done vodka infused with Rosemary and Lemon Zest. I’ve also done Bourbon with orange zest and vanilla bean.
Orange vanilla infused bourbon makes one hell of an amazing old fashion
By Fenderputty Go To PostIt infused booze in hours what would normally take weeks. Just put booze in a glass jar and submerge in water bathSounds great.
I’ve done vodka infused with Rosemary and Lemon Zest. I’ve also done Bourbon with orange zest and vanilla bean.
Orange vanilla infused bourbon makes one hell of an amazing old fashion
I've used a whipped cream siphon for a similar effect because you build enough pressure to just force the flavour into the alcohol
So I’m trying my own mustard. Won’t be able to try until tomorrow, but it’s looks good. Lol
Used a lighter Belgium IPA and Apple cider vinegar with white and brown seeds .... just pulled it from the processors. I guess it needs another 24 to set.
Gonna try it with some brats tomorrow
Used a lighter Belgium IPA and Apple cider vinegar with white and brown seeds .... just pulled it from the processors. I guess it needs another 24 to set.
Gonna try it with some brats tomorrow
Colman's > tbh
Making baked new potatoes with rosemary and paprika next week, dunno why I don't do them more often. Piece of piss to prepare and clean up, taste better than what I could easily replace with it
Making baked new potatoes with rosemary and paprika next week, dunno why I don't do them more often. Piece of piss to prepare and clean up, taste better than what I could easily replace with it
By JesalR Go To PostMy mom actually got me their top-end one for Christmas since it was half-off, too. Have cooked salmon, steak, burgers, brisket, and lamb with it, so far. Have some crab legs and shrimp in the freezer waiting for me to find a recipe to try out.
Can vouch that the Anova is fantastic
It has been great to use, tbh. Especially once we got a proper container for it instead of just using our largest pot.
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Cooked some dirty rice for the first time a couple nights ago:
No recipe, but didn't really need one because it's dirty rice. Just browned some brown rice, ground beef, green onions, and green and yellow bellpeppers. We then added cayenne pepper, chili powder, paprika, salt, and pepper to taste. I added extra cayenne and a few drops of Louisiana Hot Sauce to my plate.
Nothing to go wild over, but took only like 20 minutes to make, is cheap, easy, and makes for good leftovers.
By HonestVapes Go To PostIt’s eggs fam, it’s good with whatever you have at hand. Throw some spring onions or hot sauce on your basic scrambled eggs for a little flavour/texture variety. Fry some chorizo off in the pan first, then scramble the eggs in the left over oil with the crunchy bits.One of my childhood favorites was scrambled eggs with rice. Put some salt and pepper with it and top it off with some ketchup and/or hot sauce and it's another good, cheap meal that my mom was able to quickly make for my brother and me after a long shift at work. Maybe throw in some green onions or bell peppers, too. Possibly some celery. Just whatever tastes good.
Or make a scramble egg quesadilla. Always good with some chilli oil or flakes and cheese.
She always called it egg jambalaya because why not?
By Kibner Go To PostMy mom actually got me their top-end one for Christmas since it was half-off, too. Have cooked salmon, steak, burgers, brisket, and lamb with it, so far. Have some crab legs and shrimp in the freezer waiting for me to find a recipe to try out.
It has been great to use, tbh. Especially once we got a proper container for it instead of just using our largest pot.
I really want a container with a lid for ours, but space is at such a premium in our kitchen that I don’t know where I’d keep it. It’d make the very long cooks so much easier though. Thinking of throwing some carnitas together with it soon
By Daz Go To PostAnyone here have experience with Induction hobs?As opposed to gass?
Love it. Way quicker to heat up the pan and easier to clean than a gass stove. My only gripe is that I've never seen one that has physicall buttons/dials and those touch panels fucking suck.
By /bacon Go To PostAs opposed to gass?The place I am moving to has them - apparently, they don't work with just any pots and pans
Love it. Way quicker to heat up the pan and easier to clean than a gass stove. My only gripe is that I've never seen one that has physicall buttons/dials and those touch panels fucking suck.
By Daz Go To PostThe place I am moving to has them - apparently, they don't work with just any pots and pans
Correct. Lots of stainless skillets work though. I have gas.
By Daz Go To PostThe place I am moving to has them - apparently, they don't work with just any pots and pansAh yes that's true. Most metal pots and pans will work. You should probably look it up on the manufacturers website to be safe. I've always heard about an issue that gas stoves can warp the bottom of pans slightly but I've never experienced such issue. The bottom needs to be flat to make good contact with the induction hob.
The stainless steel and (enameled) cast iron pans I have work on all types of stove. If it's not magnetic then it won't work on induction. So that'd be glass, all copper, and all aluminium. Steel adapter disks exist for this purpose. Place it on the stove and place your favourite non-magnatic pan on top and it should work no problem. Steel disk heats up and it will transfer the heat to your pan/pot. I've used this with an old Bialetti moka pot I presume was made out of aluminium.
An aditional down side of moving away from a gas stove is that you can't roast something on an open flame such as a tortilla or bell pepper.
Up side is that I've always had one or two of the hobs on a gas stove which won't light reliably. Induction just works.
I actually removed 30 amp circuit, knocked down a wall and moved a gas line to another wall to install a gas stove in my remodel 😂
By data Go To PostI been missing out on brussel sprouts my whole life
Used to hate em, now I realize I just hate how my mother cooked them
By sy Go To PostThat looks very yummy.
Indeed
I got a bag of fresh spinach i need to use up soon. I put it in my omelets, but I need more than that if I'm gonna use it all. Easy mode shit only pls
I mean it’s a mild leaf, so it’s pretty versatile. I used to blend it into my protein shakes. Salads. Pretty easy mode.
Can make something indian real easy. Fry off some onion, garlic, ginger, chilli, toss some spices in. Add the spinach and let it wilt down. Saute some potatoes, and toss them in. Solid curry there
I made chocolate and tahini truffles for my and my partners anniversary, coated half in cocoa and the other in black and white sesame seeds. These things are fantastic
By JesalR Go To PostI made chocolate and tahini truffles for my and my partners anniversary, coated half in cocoa and the other in black and white sesame seeds. These things are fantastic
That sounds delicious! Did you find a recipe for this somewhere?
By Fenderputty Go To PostThat sounds delicious! Did you find a recipe for this somewhere?Yeah, on food52: https://food52.com/recipes/68027-seed-mill-3-ingredient-tahini-chocolate-truffles
Was trying to recreate these https://keeschocolates.com/products/black-sesame from when I lived in NY, but there wasn't anything similar in London, so added the sesame seeds
My anniversary is coming up, and that sounds perfect.
I just ordered crab... so that would be an amazing dessert
I just ordered crab... so that would be an amazing dessert
By JesalR Go To PostYeah, they're stupidly easy to make too, maybe 10 or 15 minutes of actual time spent doing anythingyeah, seems really important to have quality ingredients tho...