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Now that's approaching foodie level. Who was complaining about that earlier, McCheese? Frying something in a fat not rendered from another ingredient served is kinda pretentious.
Gravy's Cooking Thread
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Bullshit. I get a lot of rendered fat from the Christmas goose every year. It keeps very well in the freezer, good for months. Using that instead of butter is no never mind.
Vitality
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I use coconut oil as a butter replacement.
I sometimes use refrigerated bacon fat for spinach, broccoli, brussel sprouts, asparagus etc. Also sometimes put it with cabbage. *goose fat sounds pretty baller instead of bacon fat*
#notfat
Gravy
Bronze Squire
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In the strict Muslim tradition, I made pork kabobs tonight. Damn they were good, but they got me thinking about Persian-type kabobs and the skewers that skewer them.
Anyone had any experience making Persian-style kabobs? Any tips on types of skewers?
Attachment 66614
Anyone had any experience making Persian-style kabobs? Any tips on types of skewers?
Attachment 66614
Lanx
<Prior Amod>
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got my sous vide today, i did tilapia two ways, korean and lemon herb. i actually put the sauce on it afterwards, since i already had pre-vacuumed frozen tilapia from the store, and just gave both a good sear and drizzled the sauce on for a few mins to build a good crust.
wife loved the korean (just soy sauce and rice vinegar really), lemon herb was good too, just didn't compare to the korean.
gonna try steak tomorrow.
i also tried "artisan bread in 5 minutes" that didn't go so well, bread tasted fine, but just didn't look cool and wasn't fluffy. it was my first time baking bread, i think i'll try a new batch with more yeast this time.
but i'm sold on the sous vide.
wife loved the korean (just soy sauce and rice vinegar really), lemon herb was good too, just didn't compare to the korean.
gonna try steak tomorrow.
i also tried "artisan bread in 5 minutes" that didn't go so well, bread tasted fine, but just didn't look cool and wasn't fluffy. it was my first time baking bread, i think i'll try a new batch with more yeast this time.
but i'm sold on the sous vide.
Soygen
The Dirty Dozen For the Price of One
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I made this bread last weekend:No Knead Bread: so easy a 4-yr old can make it! | Steamy Kitchen Recipes
I cooked it in an uncovered cast iron skillet, instead of the dutch oven, though. It turned out awesome. It takes literally 5 minutes to mix up the ingredients and then just let it sit overnight.
I cooked it in an uncovered cast iron skillet, instead of the dutch oven, though. It turned out awesome. It takes literally 5 minutes to mix up the ingredients and then just let it sit overnight.
Gravel
Mr. Poopybutthole
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That just seems like a lot of work for what's supposed to be "easy to make" bread.
I've been on a bread making kick (by hand, no bread maker or even mixer) over the last month, and the worst part is waiting for stuff to rise. That takes rising bread to the extreme. So far I've made challah, pizza dough twice, pretzels, and zucchini banana bread. The zucchini banana bread is the exception since it's a batter bread. But with the others, you just proof the yeast for 10 minutes (and you can cut that down to 0 with instant yeast I imagine), dump it in with flour and water, mix, and then let it rise for about an hour. Kneading isn't hard if you're not a child and takes a handful of minutes. Can do a 2nd rise at that point or just start baking it. So essentially I trade in 20 hours of rising for 5 minutes of kneading.
I've been on a bread making kick (by hand, no bread maker or even mixer) over the last month, and the worst part is waiting for stuff to rise. That takes rising bread to the extreme. So far I've made challah, pizza dough twice, pretzels, and zucchini banana bread. The zucchini banana bread is the exception since it's a batter bread. But with the others, you just proof the yeast for 10 minutes (and you can cut that down to 0 with instant yeast I imagine), dump it in with flour and water, mix, and then let it rise for about an hour. Kneading isn't hard if you're not a child and takes a handful of minutes. Can do a 2nd rise at that point or just start baking it. So essentially I trade in 20 hours of rising for 5 minutes of kneading.
Vitality
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Why would I want to put KNIVES in my mouth!?
Give asparagus skewers a go some time. If you can find bigger bundles.
Adebisi
Clump of Cells
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Gravy
Bronze Squire
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Falstaff
Ahn'Qiraj Raider
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I know people have asked about these going on sale in the past.
Manufacturers Refurbished if you care:KitchenAid Artisan Series All Metal 5 Qt Tilt Head Stand Mixer Many Colors | eBay
Manufacturers Refurbished if you care:KitchenAid Artisan Series All Metal 5 Qt Tilt Head Stand Mixer Many Colors | eBay
Vitality
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Tons of reasons, if I had to choose, I'd say it's because the cheese likely needed less/more time than the bread needed to crisp. Also, the cheese he chose separated from the fat making it super oily, which is noob and also why he attempted an indirect heating method.
Pro pizza grilling tip, put the cheese on 80% of the way through the cooking process so the cheese doesn't breakdown and get all slimy and slide off your pizza.
The fat separation would have made the bread soggy most likely.
What the fuck do I know, I haven't eaten bread in like 5 years.