- Joined
- Jan 23, 2019
How did you build up the sidewalls so the filling isn't right under a fragile thin edge?
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Jun 20, 2024
That's where the tempering comes in. Untempered chocolate is too brittle. Tempered chocolate does not crack and crumble, it'll snap when force is applied.
There's two molds. First one is where you put the chocolate, and a similar, smallest one you put on top of the chocolate so you can get the hollow bar ready for refrigeration. Then you add the filling while the chocolate is still inside the mold, and top it, spread and finish.
That's the reason why fancier chocolates can have delicate forms and be sculpted, shaved etc.
- Joined
- Oct 22, 2023
I did a buffalo chicken dip for meatfare Sunday, and for the last half hour of cooking, I threw it onto my smoker with mesquite wood chips.
- Joined
- May 14, 2018
Very lazy and tasty recipe I came up with, ingredients might be difficult to find depending where you live.
Disclaimer: Heating temps will vary depending on the air fryer - oven models, so no need to precisely follow the instruction.
Air fried duck confit with pears and chestnuts:
(Remove the bottom tray of the air fryer.)
In the basket, toss:
- Whole canned chestnuts (500g-18oz)
- 1 medium sliced red onion
- 2-3 diced pears (ripe)
- 3-4 cloves
- 1-2 tsp of cinnamon
- Pinch of nutmeg
- Pinch of salt
- Some black pepper
- 1 tbsp maple syrup.
Extract the canned duck legs after melting the fat (soak the can in hot water in the sink for ~15 minutes).
Pat them dry with some paper towel and set them on top of the air fryer basket, skin side up.
Cook for ~25 minutes at 190°C-375°F (no preheating needed with the air fryer), check around 20 minutes to see if the duck skin is crispy, if not, resume cooking in 5 minute increment.
Oven method should be similar, just preheat at 200°C-400°F.
Bonus:
Sieve the duck fat left in the can and store in an air tight container for other recipe!
Disclaimer: Heating temps will vary depending on the air fryer - oven models, so no need to precisely follow the instruction.
Air fried duck confit with pears and chestnuts:
(Remove the bottom tray of the air fryer.)
In the basket, toss:
- Whole canned chestnuts (500g-18oz)
- 1 medium sliced red onion
- 2-3 diced pears (ripe)
- 3-4 cloves
- 1-2 tsp of cinnamon
- Pinch of nutmeg
- Pinch of salt
- Some black pepper
- 1 tbsp maple syrup.
Extract the canned duck legs after melting the fat (soak the can in hot water in the sink for ~15 minutes).
Pat them dry with some paper towel and set them on top of the air fryer basket, skin side up.
Cook for ~25 minutes at 190°C-375°F (no preheating needed with the air fryer), check around 20 minutes to see if the duck skin is crispy, if not, resume cooking in 5 minute increment.
Oven method should be similar, just preheat at 200°C-400°F.
Bonus:
Sieve the duck fat left in the can and store in an air tight container for other recipe!
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- Joined
- Feb 5, 2023
I was cooking a pound and a half of meat with spinach, peppers, onion, and garlic for my post workout meal. I accidentally grabbed the nutmeg instead of the taco seasoning. My dinner now tastes like very meaty nutmeg.
- Joined
- Jul 9, 2021
Taco/nacho lasagna last night. Chips and tortillas layered with taco meat with rotel and pintos, Colby Jack, cotija, leftover salsa from the other day, queso, cilantro, green onions, etc etc. I topped it with lettuce, tomato, sour cream and lime. Way easier than assembling little tacos for everyone.
- Joined
- Dec 28, 2014
Spent a couple hundred on various cuts of beef and vacuum sealed them. Considering dry aging some of it, but currently, I have started a 48 hour sous vide on a 3 pound rump roast at 138 F, vacuum sealed after rubbing with salt and pepper, with a bay leaf, lots of butter, garlic (crushed with a hammer and not peeled), and a bunch of fresh thyme.
I haven't decided yet on the vegetables. I think I'm going to throw in some fruit, maybe an Asian pear.
One of the people eating it can't do phosphorus, so I'm subbing in cauliflower for some of the potatoes.
I'm wavering on the dry aging idea because my cheap-ass vacuum sealer is sketchy and I'm suspicious that it's really producing a good enough vacuum. I might wait to try that until getting a better one. I'll probably just freeze the rest of it and do the ribeye in a week or two.
I haven't decided yet on the vegetables. I think I'm going to throw in some fruit, maybe an Asian pear.
One of the people eating it can't do phosphorus, so I'm subbing in cauliflower for some of the potatoes.
I'm wavering on the dry aging idea because my cheap-ass vacuum sealer is sketchy and I'm suspicious that it's really producing a good enough vacuum. I might wait to try that until getting a better one. I'll probably just freeze the rest of it and do the ribeye in a week or two.
Get whole nutmeg. You'll never make that mistake again.
- Joined
- Jan 7, 2021
Made Kaiserschmarrn, a type of very fluffy pancake hat you tear into pieces. I also made some delicious plum compote.
- Joined
- Jan 7, 2021
Sorr, for the double.
Do you have a receipt for the pumplings. Never made dumplings before, but sounds like a delicious and interesting meal to make!
- Joined
- Jun 20, 2024
I was gonna make meatballs and spaghetti, i even had the meatballs shaped ready to go when mum said she wanted porkchops instead, so porkchops it was. I did with garlic and lemon sauce, finished with cream and a little parsley.
To be honest i didn't care much about this, but mums is happy
To be honest i didn't care much about this, but mums is happy
- Joined
- Oct 25, 2023
Not special by any means but I roasted carrots for the first time (I am just getting started on cooking don't judge). Salt, pepper, olive oil, and a bit of honey. When they were done I put extra course salt on them, I used different amounts on each carrot to see what the proper amount was - the most salted was the best. The way the honey caramelized was delicious, but I might try using brown sugar or maple syrup instead next time.
- Joined
- Jan 1, 2021
If I ever come into a large amount of money my unnecessary luxury purchase is going to be one of those air circulating humidity controlled fridges for dry aging. Those things are cool as hell.
- Joined
- Sep 10, 2013
Today I meal prepped egg+veggie+sausage bites for myself and my mom. She gets up at the asscrack of dawn to get to work and has only enough brainpower for microwave operation or cereal pouring and is starting to get really tired of eating Cheerios every day.
(She's also a pretty picky eater. I've suggested overnight oats or yogurt, and she hates both of those things, lol)
Tri tip for dinner along with roast cheesy taters and a quick veggie salad.
I've charcoal grilled tri tip before but it's really easy in the oven.
I usually rub it with my seasonings of choice the night before, let it sit out at room temperature 30 minutes before cooking and then sear it on both sides in a cast iron pan. Then the pan goes in the oven for 45 or so minutes at 350. Ideally you let it sit for a bit after taking it out but I have nowhere near that level of patience.
(She's also a pretty picky eater. I've suggested overnight oats or yogurt, and she hates both of those things, lol)
Tri tip for dinner along with roast cheesy taters and a quick veggie salad.
I've charcoal grilled tri tip before but it's really easy in the oven.
I usually rub it with my seasonings of choice the night before, let it sit out at room temperature 30 minutes before cooking and then sear it on both sides in a cast iron pan. Then the pan goes in the oven for 45 or so minutes at 350. Ideally you let it sit for a bit after taking it out but I have nowhere near that level of patience.
- Joined
- Jul 28, 2024
They're actually gluten free so I used this recipe with my own variation on the filling. Unfortunately the sauce was made by eyeballing things so I don't have an exact recipe for that. If you have normal people guts, I sent a friend this recipe for the dumpling wrapper dough and it turned out well. I would use the cooking method in the gluten free recipe though, you can sub the coconut oil with olive.
- Joined
- Feb 3, 2023
AnOminous mentioned using sesame oil on roasted green beans a bit back and that's become my staple roasted vegetable most weeknights. I've been pushing this Alton Brown Glazed Carrots recipe every chance I get, I cannot stress how much I love it and how much I enjoy cooking it. CallmeCicada also recommended a great parsnip recipe that sounds like it might be up your alley.
This seems like sound advice, I didn't really consider how to make a doughball and I've since looked at some videos. I was making a boule and then trying to spread it out and that seems to be very wrong for pizza. I've also been messing with my rising time on all of my breads to try to get a better feel for it, so I did probably miss the mark there. The past several loaves of bread I've made (and this pizza dough) I switched from using plastic wrap during the rise, to a dish towel. It has definitely been a problem and I've decided to go back to an airtight seal. That could have also been a factor.
As for what I've cooked, I added quinoa to my weekly vegetable soup and am really enjoying it. Last night I made chicken with a pan gravy using cooking wine, rather than regular wine, and it certainly did come out a lot better so thanks for that advice. I've got pickled carrots in my fridge, I'll be trying them later today but I expect they might need a couple more days. Baby carrots freak me out for some reason, so I felt it was a better option to use normal carrots and simply cut them down to baby length.
Edit: Tried the carrots, they still need more time, but the seasoning is fantastic. Swapped dried chilies for chili powder.
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- Joined
- Oct 25, 2023
Those glazed carrots sound good, I like the idea of reducing ginger beer. For the roasted green beans why sesame oil specifically? Are you cooking them over the smoke point of olive oil? I try to avoid using seed oils, if the recipe calls for a high temperature I can use ghee instead. What's the recipe for the green beans?
- Joined
- Feb 3, 2023
Sesame oil is for flavor. I figured the go to post button was better than quoting the whole recipe. It's on the post quoted from.
- Joined
- Oct 25, 2023
It sounds like it'd taste good but the max temp of an oven is way beyond sesame oil's smoke point, and it apparently has >40% linoleic acid which is concerning. I'll try the recipe using ghee and report back, though
- Joined
- Jan 23, 2019
Linoleic acid is an essential fatty acid. What's wrong with it?It sounds like it'd taste good but the max temp of an oven is way beyond sesame oil's smoke point, and it apparently has >40% linoleic acid which is concerning. I'll try the recipe using ghee and report back, though
- Joined
- Oct 25, 2023
There's nothing wrong with it in it's default state but when you heat it too much it polymerizes. This is actually precisely why you use oils high in linoleic acid to season cast iron pans - they polymerize to create the coating. That's also why I don't use cast iron, I'm sure lots of that "plastic" comes off in your food.