Adult Content Warning

This community may contain adult content that is not suitable for minors. By closing this dialog box or continuing to navigate this site, you certify that you are 18 years of age and consent to view adult content.

The General Cooking Thread

Discussion in 'Cooking' started by Blue Dog, Oct 20, 2009.

  1. bewildered

    bewildered
    Expand Collapse
    Deeply satisfied pooper

    Reputation:
    1,199
    Joined:
    Oct 26, 2009
    Messages:
    10,949
    Care to share your recipe? I made some from a friend's recipe once and they were delicious but didn't have the right shape. You can see a little hole but it isn't dramatic. He suggested more butter in the bottom I think but I never went back and made more.
    [​IMG] [​IMG] [​IMG]
     
  2. shegirl

    shegirl
    Expand Collapse
    Redemption Seeking Whore

    Reputation:
    465
    Joined:
    Oct 19, 2009
    Messages:
    5,456
    Location:
    Hell
    Absolutely! These have cheese but you can omit it. If you do try the cheese variety one change I made is I cut the cheese into cubes and dropped 4-5 cubes into each of the filled cups. Don't be afraid to fill the cups 3/4 of the way prior to the cheese. Be SURE to preheat the popover pan and be generous with the cooking spray once it's hot and ready. Pictured are mine. Another batch I did without the cheese. I prefer them with cheese though.

    Gruyere Popovers
    Prep time:20 mins
    Cook time:1 hour 30 mins

    These easy Gruyere Popovers are a fluffy, cheesy popover recipe that would be the perfect easy bread recipe to make for Thankgiving dinner or Christmas dinner!

    Ingredients

    · 3 c Milk
    · 3 c All-purpose flour
    · 1 Tbsp Kosher salt (I used regular salt)
    · 6 Eggs
    · 6 oz. Gruyère cheese, grated (or cubed for more cheesy flavor)

    Instructions
    1. Preheat oven to 400°F with a 6-cup popover pan in the bottom third of an oven.

    2. In a saucepan over medium high heat warm the milk until you begin to see small bubbles around the edges.

    3. Combine the flour and salt and run it through a sieve to make it extra fine. Set aside.

    4. In a large bowl whisk the eggs until they are frothy.

    5. Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don't go to fast and cook the eggs!

    6. Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth.

    7. Remove the popover pan from the oven, spray with nonstick spray and fill each cup ¾ full of batter.

    8. Top the batter in each cup with ½ ounce of Gruyere cheese.

    9. Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 15 minutes before rotating the pan 180 degrees.

    10. After you have rotated the pan do not open the oven again until the baking is complete 30 minutes more.

    11. Once the popovers are done remove them from the oven, empty them into a bread basket and serve immediately.

    12. Wipe out the popover cups, place the popover pan back in the oven to heat for 5-10 minutes then follow steps 7-11.

    PS No loud thuds, door slamming, ect. They will fall into basically muffins. Sensitive but good!
     

    Attached Files:

  3. Revengeofthenerds

    Revengeofthenerds
    Expand Collapse
    ER Frequent Flyer Platinum Member

    Reputation:
    1,046
    Joined:
    Feb 26, 2011
    Messages:
    12,989
    Got some Xmas money from an in-law with the instructions I spend it on something cooking-related; I'm **this** close to getting a sous vide cooker but before I pull the trigger I got a few questions for the converts here:

    - should I also get some kind of vacuum sealer or do baggies also work?

    - does it require a special container for the water, or are you find just putting it in like a glass dish?

    - I like the idea that some of them can connect to WIFI and you can monitor it on your phone, but is this feature really worth it?


    Finally, any recommendations on a sous vide cooker? Of course I would like to spend less rather than more money, but if a little more money means something that lasts longer and does the job right then I'm all for it.
     
  4. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    I got one of these, and love it. Used it at least 3 times a week for almost 2 years now. It just sits on the counter beside the sink. I change the water in it about once a week, maybe less.

    https://www.sousvidesupreme.com/

    Get a vacuum sealer... baggies kind of work, but the vacuum works better in my experience. Also, the thicker bags for vacuuming works better for longer cooking, like 3-day ribs... the baggies generally "melt" slowly and degrade over a day or so.

    The sous-vide that I have IS an insulated container, so it's a self-contained unit, but an immersion type sous-vide (which is less efficient) requires a tub of some sort. You can get pretty big ones for pretty cheap on Amazon.

    I've NEVER needed to monitor my sous-vide from my phone. Most of the cooking I do with it is hours long, with a few hour range between not cooked and too cooked. No need to stay on top of it or be alerted to it being done. To me, it's just one more thing to break.
     
  5. jdoogie

    jdoogie
    Expand Collapse
    Emotionally Jaded

    Reputation:
    413
    Joined:
    Dec 20, 2009
    Messages:
    2,034
    Location:
    Columbus Ohio
    To offer a counter point of view to Nett, I just recently bought an immersion sous vide cooker. The most obvious difference is going to be in the price. I got mine on black Friday, so it was a bit cheaper than what you would find today; but they're still a lot cheaper than the whole contained system Nett has. This is the one that I got. It does come with built in Bluetooth and WiFi. Now I will say that I don't ever use the Wifi functionality on mine, I just wanted the version that had the higher wattage motor.

    I will agree that if you don't already have one, get the vacuum sealer. I've had one of those for a few years now and it's got plenty of other uses than just bagging food for the water. Even if that's all you're going to use it for, you can get a pretty entry level FoodSaver model on Amazon pretty cheap. This one is on sale for only $30 right now.

    As far as containers go, if you get the immersion style one, you can really use any type of container that you want, but I just got myself a commercial food storage bin like this one. That being said, the very first time I used it was in a regular steel stock pot and it worked just fine.

    All in, you're looking at less than $200 for the whole setup. I just made the Christmas prime rib in mine and it was by far the best prime rib I've ever made.
     
  6. Revengeofthenerds

    Revengeofthenerds
    Expand Collapse
    ER Frequent Flyer Platinum Member

    Reputation:
    1,046
    Joined:
    Feb 26, 2011
    Messages:
    12,989
    Am I the only one who grills their lettuce? Ran into my mother in law in the grocery store, I was getting some chicken breasts and romaine for a grilled chicken salad tonight. She looked at me like I was crazy.

    I toss the whole head of romaine on the grill. Drizzle some olive oil over it, sprinkle it with garlic powder and fresh ground pepper. Over charcoal, give it maybe a minute or two then flip it. You just want it to be lightly charred, not wilting. It cooks quick, just crank up the heat high as it will go and put it on there shorter rather than longer. Doesn't take much time to get some good grill marks. Makes for a killer caesar salad (or on a burger).
     
  7. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    I do occasionally... tastes really good.
     
  8. TheFarSide

    TheFarSide
    Expand Collapse
    Experienced Idiot

    Reputation:
    9
    Joined:
    Dec 1, 2009
    Messages:
    167
    I had some left over fennel fronds the other night and made a pesto with them in place of basil, trust me, it's delicious. Very different from a traditional pesto but it works damn well on a pasta.
     
  9. Angel_1756

    Angel_1756
    Expand Collapse
    The Big Four-Oh

    Reputation:
    380
    Joined:
    Oct 21, 2009
    Messages:
    3,909
    Location:
    The T-dot O-dot one-of-a-kind
    Anyone here ever made fermented half sour pickles? I'm having a hell of a time sorting out the right salt brine ratio. The first batch was inedible from too much salt. The second batch lost its crispiness. Stupid pickles.
     
  10. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    I've never even heard of them...
     
  11. zyron

    zyron
    Expand Collapse
    Emotionally Jaded

    Reputation:
    82
    Joined:
    Oct 19, 2009
    Messages:
    1,931
    Location:
    Connecticut
    They are usually the pickles sold at delis. Full pickles usually and still have some cucumber taste. They are delicious.

    IMG_1656-w600.png
     
  12. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    Would they be similar to Kosher pickles?
     
  13. zyron

    zyron
    Expand Collapse
    Emotionally Jaded

    Reputation:
    82
    Joined:
    Oct 19, 2009
    Messages:
    1,931
    Location:
    Connecticut
    Yes. there are full sour Kosher pickles and half sour. The half sours spend less time in the brine so they still have some cucumber taste.
     
  14. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    Ahh... thanks. I'm thinking I've had them but just didn't know what their official name was.
     
  15. scotchcrotch

    scotchcrotch
    Expand Collapse
    Emotionally Jaded

    Reputation:
    80
    Joined:
    Nov 21, 2009
    Messages:
    2,446
    Location:
    ATL
    Made my first falafels from scratch today and I wasn’t disappointed.

    The key is to add just enough flour to them to crisp them up.

    I also decided to use some liberties on the hot sauce and went for Gochujang (a Korean bean paste). The umami factor was off the charts.

    Highly recommended and as my girlfriend pointed out, vegan as well. Heh, I guess a omnivore can turn over a new leaf after all.
     
  16. Nettdata

    Nettdata
    Expand Collapse
    Mr. Toast

    Reputation:
    2,863
    Joined:
    Feb 14, 2006
    Messages:
    25,733
    Only when searching for the tasty animal hiding under it.
     
  17. scotchcrotch

    scotchcrotch
    Expand Collapse
    Emotionally Jaded

    Reputation:
    80
    Joined:
    Nov 21, 2009
    Messages:
    2,446
    Location:
    ATL
    I don’t think there will ever be a flavor as good as seared animal flesh. Bacon alone prevents me from ever questioning the idea of vegetarianism.

    But there are a few minor points- you don’t feel bloated after meals, no meat sweats, and the cholesterol factor. I guess it’s all about moderation.
     
  18. $100T2

    $100T2
    Expand Collapse
    Emotionally Jaded

    Reputation:
    108
    Joined:
    Oct 19, 2009
    Messages:
    1,966
  19. sisterkathlouise

    sisterkathlouise
    Expand Collapse
    Emotionally Jaded

    Reputation:
    160
    Joined:
    Oct 21, 2009
    Messages:
    835

    This is a similar recipe that I love if you're looking for variations on a theme. Pretty much everyone I've fed it to eats until they're physically uncomfortable and then asks for the recipe.

    https://www.bonappetit.com/recipe/sausage-greens-and-beans-pasta

    Pro tip: Don't bother with all the cook this then transfer to that nonsense, just add things as you go, it's impossible to make this taste bad. Also, I like to thinly slice an onion and caramelize it between adding the sausage and the white beans.
     
  20. Kubla Kahn

    Kubla Kahn
    Expand Collapse
    Emotionally Jaded

    Reputation:
    710
    Joined:
    Oct 19, 2009
    Messages:
    11,278
    Anyone know a good recipe for steak marinade? I borrowed a chamber sealer from work and want to try some for some ribeye I got on special.