Tri2Cook
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Posts posted by Tri2Cook
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Whatever the science behind it all, the wrapping does indeed defeat the stall. But it also assumes you're ok with the exterior surface being pretty much the same texture as the interior. There won't really be that outer layer of chewy smoky meat which you may or may not consider a good thing. I frequently use the wrapping because I'm using an electric smoker and once I've done my predetermined amount of smoke time, the rest of the time is basically just an outdoor oven. So to save wear and tear on the heating element, I wrap the meat and move it to a 225 F oven to finish. But I do sometimes miss that textural component from the exterior that you get without the wrapping.
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11 hours ago, minas6907 said:
That's correct, I folded in the filling in using trifolds as you would with puff pastry.
Awesome, thanks!11 hours ago, minas6907 said:but I think you should be able to find an affordable option
I got mine through work. We have a heat lamp setup for one of the stations. The old one quit working. I figured out that it was just the power cord and that I could easily wire in a new cord and be fine but typical to our management, they said "nah, we'll just buy a new one.'' I asked what they were gonna do with the old one and they said take it if I want it... so I took it. A high temp extension cord, a couple heat bulbs and few minutes of my time later and I have an almost free solid adjustable height heat lamp setup that fits perfectly over my marble slab. But for those not fortunate enough to stumble into that scenario, there are also some very affordable options ranging from stands to hanging units to clamp-on units available in the pet trade for heat sources for reptile enclosures.-
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17 minutes ago, Kerry Beal said:
People are staying away in droves unless they really need to be here.
Wouldn't it be nice if people could do that without the fear of a potentially deadly virus forcing them to?
25 minutes ago, Kerry Beal said:So Andrew called asked if I had any cookies!
I think the staff there knows what we know... if you had nothing but 3 cotton balls, a clean rectal thermometer and a half eaten cheeseburger in the room, some tasty cookies would somehow come out.
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17 hours ago, Toliver said:
but then you're constrained to a sourdough
That's fair, something I didn't take into account. The "food in the time of a pandemic" thing has me thinking from a different angle. I figure if a shelter-in-place order happens, I'm not gonna be able to be pioneer man and go out hunting and gathering so I'll have to embrace the spirit of the pioneer woman. Which, I assume, means they used whatever source they had to make the bread rise. I am in no way a bread historian so I could be way off but I've always assumed before the availability of commercial yeast or easy access to baking powder, a sourdough starter was just a bread starter. The means to make the bread rise without need for the sour distinction since there wasn't an alternative. I realize this situation isn't likely to put us anywhere near that point but that's the approach I'm taking with my preparations. It's a small point of fun for me during a bad situation, thinking about how I'll keep us fed if running to the store becomes a non-option.
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15 hours ago, Tri2Cook said:
and an as yet undecided veggie
She's a little old for me to write these things off as "from the mouths of kids"... she asked if the veggie could be homemade mac & cheese. 😆
Dessert is definitely the sugar pie, they're in the oven right now.-
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Just me and the kid so I told her to decide... steaks on the grill, baked spuds and an as yet undecided veggie. Also, mushrooms for me (she's not a fan). I'm gonna put the sourdough starter to work and make some form of bread as well. Probably a Quebec style sugar pie for dessert.
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1 hour ago, IndyRob said:
I've been told (by some credible sources) that commercial yeast does not reproduce. So you may need to start with the indigenous yeasts of your own home.
I'm not going to say your sources are incorrect but I started my sourdough starter with commercial yeast after having difficulty getting one going with natural yeast in the colder climate I live in. I pull it from the fridge, give it a couple feedings and I can bake bread without adding additional yeast. -
51 minutes ago, Toliver said:
Pssst...Shelby, don't tell anyone about this tip
, but I saw it today online and thought it was brilliant.
You know those boxed pizza kits you can buy at the grocery store? Check on the box to see if, in the directions, it mentions adding the yeast....if so, the kit has yeast inside! Granted, it may not be a lot, but when the regular packages of yeast are sold out at least you can find it in the kits.Ta-da!
Or get a starter going using a small amount of whatever yeast you have and keep it fed so you've always got a healthy colony of yeast farting away for your bread making pleasure.
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1 hour ago, Haley said:
I was worried that all my hard work would go to waste but it turns out that people were really looking forward to these chocolates with all that’s going on and I ended up selling every last box.
I was worried about the same thing and didn't go ahead. Now I kinda wish I had. Maybe I'll do some "isolation relief chocolates" sometime in the near future and see what happens. And those look absolutely amazing, by the way. Brings back good memories, my mom used to do painting on actual emptied egg shells when she was still alive.-
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The local store limiting the number allowed inside at a time combined with a monetary supplement that many received yesterday from the government and knowing the store was going to be closed today meant there wasn't a chance in hell I was going near the place yesterday. As I expected, they were lined up along the entire outside of the building for most of the day. I know this isn't a laughing matter but I still chuckled a bit about how nothing really changes the core of how we think. Everybody has been buying everything on the shelves for the last month and they still had to do a panic shop because the store was going to be closed for one day. I've been preparing for a while now for last night's meal. I've wanted to do it for the past couple years but this was the first year I started planning far enough ahead to pull it off. So, despite the fact that I'm still not sheltering in place, it was indeed food in the time of a pandemic. The late start it got after work meant it was really late when it got done so there's no plated picture, I just plopped some in a bowl and sucked it down. I'll get a better picture today when I can enjoy it properly at a decent hour.
Holy Thursday gumbo z'herbes on the stove cooking...
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I don't even want to think about managing my recipes at this point, it needed to happen years ago to be tempting. I think they'd have to issue a prolonged shelter-in-place order for me to stand a chance. I'd need at least a couple weeks to get bored enough to be able to make myself try it and another couple weeks to gather it all together and organize it. I have stuff everywhere. Files on my laptop, bookmarks on my laptop, backup folders on my external hard drive, notes in books, papers piled in boxes, papers tucked in books, etc. The only thing that works somewhat in my favor is, I tend to be very good at remembering which of those formats a particular recipe can be found in. The time it takes to find it is another story...
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20 hours ago, minas6907 said:
Hi all. The Butterfinger is something I've been wanting to try for a long time.
Amazing... but I've come to expect nothing less from you. Butterfinger is probably in my top 3 for commercial bars but I've never attempted to make them. When you say the filling was folded in, do you mean similar to doing a laminated dough? -
16 hours ago, cookingofjoy said:
Very messy and embarrassing photo, but my favorite cake!
I know we're all our own worst critic but I'm not seeing anything to be embarrassed about in that picture. All I see is a nice, shiny tasty-looking cake.-
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7 hours ago, JeanneCake said:
I'm not around little children much lately but they are pretty inquisitive and inventive when they have to be
Yep... if a child has a difficult time opening it, there's almost zero chance an adult can. I'm curious myself what the actual rules are regarding what's considered child proof. It's not something I've ever thought of in terms of chocolate but with the legalization of the cannabis market, it suddenly becomes a factor for some.
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1 hour ago, Kim Shook said:
Jessica requested Chocolate Chip Banana Nut Bread:
Looks good! I love banana bread. I'm not the biggest fan of chocolate chips in my banana bread but my love of banana bread far outweighs that so I'd happily scarf it down.
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Still not isolating, still working, still no known cases within several hours of where I live. That's not being flippant, I consider that fortunate. I'm appreciative and very much hope it continues to be the case. That said, since my plan if mandatory isolation does hit my area is to bake my own bread as needed, I pulled my sourdough starter out of the fridge to get it active again. It's been going for almost a year and been untouched for a while but there are no signs of evil and it seems to be waking up from its hibernation just fine.
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Honestly, comfort has been a minor consideration with my just-in-case food prep. Being sure there's something to eat to cover me and my kid for an extended amount of time if necessary has been the idea so far. But I've gone about as far as I'm going with it at this point so maybe it's a good time to think about a few just-in-case comforts. If nothing else, I have probably somewhere in the 20 or so different bottles range of rum and all the assorted accompaniments that a decent tiki bar would have so that could provide a lot of comfort.
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3 hours ago, Kerry Beal said:
Course you can always temper the ganache!
Yeah, I jumped the gun a little there. I think I was equating tempering the chocolate and tempering the ganache. Two different stages but for some reason I lumped them together in my head. It's the finished ganache that I (ez)temper, not the chocolate I'm using to make the ganache. Whoops.
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4 hours ago, Francois Royal said:
You dont temper chocolate when making chocolate ganache ….. (Yet tempering the chocolate wont effect nothing it still the same thing.)
I'm gonna leave the whys and wherefores to those better qualified and just agree to disagree. Not so much that it's necessary to temper the chocolate, more the part about "tempering the chocolate won't effect nothing". -
Insurance is the sketchiest business in existence. They offer coverage to help you in a time of need right after figuring out every loophole and backdoor they can use to avoid helping you in a time of need. A coworker purchased cancellation insurance for a flight he was supposed to take from Minnesota to Florida. The trip was planned and payed for months before coronavirus was a thing of public knowledge. He was going to drive across the border from here in Ontario, Canada to catch the flight in Minnesota. With the arrival of coronavirus, the event the trip was for was cancelled and driving across the border to catch the flight was officially removed from being an option. But even though he can't legally cross the border to catch the flight, the cancellation insurance is null and void because the flight wasn't actually cancelled. Only his ability to catch the flight was cancelled. Stories like that make me root for the company involved to be one of the casualties of this event.
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49 minutes ago, KennethT said:
Maybe... I've always thought they poured boiling water over, drain, the put in jar with vinegar salt and sugar
Sounds good to me. I'll see what I can get my hands on as far as a replacement for the mustard greens goes and give it a shot. I've made khao soi plenty of times and just ate it without the mustard greens and enjoyed it, just thought it'd be fun to give it a try with all the traditional stuff in the bowl.-
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2 hours ago, KennethT said:
The pickling liquid is totally different. Plus, sauerkraut is typically fermented whereas the pickled mustard greens are not.
Ok, I'll have to do some more googling. The pickled mustard green recipes I found basically said to salt the greens, put them in a jar with any desired flavoring ingredients, cover with water and let sit until sour. -
1 hour ago, KennethT said:
Personally, I've always found that the overriding flavor of pickled mustard greens is the pickling itself... So maybe some type of cabbage?
Thanks! That's something I can play around with. Wouldn't that end up pretty much like sauerkraut though?1 hour ago, blue_dolphin said:I'd consider turnip greens or radish tops as both have a little bite.
Collards or lacinato kale don't have the bite but have similar texture and should work.
Turnip greens probably won't be an option but I'll check. Radish tops are a possibility. I have lots of collards but they've already been blanched and frozen. They're never available here fresh, I had to order them at work and don't really want to buy another 20 bunch box for this. I can get kale here. I'm not a kale expert but I'm 99% sure it's not that type.
How long does Almond Extract last?
in Cooking
Posted
I've never bought it in that quantity but the small bottles of "pure almond extract" available on grocery shelves definitely go off. Or rather, a bottle I had definitely went off. One bottle probably isn't evidence that they can go off, maybe I contaminated it in some way without realizing it. But whatever the cause, it was clearly evident when I opened it that it wasn't being used in anything I was making. There was no doubt, based on the smell, that something wasn't right. I wish I knew how long it had been on my shelf before I noticed the problem but it wasn't something that occurred to me to keep track of. Best estimate is "a really long time" because I don't use it often.