Shel_B
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Posts posted by Shel_B
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3 hours ago, KennethT said:
I've added extra grease filtration to my over-burner vent ... etc
My situation precludes doing what you've done, at least AFAIK. Your setup seems quite nice, though, and it appears that you've given a lot of thought to your situation. 👍
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I made a pan-fried burger for lunch today. It's something I rarely do, maybe three times a year, although I truly enjoy such a treat. I rarely make such a burger because my apartment gets smokey and smells somewhat greasy afterwards, and the smell lingers for a day or two.
Is there any way to minimize or, better yet, eliminate the grease in the air? I use the vent over the stove but it does a poor job, and I open the windows and the apartment door to get better air flow through the place. These things help, but the results are only marginally better.
Might there be a cut of meat that minimizes smoke and grease? Cooking at a lower temp (I still would like a nice crust)?
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46 minutes ago, KennethT said:
I'd assume it was the fat as well.
I was equating corn tortillas with cornbread or corn muffins in which there's usually ample fat. After comments here, I checked some corn tortilla recipes and none of them had added fat. Never having made tortillas, this was a learning experience. Thanks!
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10 hours ago, Katie Meadow said:
Maybe flour tortillas are more forgiving. Maybe corn tortillas need to be eaten hot off the press!
To me, the term "more forgiving" means flexible, soft, bendable. Might it be the gluten in flour tortillas that gives them those properties?
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There's a woman in Vancouver who has a successful and well-regarded Thai cooking site. I was referencing something on her site today and came across her video about making Thai-style tacos using easy-to-find supermarket ingredient. I immediately thought of you @ElsieD
https://hot-thai-kitchen.com/thai-taco/
https://www.youtube.com/watch?v=0EyElhNgsG4
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3 hours ago, ElsieD said:
At the moment, I'm just buying the corn and flour tortillas. Do you make yours? I wouldn't mind making them but I would need a tortilla press and I don't want to buy one unless I'm sure I'd use it.
There's a Salvadoran restaurant near me and they make their tortillas by hand. They just toss the dough back and forth between their hands. Sweetie and I got friendly with the ladies there, and they showed us how to do it. It's easy, but it takes some practice.
Here's a woman making tortillas without a press, but using a rolling pin instead of just tossing the dough between her hands.
https://www.youtube.com/watch?v=fA68XXQJN4Y
Unless you have a physical problem that prevents you from making tortillas without a press, you might want to consider one of these techniques.
And here's a review of presses from ATK that might be useful should you decide to go that route:
https://www.youtube.com/watch?v=hG_Wrm-qYyI
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On 7/11/2023 at 6:41 AM, Red Owl said:
Any one make pop overs to serve as a shell for a savory filling, Lobster Newburg or Creamed chicken, etc.?
@Red Owl ... Your old post came up for me while reading a current message. Maybe this will be helpful.
Perhaps you can make a Dutch Baby as a shell for your fillings. The recipe is very similar to that of popovers, and for your purpose they might be a better choice. I make 'em in a small (five or six inch) cast iron skillet which fits easily into my Breville countertop oven. Actually, two of the small skillets will fit into the oven.
Examples:
https://www.lodgecastiron.com/recipe/basic-dutch-baby
https://butfirstwebrunch.com/mini-cast-iron-dutch-babies/
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Take a look at Tacos Quesabirria. Here's one idea for it:
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56 minutes ago, Katie Meadow said:
Thanks, @Shel_B for that. I grew up on the upper west side and my parents never ventured any further for Chinese food, so Tang is unknown to me. But the recipe sounds strange, to mix peanut butter with sesame paste. I've always had one or the other: sesame noodles or noodles with peanut sauce.
I've been collecting and experimenting with this noodle dish since just before leaving NYC for Cali., in 1967, when I first sampled the dish at Shorty Tang's place. There are about thirty variations in the collection and roughly one third to one half of them have both peanut butter and sesame paste. The dish goes by a variety of names and descriptions: Take-out Noodles, Dan Dan Noodles, Tan Tan Noodles, Sesame Noodles, and more. It's never seemed strange to me having both sesame paste and peanut butter in the dish.
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On 4/16/2024 at 5:32 AM, Katie Meadow said:
If you like spicy peanut noodles you should try using Jade All Natural Sichuan Peanut Sauce.
Thanks for the tip. I'll see if it's on the shelf at BB when next I visit. It would be nice to have a fallback.
I usually make my own peanut sauce based on Shorty Tang's version. He was the chef/owner of Hwa Yuan Szechuan Inn, one of NYC Chinatown’s first Szechuan restaurants, back in the 1960s.
If you care to know more about Shorty Tang and his noodle creation, here's a link to more information, including Sam Sifton's version which is considered to be a fairly accurate rendition of Shorty's:
https://ny.eater.com/2011/11/2/6639857/a-family-history-of-shorty-tangs-cold-sesame-noodles
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20 hours ago, Katie Meadow said:
The Chinese grocery store one is kinda cute. I could see losing that little detachable thing in short order. I agree that garlic presses are very annoying. Sometimes I just use the box grater instead. That's annoying too, but easier to clean.
Yes, a press can be a PITA, but sometimes it's the right tool for the job, as is every other way of dealing with garlic.
Have you considered the shark skin and ray skin graters. I saw one in use recently and have become intrigued.
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20 hours ago, JoNorvelleWalker said:
+1, although it is a bit of a PITA to clean and I sometimes wish the hopper was bigger. But the results are quite good. I remember when ATK/CI did their review and commented that the holes and their placement were excellent, which waswhat motivated me to purchase it. It's also well-built and sturdy.
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On 4/14/2024 at 5:55 PM, Alex said:
OXO (eG-friendly Amazon.com link) to the rescue!
Not recommended because the number and size of the holes makes it difficult to easily control the result. The hopper is somewhat small. I bought one and gave it away. YMMV
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On 2/26/2003 at 1:35 PM, Stone said:
I find it lets out too much of the oil resulting in too strong a flavor (if raw) or easily burnt flavor if cooked at all.
It can result in too strong, or intense, a flavor, but there are plenty of ways to control that. Likewise, the garlic being easily burnt.
For example, we know that adding a small amount of water to the oil in which the garlic is cooking can eliminate the chance of the garlic burning. Or adding the garlic after other ingredients.
There are times when I want the garlic to be as fine as that which comes from the press as it blends into sauces more smoothly and innocuously, almost disappearing. Other times I'll throw an entire clove or more into a dish only to remove it/them when the subtle flavor has been given up, other times I'll grate it, or make a paste, or add large pieces to a dish. Removing the core from the clove will temper its intensity.
The flavor and intensity of garlic is easily controlled.
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1 hour ago, Kerry Beal said:
And why is it a LOT healthier?
After discovering the product, I did some poking around, and came across this discussion about its health benefits. In short, to my understanding, they are somewhat mixed. I think you'd have to consider which aspects of the product are most important to you, how you'll be using it, and which version of the product you'd be using. You can read this and make up your own mind ...
https://www.healthline.com/nutrition/pb2-powdered-peanut-butter
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Thanks for all the suggestions for using this product. I never thought about adding it to oatmeal ... sounds like a great idea. I'll be picking up some of this product shortly and am looking forward to trying it.
I love spicy peanut noodles, and this certainly seems like it can somehow be used in such a dish.
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This morning I discovered this product. Just add water. Has anyone tried it? For what have you used it? It might be nice in some spreads or sauces ...
There's also a version without added sugar or salt, although there's very little added sugar in this version and salt s considerably less than in a comparable amount of typical peanut butter.
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Momofuku Says It Will No Longer Enforce ‘Chile Crunch’ Trademark
On April 12, Chang released an episode of his podcast The Dave Chang Show apologizing and responding to the chile crunch debacle — by announcing that Momofuku will no longer enforce the trademark
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7 hours ago, btbyrd said:
Porcelain will stain and discolor over time. Much of it can be removed with Bar Keeper's Friend,
5 hours ago, liuzhou said:About 50 years ago. I read somewhere that Le Creuset could be cleaned using bleach.
6 hours ago, Katie Meadow said:After using Le Creuset cookware for fifty years all I can say is that it doesn't stay pristine white, the way it looks on cooking shows. It definitely stains over time.
Here's an 15yo 5.5 quart Le Creuset pot that has not seen bleach, BKF, or had a particularly easy (nor a particularly difficult) life. Just cleaned with Dawn dish detergent, hot water, and a simple scrubber sponge.
It's clearly not pristine, but not even close to the condition of the pot shown in my original post, and the many other pots that I/we have seen. What am I doing wrong <LOL>?
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20 hours ago, weinoo said:
Don't forget tapioca starch!
I always carry a small package of tapioca starch in my Go-Bag for those unexpected thickening emergencies that happen when on the road.
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Badly stained cookware is often seen on cooking videos. Here's a pot used in a recent video from a well-known cook and food writer:
I will admit to being ignorant about such things, but it seems to me that cooking in such a pot might have some drawbacks. It's harder to see fond develop, maybe food will stick more easily, perhaps it will contribute to adding more and deeper staining, and it might affect heat transfer and overall cooking quality. Could continually cooking in such a pot ultimately damage the cooking surface? Is the surface already damaged?
Am I being overly concerned? Are my concerns unfounded? Essentially, I don't really care that much about how other people treat and use their cookware, and I somewhat like the patina that comes with age and use, but I am curious about the downside to treating and using cookware in such a manner.
What are your thoughts on this?
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Thanks to everyone for their input. Very helpful ... 👍
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I've always used corn starch as a thickener. Over the last number of months, potato starch has shown up with greater frequency in recipes to use as a thickener.
Is potato starch gaining in popularity, or am I just becoming more aware of its use? More to the point, what are the advantages/disadvantages of these two thickeners? When do you use one or the other?
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Boiled/steamed/poached eggs? Pretty unpretentious, low fat, good protein percentage, simple, easy, inexpensive.
Chicken breasts can be prepared in numerous low-fat ways. Sunset magazine's pepper steamed chicken is a favorite here and a nicely poached piece of chicken can be something very nice. There are many recipes and techniques for poached chicken.
Apple cider braised turkey thighs? I've had good results with that and my guests have liked the dish.
Over the years I've been making variations of turkey/bean chili, sometime with little or no oil. Pretty simple, add herbs and spices to taste.
Variations of the Native Americans' Three Sisters Stew might be worth considering.
I'd be happy to send you these and other similar recipes.
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Pan Frying a Burger
in Cooking
Posted · Edited by Shel_B
Clarity of intent (log)
There are a few reasons why that's not a reasonable solution for me, although I have given thought to setting up an outside grill, although that would supplement indoor cooking on the stovetop.