EatingBen

Why would you use flaxseed oil? Or need a particular brand of dish soap? my wok is completely none stick, eggs will slide right out of the wok without a moments hesitation, it’s cleaned with whatever dish soap I have (yes, I wash my wok dish soap doesn’t remove seasoning) and a plastic scrubber then wiped with vegetable oil. before cooking I wipe it out with a tea towel. there’s a lot of crap being bandied about how to season a wok but even one that is unseasoned that you use the proper cooking techniques with will have minimal sticking issues if any at all. I do see a lot of people who proclaim to know how to use a wok setting up all kinds of silly methods to test seasoning yet use a wok like a regular skillet. A wok is not a skillet, if you want to cook in a skillet use a skillet not a wok. Otherwise learn to use the wok properly and you’ll have one of the most fantastic cooking utensils in your kitchen.

Roller ones are good for tons of things, I wouldn’t give up my kitchen aid pasta attachment for anything it makes fantastic ramen noodles. Soba noodles, pasta sheets for lasagna.

How can anyone come out with the statement dried pasta is best?? also, ive a coffee grinder i use 4 to 6 times a day (coffee for me and the other half) Does this person not understand how to use these tools?

I only scrub the wok clean using a scrubbing brush and lots of dishwashing liquid, then I blue the wok, scrub with water then oil and cook over high heat. Takes about 45 minutes max after that it will naturally begin to develop a good coating but nothing sticks anyway. while I’m sure lots of ways work the simplest is to use the wok and let it happen naturally.

Dry the meat, flour, egg, panko, rest for half an hour (can do in the fridge I don’t tend to) then into oil. I find the resting makes it all more sticky and also let’s the flour/bread absorb more of the egg evenly. I’ve breaded meat the day before as well and it sticks even better. oh and add salt/msg to the flour. To the flour I’ll also add potato starch but these are all extra things rather then technical naked fried chicken.

Spreadable when cold will need something with much more liquid, also I think maybe some kinda gum in a tiny quantity to help give it holding power. The flowing when warm is soft but solid block when chilled I’ve done a 1:2 cheese liquid ratio and it was somewhat thin but it will really depend on the cheese

Salt, butter, oil, gums, emulsifiers, wok. Except for the wok I’m now buying these things in bulk quantities to keep up. Oh also lemon and lime.

On the recipe Chicken Nut Puffs what is “seasoned salt” exactly?

Umm, titanium if you can find a pan of sufficient size. Shouldn’t present an issue for salt corrosion. Unless it’s not pure titanium.

I have this problem, or I’ll flick through them and then never open them again. im trying to change that and crack open a good to browse but it’s slow going.

I don’t think you will have done anything detrimental to the glaze just extended the amount of time to make it. There will likely still be a low quantity of fats emulsified into the sauce but otherwise the results are the taste, does it taste good!

As AAQuesada said, piping bag but most importantly you need to do it correctly. Trying to swirl it in will result in lots of bubbles, it’s no longer ant farm but an aero bar. Put the tip of the bag in the middle of the jar, squeeze hard and fast and once about half full then start lifting the tip of the bag. The faster you can push out the pate the cleaner it will appear in the jar. It’s worth the effort but first few attempts are going to look rough as heck if you aren’t used to it. if you have big piping bags that are strong once you’ve filled them with the pate but before you snip the end off and if you are brave swing the bag around a half dozen times to help push air out of the mix. If you end up with a pate plastered ceiling I can’t be held responsible but I might send you a ladder and a box of your preferred cracker.

I e never put the seasoning in with the cooking water. I spray it using a sprayer while using a paddle to mix. Rinsing cleans excess starch and dust, the rice ends up shiny, nicer textured and produces a nicer bowl of rice. Japanese rice isn’t gluggy sticky, the grains will stick to one another but pull apart easily and once you add the seasoning properly the grains of rice get really shiny.

I’ve been using it for ideas since I got it. Made a few of the full dishes as well. It is a good site. If you haven’t the stock pastes work well when you are making not clear “foods” that call for stock. Making bread is awesome but watch your machine doesn’t try going for a walk.

I recently purchased a thermomix and it took me 4 years to do it. as an avid cook, lover of good food and enjoy cooking everything from scratch (and sometimes compulsively EVERYTHING from scratch) it has quickly found a home in my kitchen. Is it worth the cost? For me, obviously yes. As a blender/food processor it’s brilliant and stupidly powerful it will emulsify butter back into milk to make cream. I’m still appalled at doing that but it did. It’s amazing for what it is, the fact you can put stuff into the machine set it to heat to a set temp and leave it stirring for however long you want is brilliant. I’ve mixed cakes, sautéed onions, the sautéed mushrooms are pretty damned amazing. I’ve done lime curd and it requires nothing from me just throw it all in and wait until it chimes at you to say it’s finished. I’ve made bread (including kneading) all types of pastes for Thai, Malaysian, Indian curries and sauces. It’s fantastic using it with gels and other modernist powders to thicken. Although if you want to thicken a sauce you can just throw in corn flour and turn up the speed to blend it in. I’ve turned cinnamon sticks into perfect fine powder and milled down all kinds of things. Also made perfect hot chocolate. I’m only a couple of weeks in, this machine is expensive (no, I’m not made of money) and I can cook with the best of them but it’s saving me time and I’m doing a lot more cooking now that I can leave the attention kinda stuff to a machine and I do all the more interesting fun bits I enjoy. For those who are zero cooks or only somewhat alright at it or heck even people like me, I’m learning tons using it and also using cookidoo (the online thermomix cookbook) it’s giving me ideas for tons of things and teaching others how to cook more delicious tasty food really easily. Mostly I see people either take to this like its a life style (as in, we’ve all here taken cooking good food as a life style lets be honest) or they get a little scared off. Thermomix is a tool, all these people who love it could be doing all these things without it but cooking especially really good cooking can have a high barrier to entry with knowledge and the thermomix drops that and helps you out, makes it easier and somewhat more fun. It’s getting used every day since I got it, sometimes repeatedly. It’s excellent kit! Also, anyone thinking about it go watch hot wet rice on YouTube… its funny as heck.. also risotto in the thermomix is stupid easy and as good as anything I’ve made,

Loving the silpat idea. The oven has enough supports for 4 rows? Wonder if getting extra racks would be worth it, not so much for putting massive quantities away but would be cool making roll up fruit sheets

I was thinking the same

Very true and you can still bag sous vide in an oven. I wouldn’t give up a water bath but want the ability to do more that don’t require some weird platform type setup to use ramekins or making egg bites in Teflon coat cups, or making just a ton of stuff where temp control and not having to resort to jars is ideal.

I’ve had sous vide meats that have been sous vide in an oven before. The pork belly skin ain’t anywhere near as soaked and actually developed a crackle that was very nice, red meat was still just as juicy but the outside sear was just better from not having soaked in it’s own juices. I love sous vide, I use it all the time (almost daily) but I want more from sous vide that I can’t get from the bagged approach. I should clarify, the meat itself wasn’t better because it was sous vide in an oven over a bag, it was still as tender and delicious, the results where the same but just finished better. another one however, custards in an accurate temp controlled oven, eggs, the list goes on. I can I,aging hundreds of different things I can do in an oven with accurate temp control to sous vide levels even just for presentational

Would people who already have an APO please start using and posting more and making more YouTube videos so that I can fight harder to not buy one please! These things seem so good, I’d love to do a sous vide pork belly in one.

Put the rice seasoning in a spray bottle with a fine mist and lightly mist the rice as you fold and fan. It will more evenly coat the rice and also add less seasoning. Most people are far to heavy handed with the seasoning. Also make sure the rice is well washed before cooking. you really don’t need much seasoning.

I do this a lot, I’ll cook the vegetables at a higher temp then add meat and cook at a lower temp since the protein cooks so much lower effectively the vegetables don’t continue cooking. I make all the vegetable parts together chill then bag (either into a fresh bag or more often go from a pot) with the meat I’m using and let it cook. I also reduce the amount of liquid going into the bag by evaporation or starting off with less liquid because the meat will put a lot into the bag too. It is a far better way of cooking and when bagged properly can sit in the fridge for a week without problems and freezes really well. Always bloom spices in a pan with oil though, Oven roast mushrooms before adding to the bag, sauté onions well, be careful with the herbs and spices sometimes you don’t need as much as for a slow cooker version. Careful with the liquids you can always add more at the end but taking it away by boiling destroys all the effort you went too.

He ain’t wrong, it’s delicious far better then any Moroccan lemons I get at the store!

Hey guys, need a small amount of help. About 6 ish months ago I was given a pile of lemons that I decided that since I couldn’t turn it all into lemon curd I’d use a few and make cured lemons. I then promptly forgot about them in the back of the cupboard (in plain sight) not it appears the lemon juice and salt has created a jell and I mean that rather literally the lemons are encased in a jell of lemon juice and salt and can’t be poured out of the jar. The top oxidised but the smell is lemon and the ones under the top are still nicely yellow. I’ve never had lemons do that, I’m assuming it’s the pectin in the lemons but I’m hesitant to eat them. Thoughts? I’ve had Moroccan lemons before and they’ve always been liquid never jelled.

I’m definitely gonna need to try a few other blends... I wouldn’t use mine in a cookie but I could see with a few adjustments it would be good