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Author Topic: Food Thread: Kitchen Chemistry  (Read 301226 times)

Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4095 on: July 01, 2019, 02:18:05 pm »

I actually just made something that's... Sorta ramen-y? Except not at all. It's just a clunky noodle soup thrown together from the only ingredients I had lying around.

So, like, broth was just water boiled up with black pepper, five-spice mix, crushed garlic, some soy sauce, dash of apple cider vinegar, lime juice, cayenne, smoked paprika, pinch of cumin, and salt. Then added the corn and chanterelles I'd apparently picked up cans of, and finished off with adding in some Vietnamese rice vermicelli.


It's not exactly something I'd brag about, but the broth didn't turn out that bad. If I had some proper veggies, it might've even been something more than "Hey, this is actually kinda tast- corn".

Telgin

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Re: Food Thread: Kitchen Chemistry
« Reply #4096 on: July 02, 2019, 09:09:15 am »

As much as I bake I'd expect to have something as simple as a cheesecake down pat by now, but the one I tried to bake yesterday was a mess.  I habitually forget to let things like butter and cream cheese warm up on the counter for a few hours before use and thus have a bad habit of using them when still slightly cold.  Sometimes I'll put them in the microwave for a bit to warm them up before use, but I was tired and in a hurry last night, so that didn't happen.

Cold cream cheese does not work in a cheesecake.  Bad idea.  Do not do.

It never mixes properly, and as I discovered, if you try to make it mix anyway by just running the mixer too long, you end up getting custard from the sugar and eggs in the batter.  Oops.

I haven't tasted it yet but I'm not sure what to expect now that it's baked.  It looks kind of okay, but also kind of clearly different from a normal cheesecake.  The surface is darker and kind of foamy looking.
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Mephisto

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Re: Food Thread: Kitchen Chemistry
« Reply #4097 on: July 02, 2019, 09:42:45 am »

So you made flan?
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Telgin

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Re: Food Thread: Kitchen Chemistry
« Reply #4098 on: July 02, 2019, 12:16:15 pm »

I've never intentionally made flan, so maybe.  I'll have to make a note to do that at some point and compare the results.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4099 on: July 12, 2019, 04:01:14 pm »

The ol' thermometer is reading "too damn hot." And it's Friday. That means, it's time for one of my favorite recipes:

1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)
1 part vanilla schnapps

Mix, and leave in freezer. Stir/shake container sometimes so you end up with slush instead of chunks of ice. Best enjoyed in large quantities with friends, or sitting in front of the air conditioner too hot to function.

It tastes like the old orange push-up pops. Better than a frozen vodka lemonade after a hard day of work, or whatever approximation you get involved with.
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Mephisto

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Re: Food Thread: Kitchen Chemistry
« Reply #4100 on: July 18, 2019, 08:10:46 pm »

I went the opposite direction. Thermometer is reading "fuck you", I made a giant pot of ham and beans.

Simple recipe, but I'm trying to do stuff more from scratch rather than just opening a bunch of cans and dumping them together. This time it involved sorting and soaking an entire pound of dry beans.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4101 on: July 29, 2019, 12:26:15 pm »

Has anyone tried/had luck with non-dairy milk caramel? I shouldn't have dairy, but I need homemade ice cream. Using a coconut cream or similar would be nice.

I'm also taking suggestions for making a frozen custard (with egg yolk that I'll probably screw up the first try). Ibarra Chocolate frozen custard is great for the hot fall days, when you want hot chocolate, but need something cooling.
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Tack

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Re: Food Thread: Kitchen Chemistry
« Reply #4102 on: July 29, 2019, 12:37:45 pm »

Things I've learned today- a sous vide machine keeps a water bath at the perfect temperature for various fondues.

Just went through an entire 1.5hr long movie with two bows of 350C white and milk chocolate semi-floating in said bath on the coffee table, and it was the best.
Not sure how it would go with a white wine/cheese type deal but I guess that's next on the list.

Edit:
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1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)
1 part vanilla schnapps
Like a screwdriver but sexier?
« Last Edit: July 29, 2019, 12:44:06 pm by Tack »
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4103 on: July 29, 2019, 12:49:00 pm »

I knew a gal whose go-to drink was Amaretto and coke.

Amaretto.

And coke.

Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4104 on: July 29, 2019, 12:51:31 pm »

1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)
1 part vanilla schnapps
Like a screwdriver but sexier?

Yeah, I guess so. A lot smoother tasting, from the vanilla and whatever they did to those poor fruit to make Sunny Delight.


I knew a gal whose go-to drink was Amaretto and coke.

Amaretto.

And coke.

The coke would be too overpowering. I did have good results making cherry jello shots with amaretto. I don't remember the other flavors, but this is the one that worked out best.
« Last Edit: July 29, 2019, 12:58:12 pm by Iduno »
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Ulfarr

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Re: Food Thread: Kitchen Chemistry
« Reply #4105 on: July 29, 2019, 03:29:12 pm »

Has anyone tried/had luck with non-dairy milk caramel? I shouldn't have dairy, but I need homemade ice cream. Using a coconut cream or similar would be nice.

My sister made caramel from madjool dates the other day and was very pleased with the outcome.

The basic recipe is:
  • 150gr of madjool dates (pitted and chopped)
  • 250ml milk (can be substituted with almond milk)
  • 1/2 teaspoon of vanilla extract
  • a pinch of salt

1. Put everything in a food processor and mash (not sure if that's the right verb) them until they have a cream like consistency and there are no big chunks inside.

2. Put the mix in a pot over medium-to-low heat for about 10 - 15 minutes, stirring it periodically (a wooden spoon is suggested by the author), until it starts to solidify and it's volume has been reduce by half.

3. Remove from the heat and let it cool.

Variations:

1. Some recipes skip the heating part.

2. You can add/change stuff like adding a tablespoon of cocoa powder and/or a tablespoon of instant coffee if you want or substituting the vanilla extract for hazelnut extract.

GiglameshDespair

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Re: Food Thread: Kitchen Chemistry
« Reply #4106 on: July 29, 2019, 03:52:15 pm »

I knew a gal whose go-to drink was Amaretto and coke.

Amaretto.

And coke.
Eh. As long as you don't have too much coke, that's fine. I'd prefer it without, most of the time, but I don't think it's an unreasonable way to drink it.

Course, I tend to drink the cheaper stuff, if that was the angle of your complaint.
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4107 on: July 29, 2019, 03:56:21 pm »

Straight coke is sweet enough to make me feel nauseous. Coke + sugary liqueur makes my teeth itch just thinking about it.

nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4108 on: July 29, 2019, 04:02:03 pm »

Amaretto + Coke = I don't want to taste my alcohol but boy would I love to over pay for it.
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da_nang

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Re: Food Thread: Kitchen Chemistry
« Reply #4109 on: August 01, 2019, 05:43:14 am »

I had my first Beyond Meat burger. Did a little test to see if it was as good as some say, though it wasn't blind.

Tastewise, you can tell the difference if you taste the cooked patties on their own. But the difference can definitely be masked by the bread, salad, cheese, and condiments. Good on them.

The packaging could be better so I don't squish the patties when trying to get them out.

The patties really like to stick in the frying pan. Minor complaints that can be overlooked.

The one major complaint is still the price. It's 3 per patty, as opposed to their meat-equivalent competitor at 1.5 per patty (or 0.21 if you go for the highly-processed "meat").

On the plus side, though, less GHG. Supposedly. Don't know where they source their ingredients, the patties definitely cannot be sourced entirely locally. So some GHG from transportation.
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