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Author Topic: Food Thread: Kitchen Chemistry  (Read 333087 times)

Wizard of Manaia

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Re: Food Thread: Kitchen Chemistry
« Reply #4170 on: November 01, 2019, 06:02:51 pm »

Get some simmering vinegar water, not boiling! Get your egg crack it into a cup mug or ramekin, something like that, before putting egg in water it pays to whisk it so theres a vortex, then put the egg in. It will be done in little time.
The preparation of your food should not be seen as a waste of your time, you are fueling yourself, enjoy the process and take your time, what else do you have to do but waste time?
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4171 on: November 01, 2019, 06:29:41 pm »

I like to make simple stuff! I roasted a pork loin and then made up a tasty sauce.

Sauce was a regular butter + flour roux, added sherry and sage and pepper and lots of sesame. Milk for volume and reduce. One of the best-tasting sauces I ever made :3
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itisnotlogical

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Re: Food Thread: Kitchen Chemistry
« Reply #4172 on: November 02, 2019, 12:45:09 am »

My wife insists on putting sherry or white wine vinegar any time we make pasta or vegetables, but I'm not really clear on what it's doing for the flavor.
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nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4173 on: November 02, 2019, 05:25:58 am »

I put sherry in my beef strogranoff. Gives it a slightly tangy, kind of savory flavor along with the beef.
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Arx

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Re: Food Thread: Kitchen Chemistry
« Reply #4174 on: November 02, 2019, 10:05:16 am »

I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.

That's a perennial peril of cooking eggs in the microwave. The only surefire way to avoid it is to beat the egg so that the yolk no longer develops sealed-off steam cavities. Alternatively, you can do what my father sometimes does, which is accept that explosions are a part of life and put a plate over the container to reduce the damage.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4175 on: November 02, 2019, 10:24:41 am »

My wife insists on putting sherry or white wine vinegar any time we make pasta or vegetables, but I'm not really clear on what it's doing for the flavor.

I mean, sherry sauces do taste different. Tastes like a sherry sauce. Has a wonderful sweet flavor to it.

Never tried it on vegetables. Will have to do that.
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itisnotlogical

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Re: Food Thread: Kitchen Chemistry
« Reply #4176 on: November 02, 2019, 04:22:17 pm »

Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.

I'm starting to just hate eggs.
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Re: Food Thread: Kitchen Chemistry
« Reply #4177 on: November 02, 2019, 04:45:23 pm »

I bought half of the stuff for potstickers (they didn't have green onion or reasonable-sized wonton wrappers at the first store I went to). Cooking potstickers is fun and delicious, and with only a moderate chance of splattering or burning yourself.

Ground pork (or turkey, or whatever), chopped veggies (cabbage, green onion, water chestnut, ginger root, whatever), toss it in a wonton. Make sure your pan is real hot, so browning takes a few seconds.  Use whatever setting you use on your stove to (barely) boil water, because you'll want the water to boil when it hits the oil without the oil itself burning. Put a few (half full or less) in the pan with hot oil until they brown, put the cover half over it, very quickly toss some water in as you're closing the lid, and let them steam. Seriously, be ready to have the cover on as soon as the water hits the oil. It will steam and splatter. Serve with a combination of soy sauce and chili oil.

It's fun to watch the lid rattle around while the steam tries to escape. Makes a good show for guests.


Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.

I'm starting to just hate eggs.

They take pretty exact timing, and it happens somewhat quickly. Cooking it on the stove is slower, so that window of "cooked correctly" is longer. I'd advise doing that, and also not leaving the kitchen or trying to do anything else while it's cooking. Also, you don't want the water to boil at any point.

Also, they sell eggs by the dozen so you can cook 4-6 of them correctly every time. More, if your standards are low.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4178 on: November 02, 2019, 06:13:01 pm »

Oh my goodness I want to make pot stickers now.
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nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4179 on: November 02, 2019, 06:31:02 pm »

The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.

I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
« Last Edit: November 02, 2019, 06:33:48 pm by nenjin »
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4180 on: November 02, 2019, 06:51:26 pm »

The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.

I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.

That is how I always had them made. What are the benefits to the brown-then-steam method?
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FACT III: "All life begins with Post-it notes and ends with Post-it notes. This is the truth! This is my belief!...At least for now."
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Reelya

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Re: Food Thread: Kitchen Chemistry
« Reply #4181 on: November 03, 2019, 01:22:41 am »

Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.

I'm starting to just hate eggs.

A guy I lived with boiled eggs right in the electric kettle. I can verify, if you get the amount of water right it works a treat. However if you have too little water the egg(s) crack because it boils too fast. Also after the kettle turns off you might need to let it sit for X number of seconds so that it's cooked to the level you want. Pull them straight out after the kettle stops and they might be runny/uncooked. Regular kettles make decent cheap automatic egg boilers but you need some kitchen science since there's no instruction manual for this.

« Last Edit: November 03, 2019, 01:29:00 am by Reelya »
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4182 on: November 03, 2019, 12:38:21 pm »

The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.

I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.

That is how I always had them made. What are the benefits to the brown-then-steam method?

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Superdorf

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Re: Food Thread: Kitchen Chemistry
« Reply #4183 on: November 03, 2019, 05:11:06 pm »

That's a perennial peril of cooking eggs in the microwave. The only surefire way to avoid it is to beat the egg so that the yolk no longer develops sealed-off steam cavities. Alternatively, you can do what my father sometimes does, which is accept that explosions are a part of life and put a plate over the container to reduce the damage.

I do both of these things, and only occasionally does egg plaster the microwave walls.
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itisnotlogical

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Re: Food Thread: Kitchen Chemistry
« Reply #4184 on: November 03, 2019, 05:24:33 pm »

After fearing for my life a handful of times, I've decided that I'd rather cover the cup/bowl/receptacle with a damp paper towel. It won't help with the eggs exploding, but it won't make so much noise when they finally do.
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