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Author Topic: Food Thread: Kitchen Chemistry  (Read 469429 times)

Caz

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Re: Food Thread: Kitchen Chemistry
« Reply #4845 on: December 05, 2021, 06:34:01 am »

Also be careful with wild fowl (or game for that matter). It can contain lead. Chew carefully, don't swallow the bullet fragments.

I once discovered a lead shotgun pellet when biting on a piece of christmas dinner duck.

it an extra source of lead.

bacon-wrapped with oil and grilled seem an idea, if their cute faces didn't seduce me everytime. i got one day.
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nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4846 on: December 24, 2021, 01:30:13 am »

Bit of a humble brag. My boss got the staff a gift box for Xmas.

Spoiler: Box (click to show/hide)

Two hefty ribeyes, a Sous Vide kit (cooker and vaccum sealer), Caviar, some miniature pickles made by one of our customers, cheddar made by yet another one of our customers, salsa made by (you might have guessed) a 3rd one of our customers, a wheel of Brie and a bottle of wine made by people we don't work with. (The box in the pic was for someone who doesn't drink. The rest of us got a bottle of Portuguese Tinto Red.) And a coupon for ice cream from the place that made the cheese.

So I decided to try the steaks Sous Vide.

Spoiler: French Sorcery (click to show/hide)

Sea salt, cracked black pepper, a smashed up clove of garlic and fresh basil.

Let it cook at 178 degrees for two hours, then gave it a quick sear in a pan.

The results:

Spoiler: Meathalla (click to show/hide)
Spoiler: OMNOMNOMNOMNOM (click to show/hide)

It was perfectly rare.

Was it the best steak I have ever eaten? I'm not sure.

But I know it's the only steak where I finished every single last piece. Everything was so tender, there was little difference between fat and flesh texturally, no gristle or tough connective tissue. I know a lot of that is the cut, but still. I normally avoid the fat on cuts of steak like this, but it almost did melt in the mouth. The garlic and basil also really permeated the whole thing in terms of aromatics but not necessarily flavor. I could have let it go for longer (as much as two hours longer) and it would have gotten even more tender. But I like my steaks rare and 2.5 hours is about the most you can get away with.

Pretty cool! About my only complaint is I don't like cooking in plastic, even "food safe" plastic. Other than that it was frigging delicious and I have one more to cook up. But I stuck it in the freezer after vaccumm sealing it. Honestly while the Sous Vide was great, I'm almost equally excited about the sealer.

Kinda wondering what seafood would be like Sous Video. I bet lobster tail is amazing.
« Last Edit: December 24, 2021, 01:56:17 am by nenjin »
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4847 on: December 28, 2021, 04:07:46 pm »

So, like, two observations.

One, the proper way to make lemon frosting is to just squeeze out a lemon over a pile of powdered sugar. That's, like, it. You empty one whole lemon's juice onto a pile of powdered sugar and stir. You can put a little dash of water in there but you ain't gotta'.

Two, lemon frosted snickerdoodle cookies are incredibly good. "Holy shit what majesty did I just concoct" tier cookies. It was just the betty crocker snickerdoodle mix, I think, with that frosting on top. Pretty sure it was the best cookie I've eaten in the last decade.
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Superdorf

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Re: Food Thread: Kitchen Chemistry
« Reply #4848 on: January 11, 2022, 09:06:42 pm »

One, the proper way to make lemon frosting is to just squeeze out a lemon over a pile of powdered sugar. That's, like, it. You empty one whole lemon's juice onto a pile of powdered sugar and stir. You can put a little dash of water in there but you ain't gotta'.

Tried the lemon frosting thing on some brownies, with enough juice to make it more of a glaze. Would recommend!
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4849 on: February 08, 2022, 06:13:09 pm »

thin cut pork chops, marinated overnight in unsweetened cinnamon applesauce, pan cooked including the sauce: really, really good I did not prepare nearly enough of this stuff holy shit
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4850 on: February 08, 2022, 06:49:46 pm »

I've just started thinking about marinades. Gonna delve.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4851 on: February 08, 2022, 07:21:13 pm »

It's my understanding you can get really fancy with them!

... you can also dump a pile of meat in a bag full of applesauce and leave it in the fridge overnight and make something delicious. So, y'know. Plenty of space to play with :P

e: also finally got around to trying to make home fries in our air fryer, which, uh. Take potatoes, cut them into 8ths long ways, then half everything (basically cut them into 16ths), season to taste, fry at 400f for about 15-18 minutes. Turns out it's stupid easy. Seasoning this time was olive oil, paprika, black pepper, and curry powder. Was pretty okay! Definitely could have used salt (or something equivalent), but 2/3rds* of the people I was cooking for are supposed to be minimizing the stuff, so.

*among which is now me, which is... probably going to lead to a lot more cooking in the future. It is goddamn impossible to find unsalted frozen or otherwise preprepared food, especially at a price point that isn't ridiculous.
« Last Edit: February 08, 2022, 07:40:56 pm by Frumple »
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4852 on: February 09, 2022, 01:09:31 am »

thin cut pork chops, marinated overnight in unsweetened cinnamon applesauce, pan cooked including the sauce: really, really good I did not prepare nearly enough of this stuff holy shit

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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4853 on: February 09, 2022, 10:33:52 am »

but yeah, continuing with the pork chops I've cooked the last bit for breakfast

from this, confirmed (had never actually tried it, but it made sense): if you have lemon juice and pepper, you have lemon pepper that just hasn't been mixed yet. Works just fine.

from that, another nice, simpler, pork chop thing: baste with lemon pepper as you're flipping, then in the last bit of cooking drizzle a bit of syrup on them (cane, in this case, maple'd probably be better, honey would like work just fine, etc.). Verra good. Got that lemon pepper flavor that goes great with porkchop plus just a hint of sweet to make it all the better.
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Eric Blank

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Re: Food Thread: Kitchen Chemistry
« Reply #4854 on: February 12, 2022, 01:24:42 am »

I need a machine that can reverse entropy. Not for infinite power or the greater good, but to subtract 90 seconds of baking time on my pizza.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4855 on: February 12, 2022, 02:37:59 pm »

Question for our mushroom gurus.

Someone has given me a recipe that involves undried morel mushrooms. However, these often contain worms is what both they and the internet tell me. I have discovered that this is a mental squicky that I cannot overcome. What would a good replacement be? Oyster mushrooms seem to be what google thinks.
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martinuzz

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Re: Food Thread: Kitchen Chemistry
« Reply #4856 on: February 12, 2022, 03:44:06 pm »

You could also try the king oyster mushroom, it has a bit more flavour. It appeared in our supermarkets less than a year ago and it's a good addition to the assortiment.

https://en.wikipedia.org/wiki/Pleurotus_eryngii

EDIT: when you use normal oyster mushrooms, don't cut them with a knife. Instead, gently tear them with your fingers. It preserves their flavour.
« Last Edit: February 12, 2022, 03:47:09 pm by martinuzz »
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4857 on: February 13, 2022, 09:22:21 pm »

... yeah, I think I've got air frying potatoes mostly down, now. Dice 'em good, stick in a bag with a bit of oil and pepper (and whatever else, but just the oil and pepper work just fine), shake, stick in fryer at 400 for about 15 minutes. Frumple can make breakfast scrambles! Eggs and potatoes and cheese and <whatever else> (one I'm eating for last meal is bacon bits and a slice of sammich ham; one I fed to grandparents also had onion and mushroom). They good.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4858 on: February 16, 2022, 01:51:28 pm »

O dang I hadn't tried dicing em, just like, french fries. Imma do that tonite.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4859 on: February 16, 2022, 07:10:46 pm »

I just cooked the weirdest thing I've made in... years, I think. Egg noodles, cooked with beef broth, with egg and cheese and turkey bacon and milk cooked in near the end, eventually with some bacon bits and pepper added.

And, like.

It didn't have a flavor. They were borderline tasteless.

But.

I ate that bowl of noodles like I was starving. They were basically tasteless but incredibly eatable, for whatever reason. Inexplicably edible non-noodles. It was like it was orthogonal to food and my stomach really, really wanted it. I can't call it good, really, it was just... something. Something really enticing but also something that really shouldn't have been.

someone that actually knows cooking please help what did i do
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