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Author Topic: Food Thread: Kitchen Chemistry  (Read 418683 times)

hector13

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Re: Food Thread: Kitchen Chemistry
« Reply #4920 on: July 10, 2022, 09:56:29 pm »

You learned how not to do something, you came out the other side golden.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4921 on: July 10, 2022, 11:01:56 pm »

Public service bump:

When attempting to make potato patties, do not blend the potato. It makes a mess and does not work.

Yeah, that'll get you gummy potatoes. A block grater is your friend there. Possibly mixed with mashed. And friend with a bit of oil (below smoke point) to give it crispiness.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4922 on: July 11, 2022, 05:30:21 pm »

Grate em, dry em (press between paper towels imo), mix em with flour and grated onion and salt and pepper, and then fry em.

If youre blending them youd have to like.... i dunno, deep fry em at a high heat. Also probably not what youre after.
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nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4923 on: July 11, 2022, 06:36:27 pm »

Yeah, it was the moisture content that killed you there. While I'm not a fan of using paper or cloth on my food prior to cooking it, it's honestly the best way to get rid of excess surface moisture. When doing meat, I usually salt it, let the salt draw out the water then pat the water off with a paper towel. You get a way better sear doing that then just throwing them straight on the grill/in the pan.

You should look up potato gnocchi (that would require looking at a recipe though....) It's just potatoes and flour, par boiled then pan seared. I'm sure the secret to consistency is somewhere in there.
« Last Edit: July 11, 2022, 06:38:20 pm by nenjin »
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hector13

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Re: Food Thread: Kitchen Chemistry
« Reply #4924 on: July 11, 2022, 09:20:18 pm »

Grate em, dry em (press between paper towels imo), mix em with flour and grated onion and salt and pepper, and then fry em. Boil em, mash em, put em in a stew.

If youre blending them youd have to like.... i dunno, deep fry em at a high heat. Also probably not what youre after.

FTFY
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Vector

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Re: Food Thread: Kitchen Chemistry
« Reply #4925 on: July 11, 2022, 09:40:11 pm »

You should look up potato latkes

ftfy
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4926 on: July 11, 2022, 09:44:38 pm »

pass 'em the latke, matke

it's an amusingly threatening song about food

you gotta eat if you chokes you :D
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4927 on: July 12, 2022, 12:24:19 pm »

Latkes are the superior form of crispy potato cakes.
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GiglameshDespair

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Re: Food Thread: Kitchen Chemistry
« Reply #4928 on: July 12, 2022, 03:39:42 pm »

I tried making meatballs for the first time. I used beef-pork mince with mixed herbs, and before hand i fried up some red onion with crushed chillies and added to the mix. I used an egg and some cornflour for the binding.

It... sorta worked? Half of them fell apart and half of them worked fine, and I'm not really sure why. Maybe I didn't have enough binding mixture? OPne of my friends suggested I might have had too much onion or it wasn't fine enough, but it was one onion for 750g of meat, so I can't imagine that was too much.

I think I might have put too many in the pan at once, too. It seemed to have quite a lot of liquid in it while it was cooking, but surely most of the water of the onions would have come out previously when they were being browned.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4929 on: July 12, 2022, 03:48:25 pm »

Onions shouldn't produce a truly significant amount of liquid in that case. A lower grade of meat would contain a lot of fat, which would add a lot of liquid.

I usually use breadcrumbs and an egg for my binding agent, and that does the trick. Remember the meat needs to stick to itself, and therefore still needs to be fairly solid. Anything you add like onions would definitely want to be finely chopped, like half a centimeter. The onion (or garlic, in my case) gets in the way of keeping the meatball together if its too big or too much. How big was the onion? I would use maybe..... 4-6 cloves of garlic for that much meatball? It's possible that you had so much tasty onion that the meat couldn't stick to itself.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4930 on: August 17, 2022, 08:01:00 pm »

So I've started just, like. Putting crushed rosemary into things.

It's, uh. It seems to be going well? Would recommend on ramen, various sorts of meat, rice, potatoes. It's got a nice flavor both on its own and especially complementary to other seasonings.
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Rolan7

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Re: Food Thread: Kitchen Chemistry
« Reply #4931 on: August 25, 2022, 12:42:50 pm »

I got two tubes of Impossible sausage because it is/was BOGOF at Food Lion yesterday!  This is even more exciting than Burger King having the Impossible burgers on their 2-for-$6 deal. 

Not quite sure how to use it, but I've been having a lot of fun toasting sliced bread in a pan for breakfast.  I've been cracking eggs on them to make french toast, I guess, which is sooooo easy and satisfying.  I don't add sugar or salt as the bread seems to have plenty already.  This morning I added some hot sauce as it cooled, which worked nicely.  Makes me want to experiment with hash browns again...  I have a jar of sliced jalapenos that'd be great in some breakfast potatoes.

But tomorrow I'll sear an Impossible patty and put that on the toast!  I like using turkey sausage in soups but that seems like a waste for vegan sausage like this.  It's got that unique, almost meat-like taste.  Usually not worth the price IMO (I'm still not vegan nor particularly fond of meat) but it's a nice novelty.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4932 on: August 25, 2022, 04:26:04 pm »

... yeah, mentioning it made me curious as to salt content. 380 mg per 2 ounces, ahaha.

It's actually a little less than some comparable pork sausage brands, but... still.

Semi-related, I've been getting pretty close to making very low salt hamburger patties (75 mg or so per patty, it's not major, and it's pretty much the only salt involve at all) taste dead on like regular sausage. Pepper, chili powder, rosemary, and cane syrup added early to crumbled hamburger during pan cooking, so far -- it's close, but not quite there. Still really damn tasty, but not quite 100% genuinely low sodium sausage-equivalent... yet. Getting there, though.

really I should just, like. Look at the ingredients used to season common sausage, but that feels too easy, y'know? Half the point is the fiddling about.
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Telgin

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Re: Food Thread: Kitchen Chemistry
« Reply #4933 on: August 25, 2022, 07:18:58 pm »

I got two tubes of Impossible sausage because it is/was BOGOF at Food Lion yesterday!  This is even more exciting than Burger King having the Impossible burgers on their 2-for-$6 deal. 

Not quite sure how to use it, but I've been having a lot of fun toasting sliced bread in a pan for breakfast.  I've been cracking eggs on them to make french toast, I guess, which is sooooo easy and satisfying.  I don't add sugar or salt as the bread seems to have plenty already.  This morning I added some hot sauce as it cooled, which worked nicely.  Makes me want to experiment with hash browns again...  I have a jar of sliced jalapenos that'd be great in some breakfast potatoes.

But tomorrow I'll sear an Impossible patty and put that on the toast!  I like using turkey sausage in soups but that seems like a waste for vegan sausage like this.  It's got that unique, almost meat-like taste.  Usually not worth the price IMO (I'm still not vegan nor particularly fond of meat) but it's a nice novelty.

I've been frustrated at my inability to find the Impossible sausage lately.  I saw it at Lidl for a while, then when I wanted to buy some it was gone.

I like Impossible hamburger a lot so I hope it's as good.  The hamburger equivalent is close enough to real hamburger that I use it interchangeably when I have it, and in some ways I prefer it to the real thing.  Depends on what I'm making though.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4934 on: January 17, 2023, 06:44:30 pm »

Yeah yeah, rise from your scoops buried grave.

Anyway, necro to say this: If you haven't put curry powder/seasoning on chicken nuggets, you have something to do with your life now. It's delicious.
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