what's cooking? part 5: 2017-2027

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Well with a blasphemous electric grill set as high as it will go and a weight on top to apply a little pressure you can sear both sides at once

But yes, 3-4 minutes on each side works too

El Tomboto, Saturday, 31 March 2018 01:20 (five years ago) link

What was different about the rub you made to tonight to the ones you normally do? I have never in my life cooked a good steak. One day...

Yerac, Saturday, 31 March 2018 01:31 (five years ago) link

What is EVOO?

Today is a perfect day to light the konro and the rest of that recipe sounds delightful.

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 01:34 (five years ago) link

i sous vide steaks nowadays but molly stevens' sear-roasting method served me well before that. i can post a version of it if anyone is interested.

call all destroyer, Saturday, 31 March 2018 01:39 (five years ago) link

Ah, olive oil

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 01:42 (five years ago) link

Ed: olive oil.

Yerac: the 1.0 was just one part of each of the following: kosher salt, black pepper, garlic powder, parsley flakes, and a dash of cayenne.

I’ve fiddled with adding stuff and then going back to the basics for years.

El Tomboto, Saturday, 31 March 2018 01:42 (five years ago) link

I’ve had really good luck with the reverse sear for steaks which is basically the crude version of sous vide - low oven til it reaches a certain temp then a raging hot cast iron pan for like a minute on each side.

joygoat, Saturday, 31 March 2018 02:08 (five years ago) link

Just grill it on the day you buy it and all that fuss becomes sort of irrelevant, imo.

El Tomboto, Saturday, 31 March 2018 02:43 (five years ago) link

uh

gbx, Saturday, 31 March 2018 03:00 (five years ago) link

bought a new wok. So this week has been pad thai, pad see ew, pad see ew, and khao pad tonight. New wok is bad for my health.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 03:11 (five years ago) link

Well now I have a nice big porterhouse and enough time to rub it and let it come up to room temp.

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 03:22 (five years ago) link

i did not personally know what you were saying but now i do
most of the time people talk about steaks idk what they are aiming for -- this perfect steak everyone wants is maybe something i have never eaten? i am pretty satisfied with the steaks i have cooked but who knows, maybe they are bad? i don't think so. usually i cook for 3 min each side on highest heat (indoors) and outdoors just hope for the best (have only done this once maybe)

weird woman in a bar (La Lechera), Saturday, 31 March 2018 04:05 (five years ago) link

When I was younger I didn't know the rules about getting the proper pan hot enough, meat being room temp, patting it dry and resting. I don't make a lot of meat so I kind of just gave up. I would rather order it out instead of messing it up.

I have never been able to replicate restaurant pad see ew. Something about the char or sweetness is off.

Yerac, Saturday, 31 March 2018 13:59 (five years ago) link

I've never done a dry rub either. I only recently learned that my mom puts egg whites on chicken before a sautee/fry. Never knew it makes it tender/keeps moist???

Yerac, Saturday, 31 March 2018 14:02 (five years ago) link

we're making salteñas for tomorrow, so we have to start tonight in order to get the gelatin going. you make them like I guess xiao long bao are made. every salteña is judged on how much liquid is still in it when you bite into it.

droit au butt (Euler), Saturday, 31 March 2018 14:06 (five years ago) link

getting restaurant-style char in a home wok is tough imo

call all destroyer, Saturday, 31 March 2018 15:01 (five years ago) link

need those BTUs

I have promised myself an outdoor high powered wok burner when I move into a proper home

gbx, Saturday, 31 March 2018 15:10 (five years ago) link

I have one burner labeled "power boil" that I use. The new wok is not non-stick coated, obviously. I've been getting it as hot as possible before adding oil, and it is somewhat uncomfortable to be around. Been using fresh noodles, and the last step of the recipe involves adding dark soy sauce and letting things sit awhile between tosses to get a good char. It's from the Night+Market book, which has been great with everything so far.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 15:48 (five years ago) link

Euler fam's salteñas going to rule. Still need to try one of these.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 15:59 (five years ago) link

I didn't realize saltenas were suppose to have liquid in them. I think I have never had one then. I am making taiwanese DUMPLINGS! from scratch (tofu veg ones). This is going to be my 3rd weekend in a row doing it. I go through spurts of doing it a lot and then not again for months.

Yerac, Saturday, 31 March 2018 16:18 (five years ago) link

Just discovered that coconut milk makes a major difference to taste in the stir fry/curry/whatever I make frequently.
Made a large amount of it without yesterday then added the coconut milk to what I warmed up today.
Lovely.
Now need to work out how to do it economically and how long a part can lasts in the fridge.

Stevolende, Saturday, 31 March 2018 16:35 (five years ago) link

yes the juiciness is the key, grandmothers judge new partners by how well they can pull it off (we rarely can).

I need to try to make DUMPLINGS! at home. there's a place in Belleville that makes fabulous ones that they also sell frozen, and I normally just go there.

droit au butt (Euler), Saturday, 31 March 2018 16:40 (five years ago) link

Ohh, yeah. When I am in NYC there are a couple of places that have decent (thick skin) frozen ones so I usually try to keep them in the house for emergencies. It's just time consuming to make from scratch but super cheap to make 50-75 at once. I try to make the dough and most of the filling one day and then roll and fold them on another day. I make my spouse cook them since I am usually done with the whole process by then.

Yerac, Saturday, 31 March 2018 17:25 (five years ago) link

Euler, is the Belleville dumpling place Ravioli Chinois Nord-Est?

klu, Saturday, 31 March 2018 18:13 (five years ago) link

tout-à-fait !

droit au butt (Euler), Saturday, 31 March 2018 20:38 (five years ago) link

So I decided to make a quick batch of hand cut noodles with random sauce/toppings today for lunch. It somehow ended up being the most like pad see ew that I have ever made before. It might've been my generous use of mirin that gave it enough sugar. Who knows?

Yerac, Tuesday, 3 April 2018 18:54 (five years ago) link

sounds good! The recipe I follow includes 1-2 teaspoons of sugar in addition to any already in sauces. I've been trying to improvise dishes more frequently, but I am still largely a recipe follower, constantly searching out trusted cooking texts. had my first crispy rice salad the other day as reference for my own attempt later this week. crispy rice salad lived up to the hype.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:02 (five years ago) link

I am a big recipe follower for the first 1-2 times I make something, but after that I get lazy and just put in the things I like. Although, I have been making a lot of Indian food this year and always doublecheck several recipes and kind of keep altering them. I still haven't settled/figured it out yet for all the indian sauces. It might just be a matter of not using ghee.

Yerac, Tuesday, 3 April 2018 20:08 (five years ago) link

The sauce I made today, I think in my mind thought I was going to make a hot oil noodle thing. So i started out with red pepper flakes and garlic slivers in sesame oil. I think added spinach, tofu (it was the filling from DUMPLINGS! I made earlier so it already had ginger, green onion, cilantro etc.) and the noodles (made from scratch). Then poured in splashes of fish sauce, mirin, soy sauce, balsamic I think that was it.

Yerac, Tuesday, 3 April 2018 20:11 (five years ago) link

what is your fish sauce brand? do you ever buy fancy fish sauce like red boat?

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:53 (five years ago) link

No, I am in Chile right now, so i have limited choices. Using the one with the squid on it.

Yerac, Tuesday, 3 April 2018 20:54 (five years ago) link

I am too, but I actually have choices ha

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:56 (five years ago) link

it's the fishiest one I have ever used.

Yerac, Tuesday, 3 April 2018 20:59 (five years ago) link

hmm. do you find it to be overly salty? I used it in some nam prik and thought maybe it was a poor choice for that.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 21:01 (five years ago) link

All the fish sauces I have used are salty. I try to make sure to cut down on soy sauce or miso if using fish sauce. Or to make sure to cut it with acid or something sweet.

Yerac, Tuesday, 3 April 2018 21:40 (five years ago) link

I also think these noodles came out so well because I made a single serving size. So I didn't overcrowd the pan and the amount of stuff I added was probably more spot on than if I had made a whole batch to feed 3-4 people).

Yerac, Tuesday, 3 April 2018 21:48 (five years ago) link

a lot of stir-fry noodle recipes i’ve worked from (pok pok book comes to mind) tell you to do noodles one serving at a time.

call all destroyer, Tuesday, 3 April 2018 21:58 (five years ago) link

Oh damn. That seems like a lot of work. But obviously that makes sense and the taste of these noodles would probably be worth it 10xs over.

I only ever went to pok pok once. It was fine, I just thought a lot of things had too much sugar in them, or maybe that's just not my style. How is the book?

Yerac, Tuesday, 3 April 2018 22:01 (five years ago) link

worth checking out IMO, the yam tuna salad is fairly easy and so delicious

sleeve, Tuesday, 3 April 2018 22:12 (five years ago) link

the book is pretty impressive in its detail, and it definitely can be cooked from, but sourcing enough ingredients and doing the planning to put together anything resembling a meal is....a commitment.

call all destroyer, Tuesday, 3 April 2018 22:15 (five years ago) link

yeah, yenbamroong also says 2 servings at a time max for stir fry. will check out the pok pok book as well.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 22:21 (five years ago) link

The first time I bought fresh shahe fen, it was a bit dry. This made the noodles difficult to separate into long strands. I have since learned that you need to grab from the packs in the back to get truly fresh ones. It seems obvious now, but it has made my stir fried noodle addiction more manageable.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 9 April 2018 17:09 (five years ago) link

I have established a definitive guide to cookware materials:

- Frying and saucepans: stainless steel. Plus cast-iron skillet.
- Dutch oven: enameled cast iron (which I don’t actually have and is probably not a huge bonus over regular cast iron but I think I'd prefer it)
- cake pans and cookie sheets: aluminum
- small prep bowls: glass, ceramic
- mixing bowls: stainless steel, ceramic
- wooden spoons: wood
- liquid measure: glass
- measuring spoons: originally wrote "who cares", friend of mine pushed hard for metal, will have to evaluate
- potholders: cloth

to avoid:
- plastic and silicone prep and mixing bowls. They stain like mad and confer no advantages.
- plastic liquid measures like the Oxo ones (you will break off the handle someday then just have to replace it with the Pyrex you should’ve gotten in the first place)
- ceramic knives: who are these for
- nonstick frying pans: take your pick of reasons, just don’t bother

feedback and vicious arguments welcome

valorous wokelord (silby), Tuesday, 10 April 2018 19:30 (five years ago) link

Oh I have some thoughts

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:39 (five years ago) link

silicone is good for spatulas and (especially) kitchen brushes.

call all destroyer, Tuesday, 10 April 2018 19:39 (five years ago) link

silicone is permitted for spatulas for sure

I really need a brush, I keep having to rub things on other things with my damn hands

valorous wokelord (silby), Tuesday, 10 April 2018 19:40 (five years ago) link

Measuring spoons and cups DEF

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:40 (five years ago) link

Metal, I meant

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:41 (five years ago) link

these brushes are great for basting, evenly distributing oil and marinades, etc: https://www.amazon.com/Zicome-Silicone-Pastry-Basting-Barbecue/dp/B00QF0RRAA/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1523389375&sr=1-7&keywords=silicone+brush

call all destroyer, Tuesday, 10 April 2018 19:43 (five years ago) link

I don’t currently have a non-stick frying pan, only a stainless steel one and I’m largely ok with that except when it comes to frying eggs. It takes too much fat and the eggs still stick and turn into a mess.

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 19:44 (five years ago) link


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