Fun Stuff > CHATTER
A Cooking Thread?
cesium133:
I tried making Bolo de Rolo (a Brazilian style of roll cake) again. It was a disaster, but it was less of a disaster than the last time I tried making it, so I think that's progress.
Ignominious:
I'm making rhubarb and red onion chutney and the house smells amazing. This may be the greatest thing I've ever made.
Aimless:
We've continued our experiments with chicken and duck and have determined the following when it comes to either bird:
- letting the skin dry properly, for over a day, is crucial to getting the crispiest skin. Baking powder helps.
- properly loosen the skin from the meat. Easiest to just use your fingers. Gloves are useful.
- cook vertically in a convection oven for the best skin (lets fat drip out properly) or spatchcocked placed over vegetables of your choice for greatest speed and convenience.
- salt properly
- injecting flavored brine into the meat is often worth it.
- apply a dry rub under the skin
As for fish, I have decided that almost all fish dishes, whether raw or cooked, taste better with a little brining/curing.
We eat a lot more vegetarian dishes than we used to. Observations forthcoming.
We've also realized that wheat starch is optional (sort of) when making dumplings. Potato starch and tapioca starch will give you a decent dough. These first ones didn't come out as translucent as the rest of the batch but by the time those were ready I was too hungry to take photos.
Metope:
Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?
I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?
LTK:
Maybe they don't know how or lack the confidence to try following a recipe. I cook a lot but anything involving dough usually gives me pause, I feel like there are a lot of ways you can do it wrong.
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