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how many of you guys cook??? - Page 105

post #1561 of 2857

Anybody here do home Sous-Vide?  I preordered a Nomiku (http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchenhttp://www.nomiku.com/), which should arrive around December.  Just looking for some suggestions on resources (cookbooks, recipes, tables for temperatures and cooking times based on size/weight/thickness, etc.).  Molecular gastronomy seems interesting, so any help would be appreciated.

post #1562 of 2857

Slow simmer in a plastic bag? Good for vacum-packed leftovers I suppose, bag to freezer to cookpot to table with no fuss.

 

But I prefer to braise in parchment as an alternative when cooking fresh food. You avoid the plastic (bph and other toxins can leach into the food, especially at high temperatures; this can also affect the taste of the food), and can flavor the meal with your cooking liquid (wine, stock, etc). Another good method for slow, moist cooking is a crock pot.


Edited by grokit - 8/10/12 at 10:02am
post #1563 of 2857

I love clay pot cooking. And roasted anything is great too. Especially vegetables in olive oil and a little bit of Coleman's mustard and lemon. Yummy!

 

Lunchtime at work!

 

1000

post #1564 of 2857
Quote:
Originally Posted by Clayton SF View Post

Are doughnuts the new cupcakes? I've never understood the cupcake craze. $3 a cupcake and more. I do, however, understand the doughnut craze. In my office all the women go for cupcakes; even making their own fancy versions. And all the guys go for doughnuts and always buying them.

 

I am very prejudiced against cupcakes and had refused to bake them for the longest time.  They are just too dainty and cute for their own good, and boutique stores charging a ridiculous price for them made it worst.  I did oblige with a request to make red velvet cupcakes with cream cheese frosting one time for my sister, but I hated every moment of it :P

post #1565 of 2857
Quote:
Originally Posted by sridhar3 View Post

Anybody here do home Sous-Vide?  I preordered a Nomiku (http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchenhttp://www.nomiku.com/), which should arrive around December.  Just looking for some suggestions on resources (cookbooks, recipes, tables for temperatures and cooking times based on size/weight/thickness, etc.).  Molecular gastronomy seems interesting, so any help would be appreciated.

 

I would love a home sous vide machine, especially with the unit prices having come down quite a bit over the past couple of years, but there isn't any space for it.  It's probably the best way to cook proteins that you're not braising.  Cook until appropriate internal temperature and then a quick very high temperature sear on the outside. 

post #1566 of 2857

My wife and I can both cook in the kitchen at the same time. Specialties: Cajun, New Mexican (not to be confused with bland Mexican--we live in the chili capital of the world), and smoked meats.

 

I have three different kinds of smokers and use cherry, pecan, peach (most favored by a wide margin), mesquite, maple, and apple. I have a source in Colorado. Specialties include turkey, salmon, and brisket.

 

Trivia Quiz: What is the difference between CHILE  (not the country) and CHILI?


Edited by rmouser - 8/10/12 at 9:02am
post #1567 of 2857

Chile is a pepper, Chili is a stew.

post #1568 of 2857
Quote:
Originally Posted by grokit View Post

Chile is a pepper, Chili is a stew.

And Chile is a country
post #1569 of 2857
Quote:
Originally Posted by rmouser View Post

 

Trivia Quiz: What is the difference between CHILE  (not the country) and CHILI?

Quote:
Originally Posted by Mr Newyear View Post

Quote:
Originally Posted by grokit View Post

Chile is a pepper, Chili is a stew.

And Chile is a country

 

Thanks for clearing that up rolleyes.gif

post #1570 of 2857
Quote:
Originally Posted by grokit View Post

Quote:
Originally Posted by rmouser View Post

 

Trivia Quiz: What is the difference between CHILE  (not the country) and CHILI?

Quote:
Originally Posted by Mr Newyear View Post

Quote:
Originally Posted by grokit View Post

Chile is a pepper, Chili is a stew.

And Chile is a country

 

Thanks for clearing that up rolleyes.gif

Lol didn't see that, but its good to make sure people know :)

post #1571 of 2857
Quote:
Originally Posted by Mr Newyear View Post

Lol didn't see that, but its good to make sure people know :)


Still confused. So what are chili peppers? And the Red Hot Chili Peppers are a stew of Chiles? blink.gif

post #1572 of 2857

So wait, Chile is a country? In South America? Chilly means cold and South America is hot, so this makes no sense. Speaking of sense, do you guys know the difference between sense and cents?

post #1573 of 2857

Chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit[1] of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India,[2]Malaysia and other Asian countries is just chilli without pepper.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.

post #1574 of 2857
Quote:
Originally Posted by Clayton SF View Post

Still confused. So what are chili peppers? And the Red Hot Chili Peppers are a stew of Chiles? blink.gif

They are actually a rare breed of peppers that make music.

 

See more here:

http://en.wikipedia.org/wiki/Rhcp

post #1575 of 2857

It has nothing to do with cooking, but it's food-related, and when I saw it I realized I absolutely had to post it for the betterment of the Head-Fi community:

 

http://store.baconsalt.com/Sriracha-Popcorn_p_154.html

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