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how many of you guys cook??? - Page 117

post #1741 of 2857
Arrowroot powder is a healthier alternative to both roux and cornstarch. But I do like a nice dark roux sometimes.
Edited by grokit - 10/30/12 at 12:52pm
post #1742 of 2857
Quote:
Originally Posted by grokit View Post

Arrowroot powder is a healthier alternative to both roux and cornstarch. But I do like a nice dark roux sometimes.

 

I've read about that. From what I understand arrowroot will result in a clear (rather than translucent, like cornstarch) sauce and doesn't set as readily when refrigerated.

 

I'll also have to try my hand at making roux. It's funny that I've never actually used it for anything.

post #1743 of 2857
Arrowroot is a particularly good thickener for stir-fries, in place of cornstarch. It's equally hard to dissolve so it's best to whisk it into a bit of the liquid first.
post #1744 of 2857
Quote:
Originally Posted by Argyris View Post

 

I've read about that. From what I understand arrowroot will result in a clear (rather than translucent, like cornstarch) sauce and doesn't set as readily when refrigerated.

 

I'll also have to try my hand at making roux. It's funny that I've never actually used it for anything.

That is true, if you have a really wonderfully colored fruit sauce, arrowroot is a good send for that colour :D 

 

ANd OMG you don't use roux... HOW DO YOU MAKE SAUCES xD 

post #1745 of 2857
Quote:
Originally Posted by Mshenay View Post

That is true, if you have a really wonderfully colored fruit sauce, arrowroot is a good send for that colour :D 

 

ANd OMG you don't use roux... HOW DO YOU MAKE SAUCES xD 

 Using magic, necromancy, and various incantations. smile.gif

 

 

 

In other news, I'm currently making spiced cider at my uncle's house. After spending 15 minutes searching for various cooking hardware, I've finally got all the ingredients in the pot. The last time I made cider on this stovetop it took forever for some reason (just wouldn't boil), so hopefully that won't happen again.

 

There are many variations, but I'm just going with the traditional:

 

1 tsp allspice

1 tsp whole cloves

3 or 4 cinnamon sticks

2/3 cup brown sugar

1 gal apple cider

 

Throw it in a pot and boil, then strain out the cloves, cinnamon sticks, and apple particulate matter that floats to the top. Some people use nutmeg, but a couple people in my family don't like it, so I've omitted it. I suppose you'd use a teaspoon of that as well if you wanted it.

post #1746 of 2857

Hey, Argyris--

Thanks for the spiced cider recipe (is this the same as mulled cider?).

I'm going to make your recipe some time soon. Like maybe this weekend.

:)

post #1747 of 2857
Quote:
Originally Posted by Clayton SF View Post

Hey, Argyris--

Thanks for the spiced cider recipe (is this the same as mulled cider?).

I'm going to make your recipe some time soon. Like maybe this weekend.

:)

I think so. From what I understand, mulled just means it's heated and has had spices and sugar added to it.

 

I forgot to mention that this recipe assumes a somewhat sour cider to start with. If you're starting with a sweeter product, you might want to cut the brown sugar a bit.


Edited by Argyris - 10/31/12 at 4:25pm
post #1748 of 2857
Quote:
Originally Posted by Argyris View Post

I think so. From what I understand, mulled just means it's heated and has had spices and sugar added to it.

 

I forgot to mention that this recipe assumes a somewhat sour cider to start with. If you're starting with a sweeter product, you might want to cut the brown sugar a bit.

mmm Sour Cider... sounds delcious to be honest! Although I enjoy Apple Cider Vinegar tea so... maybe I should just shut my mouth :D

 

Also... totally not food realted, but I eq'd a mid bass hump in my Xb700s and sadly I might be a Mid over Sub bass guy :[, as The Others sound great with a little more mid than I was used to >.> not to say MEGA Sub is bad but... eq'ing for mids is well... a good idea for the Xb700s >.>

post #1749 of 2857
Quote:
Originally Posted by Argyris View Post

I think so. From what I understand, mulled just means it's heated and has had spices and sugar added to it.

 

I forgot to mention that this recipe assumes a somewhat sour cider to start with. If you're starting with a sweeter product, you might want to cut the brown sugar a bit.

 

I've never heard of sour cider. Any recommendations? Thanks.

post #1750 of 2857
Quote:
Originally Posted by Clayton SF View Post

I've never heard of sour cider. Any recommendations? Thanks.

Try a hard cider from the liquor store.
The mulled beverage can be steeped very gently over low heat for several hours, and can also be kept warm in the slow cooker once it is infused with flavor.
Do not let the mixture come to a boil as it may become bitter.
Keep in mind that the alcohol content will not cook out at a low temperature, if this is a concern.
Whole spices rather than ground spices should be used to infuse the beverage without making it cloudy or grainy.
If you have cheesecloth you can tie your spices into a neat little sack and drop it into the mixture.

For me,two bags of strong mulling spices, a few plops of bourbon, and a dash of bitters...
Heat for 6 minutes, if you haven’t tried mulled hard cider, you have no idea what you’re missing !
Edited by 5aces - 11/1/12 at 1:15pm
post #1751 of 2857

Suddenly, I miss alcohol. biggrin.gif

post #1752 of 2857
Quote:
Originally Posted by Clayton SF View Post

 

I've never heard of sour cider. Any recommendations? Thanks.

 

It's not a specific type or anything. It's just depends on which kind of apples you use. The brand I've used is Zeigler's. I'm not sure if they distribute nationally or not.

post #1753 of 2857

For my housewarming party tomorrow:

 

 

^None of that canned 'pumpkin' in here!

 

 

 

^Resting in the fridge overnight.  They'll 'rise' and shine tomorrow morning.  beerchug.gif

post #1754 of 2857

^ I'm assuming the crust is homemade, too? I've had pretty good results making my own, and I've also had it come out tasteless and undercooked.

 

Any tips on how to make a crust come out well?

post #1755 of 2857

Jus' 'cause o' you guyz I am going to watch Babette's Feast tonight! And I shall rise tomorrow, too!

 

Your pastry rings remind me of Babette's Feast.

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