Is there some unwritten rule about not combining flavors for one's stock or broth? I recently had just a few chicken bones and a few shrimp shells, so I threw them in together to make an impromptu broth for wonton soup. Tastes more than fine, but it still felt wrong . . .
Anybody else combine various bones, or am I right that you ideally oughtn't mix them?
I made a beef heart confit last night and plan on enjoying it tonight, but I've never actually had confit before- is it meant to be served chilled or room temp? Or is hot okay? And if so, how to heat it?
What sort of preparations is the meat usually used in, or is it just eaten as is?
Thanks for the help and any suggestions!
The sage plant is doing abundantly . . . but it usually evokes fall and winter dishes in my mind. Any suggestions on more summery fare that the herb would suit?
How often would you say you mix and match items from fast food joints? Only asking because I was given instructions last night to get sandwiches from one place . . . and Mcdonald's fries. I personally would just suck it up and get everything at one place. What about you?
I was watching a little "Psych" last night and it featured "Fries Quatro Queso Dos Fritos"- to quote the episode, "the ones where they inject potatoes with a four-cheese mixture, fry them three-quarters of the way, pull them out, batter them, fry them again, and serve them with bacon and an ancho-chile sour cream".
It got me thinking to the best fake recipes from TV, movies, or books that you can think of (another one that comes to mind is the "Meatsiah" from "Bob's Burgers"- beef tartare inside a burger medium well inside a burger Wellington).
What's your favorite fictional recipe?
Welp, I finally managed to get my several-times broken mayonnaise to emulsify (with an additional two yolks more than the recipe called for), but it ended up requiring me to work in some hot water- and now it's simply far too thin for a spread, and I don't want to try to thicken it up by adding yet *another* egg yolk.
So what could I do with it? What sort of recipes are there that I could use it in?
I know there are plenty of things that affect meat's (in this question's case, chicken) juiciness and texture, but how much of a difference does the internal temperature make, and by how much?
I was aiming to hit 165 for some roasted birds last night but they were pulled out of the oven at 185 degrees instead, and seemed absolutely fine (yay!).
So was I lucky or would you have to have a bigger difference (like 20+ degrees from the recommended safe internal temperature), or did my brining step save it from drying out?
As seen here: http://www.gilttaste.com/categories/produce
Thoughts? Kind of hard to imagine movement could really be an element of food imagery, but I have to admit, they were very creative and the pictures are just gorgeous!
I want to make sherbet, but it seems like there are so many different recipes, not to mention people defining what makes sherbet . . . I've seen recipes that use buttermilk, that use just milk/cream and sugar (which sounds more like ice cream to me), those that who use gelatin, those that add egg whites, and those that use just sugar and lemon juice, which definitely sounds more like an ice/sorbet to me.
All I want is creamy deliciousness that is just the right consistency and taste between ice cream and tart fruitiness . . . can anybody share a standard or basic recipe for sherbet?
There is a sausage-tossed-with-pasta dish I've had a couple of times at an Italian restaurant, where the green bell peppers in it almost taste like they've been very quickly/lightly pickled- they simply don't have the normal flavor I'd associate with fresh sliced and sauteed bell peppers.
Looking around on the Internet, though, most of the recipes talk about a different kind of pickled pepper- one where the skin has been blistered and charred off and which are pretty soft.
I doubt it's traditional Italian fare, but either way, I'd love to recreate it at home, but I don't know much about pickling- any suggestions on how to pickle bell peppers with their skins on, so that retain their shape and a decent crunchy texture?
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