Hey guys, I hope someone knowledgeable sees this tonight...I'm going to a dinner party tomorrow and am bringing braised beef tongue. I was going to be able to cook there but two burners on my friend's crappy stove are out and I will only have a free one for three hours. No oven space either. Is there any detrimental effect to an interrupted braise? Three hours at my place three hours at his? I will be needed to help with other things so i can't just do it all at home. Thanks!
i'm making a tomato sauce for dinner tonight, the butter and olive oil method with halved onions, some garlic, and basil. my girlfriend's tongue gets sensitive around acidic things, which this sauce definitely is. it might have been the crappy canned tomatoes i bought but shit, they we're on sale for a dollar a can. anyway, i was wondering if there was anything i could do to curb the acidity in my sauce. thanks y'all
i know this isn't a gardening forum but someone's post on an indoor basil plant made me want to post this question. i live in texas and recently transplanted a chiltepin (or chile pequin depending on where you're from i guess) plant from my parents' yard into a pot to try growing indoors over the winter. the fiery little chiles are great for chorizo or tossing into whatever needs to be really spicy.
the chiles on the plant seem fine but basically all of the leaves have fallen off. i have it in a south-facing window and have only been watering it occasionally as they're used to arid climates. should i resign myself to a dead plant? if i cut it back and leave it in the pot, will it come back next year? does anyone have any idea what the hell i'm talking about?
my gf tried making a fondant last night to mold into little ghost decorations for cupcakes. she's never made it before and wondered if the texture she got was correct. it's smooth and solid, but greasier than we were expecting and is too soft to hold its shape. we refrigerated overnight and it hardened somewhat (but is still the texture of an airhead candy thing), and is still greasy. could more powdered sugar help? the recipe called for 11 oz powdered sugar, 1/3 cup corn syrup, and 1/3 cup shortening plus vanilla and salt to make a pound of fondant.
thanks for your help
i was given a fairly small pepper mill. i already have one for my basic black pepper so i was hoping to fill this one with something different. i know in some food lab thing kenji mentioned having toasted sichuan peppercorns in one but i'm not sure i would use them enough to justify it. does anyone have any suggestions?
i don't know if anyone here has experience cooking dove but i have to assume/hope someone does. my friend gave me seven dove breasts and i'd like to make something for a group of four. i was hoping for something with a mexican slant, maybe tacos. if nothing else i'll just end up winging it but any suggestions would be greatly appreciated
i recently bought my first grill, it's a weber 22.5, it's perfect for my apt balcony. my girlfriend is really pushing me to try smoking a brisket in it, and i've been meaning to start trying to smoke in it anyway. doing research online i saw a lot of hacks for facilitating the smoking process but i've also seen a number of posts referencing the smokenator 1000, and of course the baskets weber sells. does anyone have experience smoking on a weber? do i need to invest in some equipment or is a hack good enough? thanks
Have you ever been full from barbecue sauce, not actual barbecue? Yeah, we hadn't either—until this tasting. It was a strange feeling, and not one we recommend, but necessary in order to find our favorite brand of barbecue sauce. We tried 16 nationally available brands, in search for one that had the right amount of tang, smokiness, and lingering heat, without being pancake syrup sweet.
Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all.
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become...
"Starting with the pre-ferment gives you a dough that's more resilient than most make-at-home pizza crusts." [Photograph: Caroline Russock] Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough...