Scoop out as much as you need and nuke it on "defrost" (aka 30% power) until it comes to the temperature you want. It'll be soft and flowing again by that time.
We generally freeze large batches in single-serve cartons and use the same technique.
If you have the time, PC the ham hock or shank or neck bones in water to cover for a couple of hours and use that as the stock. MUCH richer flavor. Use other ham scraps when making the soup as the flavor will be cooked out of the hock/shank/whatever.
The valve on our cheap Fagor PC is easy to remove and clean so we feel comfortable making larger batches. Your Mileage May Vary. Contents sold by weight not volume. Objects in mirror are closer than they may appear...
I don't understand "leave out the dairy." That implies aging eggs, sugar and booze for a year or whatever?
Also, the Rockefeller study said 20% rum or bourbon, not 20% alcohol. 20% rum would be more like 8% alcohol, yes?
How far can you go? Does this trick work for actually green (as opposed to the greenish pictured) bananas? How would the bananas soften?
Why not go all the way and make a roadkill sandwich while you're at it? You won't taste it any more than you'll taste the steak. And how do you tenderize the bone in the bone-in version?
'Fess up, this is a comic riff on Kenji's "too much steak" articles, yes?
Thanks. There aren't that many geeks in my life right now and I miss discussions like this.
Also thanks for The Book. Well done. That's rare.
Chattanooga lore is that Candler didn't believe that Coca Cola could be bottled and so sold (much of) the bottling rights to a group of local businessmen for $1... and never collected the dollar.
Coca Cola later spent a LOT of money to buy back what became Coca Cola Enterprises (bottling) to re-integrate the company.
Some of that money was used to revitalize the city.
@imwalkin: Robert Alda was also a very fine straight man on the Burlesque circuit and son Alan spend some of his childhood there.
Go get yourself an ISI Cream Whipper (or clone; Creamright.com is where we buy. No, we're just happy with them.) and have whatever variation you want in the fridge ready at all times.
We've put gallons (literally, and I know what literally means) of cream through ours.
If you can resist using it, the cream will last for weeks.
@Soupcon, Aaron Friedman:
Stovetop pressure cookers regulate pressure by releasing it into the air if it gets too high through a valve at the top.
If there's not enough pressure to force a little steam through the valve then the pot is too cool, so add heat.
If the valve is hissing like an enraged cat, there's too much heat and you risk scorching what's in the pot. Turn the heat down.
After about 3 times cooking with the pressure cooker you learn where to set the controls on your stove so it's always at a gentle barely audible hiss. This is the sweet spot.
Once your recipe is done you have to lower the pressure in the pot so you can open it safely. There are 2 main ways to do it:
1) Slowly, by letting the pot cool until the safety interlocks release by themselves.
2) Quickly, by either releasing the pressure valve on the top or by running the pot under a stream of cold water.
The reason you care is that some foods will tend to disintegrate with quick release. This is an advantage for this recipe.
While all this is dead simple after a short while, an electric pressure cooker does it all for you.
It turns out to be difficult to find good Southern fried chicken in restaurants. Kenji's right; Popeye's is the closest approximation I've found as well.
Perhaps what makes it hard to do in commercial kitchens is that you always lose flour in the bottom of the fryer when you use the traditional simple dredge in seasoned flour. You don't get much burnt flour in home batches but it'd be another story after a shift.
Android app requires 4.00+
BTW, NYTimes has announced Fexy Media deal.
@Tyson Ho re: @Sommsayer. That was one of the most elegant flames I've seen in over 25 years on the 'net, and all the better that it is sincere. Rancor serves nobody but the troll who tried to score on you, so again Bravo! Well done!
Thanks for taking the time to write it all up, I've enjoyed watching. From what you've said, it seems you've made the best choices possible in the environment you were in.
Keep it up.
I too have zero interest in Facebook et al. on privacy grounds. I have no problem sharing with the SE community but not the world, especially if my comments are to be used in advertising.
Yes. I'm pretty paranoid about fire and so haven't had one in decades of cooking but you can't be SURE about everyone else in the household...
A simple example: back when I played at building furniture I needed precision machines to make up for a lack of skills that let a seasoned woodworker use just hand tools.
Restaurants run on incredibly thin margins and must rely on skilled cooks who can get good results despite limited tools.
I have the utmost respect for line cooks; I couldn't do that job on my best day.
The real question is: will you like it once you thaw it? That will depend on how it was thickened and what the other ingredients are.
Try the version you care about in small quantity and report back with results and questions.
Cafe Du Mond brand chicory coffee is often available at Vietnamese restaurants and Asian markets. Check before you lug coffee back.
Beignets don't travel well so make it a point to sample as many different ones as you can so you know what they OUGHT to taste like.
1) check calibration of the thermometer
2) Stop roasting at 125
3) Maybe not rest before searing
4) worry about if the sear was really only 60 seconds each side.
I usually sous vide in a beer cooler (Kenji's hack) to 125 or so and then sear for 60-90 sec per side on a griddle on the gas BBQ (w/ oil) and am very happy with that.
What was the meat's color (or temperature) when you went to eat it?
It never hurts to provide information (it can always be ignored) but I doubt it makes a difference for Western knives as they're usually sharpened with a symmetrical bevel.
Asian knives, however are flat on one side and bevelled on the other. I'll have to leave the question of whether it matters to someone who uses them.
Is Ceviche too adventurous? If so, maybe as appetizer? Ours is the usual lime + alliums with warm spices (coriander, ginger, clove) and cayenne to taste, refrigerate at least 1 hour up to overnight.
We like bay scalops.
Dutch oven, cast-iron anything: any pot plus a 1/4" thick aluminum disk to spread heat evenly
standing mixer: keep your arm strong and go to no-knead breads
food processor: a good box grater and a sharp knife fills the bill
kitchen scale: really useful for portion control, baking and modernist cuisine. Fairly cheap these days, but if you don't worry about these, fake it.
ice cream machine: sorry, I rarely do ice cream. Didn't I see no-machine ice cream here not long ago?
any way to sharpen knives: like AnnieNT I can't get around this. 3rd-party sharpening is good, and I'm usually OK with a steel hone for touch-ups and a diamond steel to recover an edge that I've let slip too far (used the same as a hone). Cheap and you probably already know how to use it.
As I get older, though, I find I'm falling back on equipment to cover a failing body.
Only as a fritatta ingredient.
"where they weren't" is too easy too overlook.
@zucchini: Thanks: I'm totally stealing adapting this.