When this guy* made clear ketchup, he used egg whites to separate remaining solid tomato matter out from the liquid tomato umami. Wonder if that would work for oil at all.
Both methods just use protein to trap large particles. The difference is that with gelatin, the process is reversible with heat. Magnesium silicate is just really pure talcum powder and it’s widely used in food service to clean oil.
The best recipe is from your mum or grandma. Learn from them as soon as possible before they’re gone. It’s recipes honed by decades of trial and error and best of all, they are very likely to your taste since you grew up on it.
Yeah, Alton Brown taught me so much about cooking. I find that I learn so much more getting into the science of things. J. Kenji Lopez-Alt is one of my favorites, especially when he was doing Food Lab. But he still explains a lot about why ingredients react the way they do and what makes good combinations.
I love Italian wedding soup. There’s a Sicilian version I’ve made with eggs, cheese, and meatballs instead of parsley, basil, and meatballs and that’s my absolute favorite.
Kenji has convinced me that it’s not worth trying to get a good sear on ground meat in chili and bolognese. In his recipes the ground beef is cooked with the chili paste, garlic, and onions (or with other stuff in the ragu). The lost maillard flavors can be recovered with soy sauce, fish sauce, marmite, and MSG.
So to answer your question, during. Kind of, since it gets flavored by the other stuff.
I think the only wrong answer is before, because that will give the meat a sausage consistency. I don’t want rubbery beef in my chili.
Also well done on asking a chili question that doesn’t start a war about beans.
it was and is. If we’re being honest, as far as the food is concerned, I’m way more excited about the pea soup made with the “left over” ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
My most hated was macaroni salad. Bowtie noodles with Miracle Whip, peas, shredded carrot, dill, and salt. Occasionally other items would make an appearance, but the main recipe was the most common.
It was so bland and mushy, and it wasn’t helped by the fact that it was made every few weeks during the summer, and in a quantity that meant I was eating it for lunch and dinner for almost a whole week every time it was made.
I don’t ever make pasta salad, but I’ve heard you actually want to overcook the pasta to account for the retrogradation of starch once you cool it down. seriouseats.com/how-to-make-the-best-pasta-salad#…
Yes! I make my own salad with fresh dill, onion and garlic powder, homemade mayo or olive oil, a bit of fresh basil, and baby spinach leaves to add some crunch. I just don’t call it pasta salad or macaroni salad because the name is forever associated with blandness to me lol.
Ceramics also can’t get super hot and the coating will break down with repeated high heat. Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
If you’re doing lots of high heat and transfer between oven and range, you can’t really beat solid metal or a cast iron.
Almost all the ceramic coated dishes you buy in the lower price range are the same. Blasting ceramic powder via plasma onto metal. As long as the application was done properly, which it probably is unless you’re buying factory rejects, it’ll last the same and act the same. They also get very heavy which may be a concern as you try to strain gallons of pasta water out.
Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
Yeah, this is what I meant by “not so great” for high heat applications. I use my carbon steel pan for that sort of stuff, but thought it would be nice to try ceramic if that worked well for it, too (which it sounds like it’s not the case). Thanks for the in depth reply!
This is not necessarily a long term thing, but as the holiday season creeps up, things like ‘favorite utensils’ posts might gain some traction for people looking for gift ideas.
ooo I got one for ya - got this for my mother, it’s both a utensil (sort of) and a gift idea. so difficult to shop for my folks, they dont “need” things anymore. anyway --> apple peeler/coring machine
We definitely don’t want the community to be overcome with memes and while we don’t want to disallow memes all together, we actively monitor the communities for proper content. We want these communities to be about actually discussing food/cooking and helping eachother out mostly but having fun and laughing is very much a part of enjoying food, IMO. So memes will be allowed, but if it gets out of hand, we will make sure to let everyone know and discuss where to go from there.
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