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08-12-2012 , 02:26 PM

#101

findingneema

Pooh-Bah

Join Date: Feb 2007 Posts: 5,759

For french toast, dry your bread in a low oven first. You'll get more of the custard mix soaked up.

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08-12-2012 , 03:18 PM

#102

Spenda

Carpal \'Tunnel

Join Date: Oct 2007 Posts: 15,314

Did 4 slices, put 2 in the oven beforehand to test out theory

then I forgot which were which as I inhaled it. Don't worry, I'll be making a lot more today/tomorrow.

probably should pick up some powdered sugar, just went with syrup only

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08-12-2012 , 03:45 PM

#103

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

+1 to a cooking sub forum.

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08-12-2012 , 03:57 PM

#104

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

For french toast, I find that it's important to let the bread sit for a couple of minutes before it goes in the pan. This allows the egg wash to really soak into the bread, otherwise you can get the fried egg things on the surface of the french toast which can be kind of gross. I just use eggs, cream and vanilla.

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08-12-2012 , 04:06 PM

#105

SirGaribaldi

Pooh-Bah

Join Date: Aug 2009 Posts: 4,941

just got into "cooking", heres a noob question:
whenever i follow advice like "put the spaghetti for 8 minutes into the boiling water" its always way too short.

is it because:
a) i like it more cooked than the average

b)my oven is inaccurate with temperature (i do see some differences between my 2 ovens, but the newer (and thus better one) shows even bigger disagreements with the receipt.

c) the receipts are just fail

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08-12-2012 , 04:09 PM

#106

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

What is your elevation? High elevation will require longer cook times for pasta. Make sure your water comes to a vigorous boil. You're probably putting the pasta in the water when it's like 195 degrees. Use a lot of water. Like six quarts per pound of pasta. This is so the pasta doesn't cool off the the water so much when you add it to the water.

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08-12-2012 , 05:03 PM

#107

Pauwl

grinder

Join Date: Sep 2005 Posts: 628

The time listed for pasta usually states 8 minutes after the water returns to a boil. So if you're timing it as soon as you add it, that might be your problem. Also, the times on pasta packages are for al dente, which is a little stiff. I prefer mine a little more cooked, so I don't really follow the package. I just test a noodle to see if their done.

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08-12-2012 , 05:15 PM

#108

JustSomeGuy

old hand

Join Date: Nov 2008 Posts: 1,228

Quote:

Originally Posted by Roy

+1 to a cooking sub forum.

This.

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08-12-2012 , 05:19 PM

#109

art__vandelay

veteran

Join Date: Aug 2008 Posts: 3,080

we have a cooking thread with 30,000 posts in it over at censored.net if you guys don't mind being called ****** a lot

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08-12-2012 , 05:54 PM

#110

Jeedz

Pooh-Bah

Join Date: Jun 2012 Posts: 3,526

The thing with pasta,rice, spaghetti, potatoes, couscous etc is that when you get experience you sort of develop your own techniques naturally. I dont time anything anymore, but I never burn, undercook or overcook. It just comes with practice.

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08-12-2012 , 06:37 PM

#111

TheCanoe

lazy degen

Join Date: Apr 2008 Posts: 11,672

Quote:

Originally Posted by art__vandelay

we have a cooking thread with 30,000 posts in it over at censored.net if you guys don't mind being called ****** a lot

Where?

Link me maybe?

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08-12-2012 , 07:00 PM

#112

art__vandelay

veteran

Join Date: Aug 2008 Posts: 3,080

kipin.net

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08-12-2012 , 07:44 PM

#113

TheCanoe

lazy degen

Join Date: Apr 2008 Posts: 11,672

Found it. Thanks for bumping it lol

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08-12-2012 , 08:01 PM

#114

art__vandelay

veteran

Join Date: Aug 2008 Posts: 3,080

yaya we put in work

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08-12-2012 , 08:24 PM

#115

Spenda

Carpal \'Tunnel

Join Date: Oct 2007 Posts: 15,314

gonna get me a crock pot

guess the biggest thing I'll cook in there is a roasting chicken or ~3-4lb pork shoulder

should just some random $30 one from Walmart work just fine, or do I need to do something more baller

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08-12-2012 , 08:28 PM

#116

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Quote:

Originally Posted by lonely_but_rich

Looks great!! Do you have a recipe for those fries?? What kinda fish is that? Cod? Halibut?

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08-12-2012 , 08:30 PM

#117

crashjr

Carpal \'Tunnel

Join Date: Apr 2006 Posts: 12,922

Hake or pollack IMO.

I want to know where the hell he found the del monte peas?!?!

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08-12-2012 , 09:13 PM

#118

diarrhea

grinder

Join Date: May 2006 Posts: 533

Quote:

Originally Posted by Roy

+1 to a cooking sub forum.

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08-12-2012 , 10:18 PM

#119

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,516

This is really great in season with a nice bottle of wine. I rub the toasted sourdough with garlic. Great for company and very easy.

Caprese with roasted garlic

Iggy's Sourdough crostini and goat cheese

Bruschetta with roasted garlic & goat cheese

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08-12-2012 , 10:18 PM

#120

d3 fact0

Pooh-Bah

Join Date: Sep 2009 Posts: 4,161

Quote:

Originally Posted by Spenda

aside from everything else, large slow cookers are great for making homemade stock. I often simmer my bone broth/stock for up to 72 hours, and the slow cooker makes the process very simple and worry free...

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08-12-2012 , 11:18 PM

#121

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

I prefer a heavy enameled cast iron french oven over a crock pot. It's great because you can brown what you're braising in the same pot and then just put it in a low oven for 3 or six hours. I have both and I basically never use the crock pot.

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08-12-2012 , 11:55 PM

#122

Heyokha

grinder

Join Date: Jan 2011 Posts: 402

Quote:

Originally Posted by SenorKeeed

Use your crock pot for sous-vide cooking? I'm not sure what the difference between a french oven and a dutch oven are, but I agree a good one like you mention is pretty sweet.

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08-12-2012 , 11:58 PM

#123

aura

Carpal \'Tunnel

Join Date: Aug 2005 Posts: 10,048

Quote:

Originally Posted by 27offsuit

This is really great in season with a nice bottle of wine. I rub the toasted sourdough with garlic. Great for company and very easy.

Caprese with roasted garlic

Iggy's Sourdough crostini and goat cheese

Bruschetta with roasted garlic & goat cheese

This is just gorgeous, and I'll bet it tastes great.

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08-13-2012 , 01:05 AM

#124

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,917

I'm sure the Jews there applauded the sparingly applied basil.

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08-13-2012 , 01:17 AM

#125

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Quote:

Originally Posted by Heyokha

Use your crock pot for sous-vide cooking? I'm not sure what the difference between a french oven and a dutch oven are, but I agree a good one like you mention is pretty sweet.

Yes for sure a crock pot can be converted into a sous-vide setup, and it's great for that. A french oven is an enameled dutch oven. A cast iron pan is great because the increasingly excellent nonstick is useful for so many applications. An enameled cast-iron surface is a good nonstick surface, but not as good as well-treated cast iron. But for braising and stewing, the great cast iron surface really isn't necessary. You get a really great heavy cast iron pot without having to care for the cast iron. You can wash it with soap.

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